Decadent Milk Brioche A Soft and Fluffy Delight

Decadent Milk Brioche: A Soft and Fluffy Delight

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Milk brioche is a classic French bread known for its rich, buttery flavor and soft, pillowy texture. This delectable treat is perfect for breakfast, brunch, or even as a delightful dessert. With its slightly sweet taste, milk brioche can be enjoyed plain, toasted, or as the base for decadent French toast. This recipe combines milk, eggs, and butter for a luxurious loaf that is sure to impress your family and friends.

Ingredients:

  • For the Dough:
    • 4 cups all-purpose flour
    • 1/2 cup whole milk, warmed (about 110°F/43°C)
    • 1/4 cup granulated sugar
    • 1 packet (2 1/4 tsp) active dry yeast
    • 1/2 tsp salt
    • 3 large eggs, at room temperature
    • 1/2 cup unsalted butter, softened and cubed
    • 1 tsp vanilla extract (optional)
  • For the Egg Wash:
    • 1 large egg
    • 1 tbsp milk

Instructions:

  1. Activate the Yeast:
    • In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy.
  2. Mix the Dough:
    • In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the eggs, yeast mixture, and vanilla extract. Mix until a rough dough forms.
  3. Knead the Dough:
    • Transfer the dough to a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Gradually add the softened butter, continuing to knead until fully incorporated and the dough is shiny.
  4. First Rise:
    • Place the dough in a 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 it has doubled in size.
  5. Shape the Brioche:
    • Punch down the dough to release the air. Turn it out onto a floured surface and divide it into three equal portions. Roll each portion into a long rope and braid them together to form a loaf. Alternatively, you can shape the dough into individual rolls.
  6. Second Rise:
    • Place the shaped brioche into a greased loaf pan or on a baking sheet lined with parchment paper. Cover it again and let it rise for another 1 hour, until puffed.
  7. Preheat the Oven:
    • Preheat your oven to 375°F (190°C) during the second rise.
  8. Egg Wash:
    • In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the mixture over the top of the brioche.
  9. Bake:
    • Bake in the preheated oven for about 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
  10. Cool:
    • Allow the brioche to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

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