Ingredients
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup (120ml) warm milk (about 110°F/43°C)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (115g) unsalted butter, softened
- 1 tbsp milk (for brushing before baking)
Optional (for glossy finish):
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Activate the yeast:
In a small bowl, mix warm milk and yeast. Let it sit for 5–10 minutes until foamy. - Make the dough:
In a stand mixer bowl, add flour, sugar, and salt. Mix briefly.
Add the foamy yeast mixture, eggs, and vanilla extract. Mix on low speed until combined. - Add the butter:
Add softened butter gradually while mixing on medium speed. Knead the dough for 8–10 minutes until it becomes smooth, soft, and elastic.
The dough will be slightly sticky—don’t add too much extra flour. - First rise:
Transfer the dough to a greased bowl. Cover and let it rise in a warm place for about 1½–2 hours or until doubled in size. - Shape the dough:
Punch down the dough and divide into equal portions (you can make individual rolls or shape into a loaf).
Place them into a greased loaf pan or baking dish, slightly spaced apart. - Second rise:
Cover and let rise again for 45–60 minutes, until puffy and touching each other. - Preheat the oven:
Preheat oven to 350°F (175°C). - Egg wash (optional):
Brush the tops with a mixture of egg yolk and milk for a shiny golden finish. - Bake:
Bake for 20–25 minutes or until the brioche is golden brown on top and sounds hollow when tapped. - Cool and enjoy:
Let it cool slightly before serving. Enjoy your cloud-like, fluffy milk brioche!
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