Instructions:
Step 1: Activate the Yeast
- Warm the milk to about 110°F (45°C) (lukewarm, not hot).
- Stir in 1 tsp of sugar and the yeast. Let it sit for 5-10 minutes until foamy. If it doesn’t foam, the yeast is inactive—start over with fresh yeast.
Step 2: Prepare the Dough
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, eggs, and butter. Mix everything together until a sticky dough forms.
- Knead the dough:
- By hand: Knead for 10-12 minutes until smooth and elastic.
- With a stand mixer: Use the dough hook on medium speed for 6-8 minutes until the dough is soft and stretchy.
Step 3: First Rise
- Shape the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap.
- Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Step 4: Shape the Brioche
- Punch down the dough and divide it into three equal portions.
- Roll each portion into a log and braid them together. (Or shape into rolls or loaves.)
- Place in a greased loaf pan or baking tray. Cover and let it rise for another 45 minutes to 1 hour.
Step 5: Bake the Brioche
- Preheat oven to 350°F (180°C).
- Brush the top with the egg wash for a golden crust.
- Bake for 25-30 minutes (or 20 minutes for smaller rolls) until golden brown.
Step 6: Cool and Enjoy
- Let it cool before slicing (if you can resist!).
- Serve warm with butter, jam, or even Nutella!
Tips & Variations:
✔️ For extra softness, add 2 tbsp of milk powder to the flour.
✔️ Want a sweeter brioche? Increase the sugar to ½ cup (100g).
✔️ For a richer taste, use heavy cream instead of milk.
✔️ Make it overnight! Let the dough rise in the fridge overnight, then shape and bake in the morning.
This Milk Brioche is soft, buttery, and absolutely irresistible! 😋 Let me know if you try it!