MILK BRIOCHE

Here’s a recipe for delicious milk brioche, a soft and slightly sweet bread perfect for breakfast or as a snack:

Ingredients:

For the Brioche Dough:

• 500g (4 cups) all-purpose flour
• 60g (1/4 cup) granulated sugar
• 10g (1 packet) active dry yeast
• 1 tsp salt
• 200ml (3/4 cup + 2 tbsp) warm milk (about 110°F/45°C)
• 4 large eggs, room temperature
• 200g (3/4 cup + 2 tbsp) unsalted butter, softened and cut into small pieces

For the Egg Wash:

• 1 egg
• 1 tbsp milk

Instructions:

Making the Dough:

1. Activate the Yeast: In a small bowl, mix the warm milk with the yeast and a teaspoon of sugar. Let it sit for about 10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, remaining sugar, and salt.
3. Combine Ingredients: Add the frothy yeast mixture and eggs to the dry ingredients. Mix on low speed until the dough starts to come together, about 2-3 minutes.
4. Incorporate Butter: Gradually add the softened butter, a few pieces at a time, while continuing to mix on low speed. Ensure each piece is fully incorporated before adding the next.
5. Knead the Dough: Once all the butter is incorporated, increase the mixer speed to medium and knead the dough for about 10 minutes. The dough should be smooth, elastic, and slightly sticky.
6. First Rise: Transfer the dough to a lightly 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.

Shaping and Second Rise:

7. Shape the Dough: After the first rise, punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf or divide it into smaller pieces for individual rolls.
8. Second Rise: Place the shaped dough into a greased loaf pan or onto a baking sheet lined with parchment paper. Cover with plastic wrap or a damp cloth and let it rise again for about 45 minutes to 1 hour, or until doubled in size.

Baking:

9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the top of the risen dough with the egg wash.
11. Bake: Bake the brioche in the preheated oven for about 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
12. Cool: Allow the brioche to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Tips:

• Ensure all ingredients, especially eggs and butter, are at room temperature for best results.
• If the dough is too sticky, add a bit more flour, a tablespoon at a time, until it reaches the right consistency.
• Brioche can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Enjoy your homemade milk brioche!