MILK BRIOCHE – Best Fluffy like cloud and super soft

Instructions

Step 1: Activate the Yeast

1. Combine Yeast and Milk: In a small bowl, mix the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes, or until frothy.

Step 2: Prepare the Dough

1. Mix the Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, eggs, and softened butter.
2. Knead the Dough: Mix until a shaggy dough forms, then turn it out onto a floured surface. Knead for about 10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed for about 5-7 minutes.

Step 3: First Rise

1. Let It Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Step 4: Shape the Brioche

1. Shape the Dough: Once risen, punch down the dough to release air. Turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces and shape each piece into a ball.
2. Arrange in a Pan: Place the dough balls in a greased 9×5-inch loaf pan, spacing them evenly apart.

Step 5: Second Rise

1. Let It Rise Again: Cover the pan with a cloth and let the dough rise for another 30-60 minutes, or until puffy.

Step 6: Bake

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare Egg Wash: In a small bowl, whisk together the egg and milk. Brush the mixture over the top of the dough.
3. Bake the Brioche: Bake for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.

Step 7: Cool and Serve

1. Cool the Bread: Once baked, remove the brioche from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
2. Enjoy: Slice and enjoy your fluffy, cloud-like Milk Brioche! It’s perfect for breakfast, sandwiches, or simply toasted with butter and jam.

Tips for Success

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better incorporation.
• Kneading: If the dough feels sticky, add a little more flour, but be careful not to overdo it, as too much flour can make the brioche dense.
• Storage: Store leftover brioche in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Conclusion

This Milk Brioche recipe yields a wonderfully fluffy and soft bread that is sure to impress. With its rich flavor and tender texture, it’s perfect for any occasion. Whether enjoyed fresh out of the oven or transformed into French toast, this brioche will have you dreaming of your next slice. Give it a try, and experience the delightful clouds of goodness for yourself!