Description
Indulge in the luxurious texture and delicate flavor of Milk Brioche, a bread so fluffy and soft it’s like biting into a cloud. This recipe combines the richness of milk, the tenderness of butter, and the lightness of a perfectly leavened dough to create a brioche that’s not just a treat for the palate but a masterpiece of baking artistry. Whether you’re a seasoned baker or new to the joys of homemade bread, this Milk Brioche recipe promises an irresistibly soft result that’s worth every minute spent in the kitchen.
Ingredients
- 150 ml (2/3 cup) warm milk: The warmth of the milk helps to activate the yeast, ensuring your brioche rises beautifully.
- 7 g instant yeast: Instant yeast makes the preparation simpler, as it doesn’t need to be activated in water beforehand.
- 15 g (1 tbsp) flour (for yeast): A little flour mixed with the yeast and milk creates a perfect environment for the yeast to start working.
- 20 g (1 tbsp + 1 tsp) butter, softened: Butter adds richness and flavor, contributing to the brioche’s tender crumb.
- 1 egg: Eggs enrich the dough, adding color, richness, and structure.
- 15 g (1 tbsp) sugar: Just a touch of sugar sweetens the dough and helps to brown the crust.
- 330 g (2 5/8 cups) flour: The main structure of your brioche, giving it form and texture.
Instructions
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Prepare the Yeast Mixture:
- In a small bowl, mix the warm milk, instant yeast, and 15 g of flour. Stir until well combined and let it sit for about 10 minutes. The mixture should become frothy, indicating that the yeast is active.
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Mix the Dough:
- In a large mixing bowl, combine the yeast mixture with the softened butter, egg, sugar, and the rest of the flour. Mix until a soft dough forms. At this stage, the dough should be sticky but cohesive.
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Knead the Dough:
- Transfer the dough to a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. This process develops the gluten, which is key to the brioche’s texture.
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First Rise:
- Place the dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm place for about 1 to 2 hours, or until it doubles in size. The warmth and time allow the yeast to ferment, creating the gases that make the brioche light and fluffy.
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Shape the Brioche:
- Once the dough has risen, gently punch it down to release any air bubbles. Shape the dough into a loaf or divide it into smaller portions for individual brioche buns. Place the shaped dough into a greased baking pan or on a baking sheet.
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Second Rise:
- Cover the shaped dough with a towel and let it rise again for about 1 hour, or until it puffs up nicely. This second rise ensures that your brioche is airy and soft.
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Bake:
- Preheat your oven to 350°F (175°C). Bake the brioche for about 20-25 minutes for buns or 30-35 minutes for a loaf, or until it’s golden brown and sounds hollow when tapped on the bottom. The exact baking time can vary depending on the size and shape of your brioche.
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Cool:
- Let the brioche cool on a wire rack before slicing. This allows the structure to set, ensuring the perfect texture.
Notes
Serving Suggestions:
Milk Brioche can be enjoyed in numerous ways, from a simple morning toast with butter and jam to a luxurious base for French toast. Its delicate flavor and soft texture make it a versatile companion to both sweet and savory toppings.
Conclusion:
Milk Brioche is not just a bread; it’s an experience. The process of creating something so soft, rich, and flavorful from simple ingredients is a testament to the art of baking. This recipe offers a gateway to mastering brioche, inviting bakers to explore the nuances of yeast leavening, dough kneading, and the patience required for bread making. The result is a brioche that’s not only a delight to eat but a joy to create, embodying the essence of homemade warmth and culinary craftsmanship.