Making a milk brioche is a delightful and buttery treat. Below is a classic recipe for you to try:


  • 500g all-purpose flour
  • 7g active dry yeast
  • 75g granulated sugar
  • 1/2 teaspoon salt
  • 120ml warm milk
  • 3 large eggs
  • 150g unsalted butter, softened
  • 1 egg yolk (for egg wash)


  • Activate the yeast: In a small bowl, combine warm milk (about 110°F/43°C) with 1 tablespoon of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes foamy and activated.
  • Mix the dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
  • Incorporate the wet ingredients: Add the activated yeast mixture and the eggs to the dry ingredients. Mix everything together until you have a sticky dough.
  • Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
  • Add the butter: Gradually add the softened butter to the dough and continue kneading until the butter is fully incorporated. The dough will be sticky again, but keep kneading until it becomes smooth and stretchy.
  • First rise: Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm, draft-free place for about 1 to 2 hours, or until it doubles in size.

  • Shape the brioche: Once the dough has risen, punch it down to release the air. Divide the dough into portions to shape your brioche as desired. You can make traditional brioche buns, a braided loaf, or any shape you prefer.
  • Second rise: Place the shaped brioche on a baking sheet lined with parchment paper. Cover the brioche with a damp cloth and let them rise again for about 1 hour, or until they expand in size.
  • Preheat the oven: While the brioche is undergoing the second rise, preheat your oven to 350°F (175°C).
  • Apply the egg wash: Beat the egg yolk in a small bowl and brush it gently over the risen brioche. The egg wash will give the brioche a beautiful golden brown color when baked.
  • Bake the brioche: Put the baking sheet with the brioche into the preheated oven. Bake for approximately 20-25 minutes, or until the brioche turns golden brown and has a slightly crispy exterior.
  • Cool and enjoy: Once the brioche is done, remove it from the oven and allow it to cool on a wire rack. Serve it warm or at room temperature, and enjoy the soft and buttery goodness of milk brioche!

Remember that baking times may vary depending on your oven, so keep an eye on the brioche while baking to avoid overcooking. Enjoy your delicious homemade milk brioche!

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