Indulge in the simple delight of this ultra-soft Milk Brioche. Even if you’re a baking novice, this guide ensures you achieve that intoxicating aroma and texture of freshly baked pastries. Perfect for breakfast or savored as a Sunday treat, it combines both pleasure and indulgence.

In this piece, I’ll share insights and techniques, turning this bakery classic into a masterpiece in your kitchen.

While I’ve shared numerous brioche recipes over time, each evolving with my growing experience, there’s always room for one more! Baking, akin to patisserie, remains one of my foremost passions. With this recipe, I aim to bestow upon you the joy of crafting a brioche that mirrors professional bakery quality.

This particular brioche is rich in flavor, making it an instant favorite for breakfast or as a Sunday delight. Kids, especially, will relish it with a generous spread of Nutella. Unlike the pure butter brioches, such as the Nanterre, which relies solely on eggs for moisture, this recipe introduces milk, measured to perfection.

This ingredient imparts the softness that enthusiasts often seek in a brioche.

Crafting Your Milk Brioche: Key Tips

Choice of flour: To achieve a light, stringy crumb characteristic of the best brioches, opt for a high-quality “strong” flour. This flour is rich in gluten, essential for developing a robust gluten network during the kneading process. For the everyday baker, oatmeal flour is an excellent choice that fits this criterion.

Fermentation matters: A well-rested dough promises to unfurl a bouquet of aromas upon baking. Never rush or short-change this step; patience here rewards you with unmatched flavor and texture.

Ingredients:

For the fermented dough:

18g fresh baker’s yeast (or 8g dehydrated dry yeast)
100g oatmeal flour
10 ml lukewarm milk or water
450g oatmeal flour
60g powdered sugar
9g salt

For the brioche:

4 whole eggs
Vanilla extract
1 cap of orange blossom water
100ml lukewarm milk
100g unsalted butter (not melted)
1 egg yolk beaten with milk for glazing

Instructions:

Step 1: Yeast mixture
In a bowl, combine the baker’s yeast, flour, and lukewarm milk.
Cover the mixture and allow it to rise for 20 to 30 minutes until it doubles in size.

Step 2: Dry ingredients
In a mixer bowl, combine flour, sugar, and salt. Mix well.

Step 3: Wet and dry mixture
Create a well in the center of the dry ingredients.
Add the eggs, vanilla extract, orange blossom, and 80ml of milk to the well.

Step 4: Make the dough
Add the fermented dough mixture to the well and start kneading at low speed, allowing the dough to come together. It may be sticky at this stage.
If the dough feels dry, gradually incorporate the remaining milk.
Increase the kneading speed to 4-5 and continue for 5 minutes.

Step 5: Knead
Gradually add the chunks of butter, continuing to knead until the dough pulls away from the sides of the bowl. It should become smooth, shiny, and highly elastic.

Step 6: Rest and rise
Form the dough into a ball and cover it with cling film or a towel.
Allow it to rest and rise for 1 to 1.5 hours, or until it doubles in volume.

Step 7: Prepare the mold
Grease a 24 cm x 24 cm mold or line it with baking paper.

Step 8: Divide the dough
Punch down the risen dough to release any air.
Divide it into 16 equal parts, each weighing about 70g.

Step 9: Arrange
Place the dough pieces in the mold.
Let them rise again for 45 minutes, ensuring they expand to touch the mold’s edges.

Step 10: Preheat oven and glaze
Preheat the oven to 170°C (338°F).
Brush the risen dough with the egg yolk and milk mixture for a golden glaze.

Step 11: Bake
Bake in the oven for 30 minutes or until the brioche turns a lovely golden brown.

Step 12: Cool and enjoy
Once baked, remove the Milk Brioche from the oven.
Transfer it to a wire rack to cool. Now you’re ready to enjoy your freshly baked brioche!