To prepare a milk brioche, follow the recipe below:


  • 1 cup warm milk
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup granulated sugar
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 egg, beaten (for egg wash)
  • Optional toppings: pearl sugar or sliced almonds


  1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast is activated and foamy.
  2. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Make a well in the center.
  3. Pour the activated yeast mixture into the well, along with the eggs. Mix together the wet and dry ingredients using a wooden spoon or the dough hook attachment of your mixer until a shaggy dough forms.
  4. If using a stand mixer, switch to the dough hook attachment. Add the softened butter to the dough and continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead for the same amount of time.
  5. Once the dough is well-kneaded, shape it into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
  6. After the dough has risen, gently punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface and divide it into desired portions. You can shape it into one large brioche loaf, smaller individual buns, or use a brioche mold for a traditional shape.

  1. Place the shaped dough onto a baking sheet lined with parchment paper or into the greased brioche mold. Cover with a clean kitchen towel and let it rise again for about 30-45 minutes until it has risen noticeably.
  2. Meanwhile, preheat your oven to 375°F (190°C).
  3. Once the dough has risen again, brush the top with beaten egg for a shiny finish. If desired, sprinkle pearl sugar or sliced almonds on top for added decoration and texture.
  4. Bake the brioche in the preheated oven for approximately 20-25 minutes for individual buns or 30-35 minutes for a larger loaf or mold, or until the top is golden brown and the brioche sounds hollow when tapped on the bottom.
  5. Remove the brioche from the oven and let it cool on a wire rack before serving. Enjoy your freshly baked milk brioche!

Note: Baking times may vary, so keep an eye on the brioche as it bakes to prevent over-browning.

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