Ingredients
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup (180ml) warm milk (110°F/45°C)
- 2 large eggs, room temperature
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, mix warm milk with yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
- Prepare the Dough: In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and eggs. Mix until a shaggy dough forms.
- Incorporate Butter: Gradually add softened butter, kneading until fully incorporated and the dough is smooth and elastic (about 10–12 minutes).
- First Rise: Cover the dough and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
- Shape the Brioche: Punch down the dough and divide it into equal portions. Shape into balls or a loaf and place in a greased baking pan.
- Second Rise: Cover and let rise for another 45 minutes to 1 hour.
- Egg Wash & Bake: Preheat oven to 350°F (175°C). Brush with egg wash and bake for 25–30 minutes, or until golden brown.
- Cool & Serve: Let cool slightly before slicing. Enjoy your soft, fluffy milk brioche!
Would you like any variations or tips added? 😊