There’s something magical about baking bread, especially when the result is soft, buttery, and cloud-like. This milk brioche is exactly that – soft, fluffy, slightly sweet, and wonderfully rich. It’s the kind of bread that’s perfect with your morning coffee, amazing as a French toast base, or simply divine with a bit of butter and jam.
If you’ve never made brioche at home before, don’t worry – I’ll guide you through every step. With a bit of patience and a handful of pantry staples, you’ll be pulling the most pillowy, golden loaves out of your oven in no time.
Ingredients You’ll Need
- 500 ml (2 cups) warm milk – Gently warmed to wake up the yeast.
- 7 g (1 ½ tsp) dry yeast – This gives the dough its signature rise and fluff.
- 100 g (½ cup) brown sugar – For a soft sweetness and to feed the yeast.
- 60 ml (¼ cup) oil – Helps keep the crumb tender and moist.
- 1 tbsp vinegar – Sounds odd, but trust me, it helps with softness and structure.
- 1 tsp salt – To balance all that sweetness and enhance the flavor.
- 2 eggs – For that rich, brioche-y texture.
- 750 g (6 cups) bread flour – Bread flour gives the best structure and chew.
- 50 g (¼ cup) unsalted butter – Adds richness and that classic brioche aroma.
How to Make the Softest Milk Brioche Ever
1. Activate the Yeast
Start by warming your milk until it’s just warm (around 100°F/38°C). Stir in the brown sugar, then sprinkle the yeast on top. Let it sit for about 10 minutes – it should foam up. That’s your sign the yeast is alive and kicking!
2. Mix the Wet Ingredients
In a separate bowl, whisk together the oil, vinegar, and eggs. This mix adds richness and gives the dough a soft, silky finish.
3. Form the Dough
In a large bowl, sift together the flour and salt. Make a well in the center and pour in the yeast mixture and egg blend. Start mixing everything together – a spatula works fine at first, then switch to your hands or a stand mixer when it gets thicker.
Knead the dough for about 10 minutes until smooth and stretchy. It should be slightly sticky but not unworkable. If it’s too sticky, sprinkle a little flour – just don’t overdo it!
4. Add the Butter
Once the dough is smooth, start kneading in the butter. This step takes a few minutes but is so worth it – the butter makes your brioche rich, flavorful, and soft. You’ll know you’re done when the dough is glossy and stretches without tearing easily (you can do the “windowpane test” if you like).
5. Let It Rise
Place your dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours. It should double in size – this is where the magic happens.
6. Shape the Brioche
Once risen, gently punch down the dough to release air bubbles. Turn it out onto a floured surface, divide it into portions, and shape however you like – rolls, braided loaves, or spirals in a cake pan.
Let the shaped dough rest and rise again for 45–60 minutes. This second rise is key for that soft, airy texture.
7. Bake to Perfection
Preheat your oven to 350°F (175°C). Bake your brioche for 25–30 minutes, until the tops are beautifully golden. If they’re browning too fast, cover with foil halfway through.
When they’re done, the loaves should sound hollow when tapped on the bottom and be light and fluffy inside.
Pro Tips for Perfect Brioche Every Time
- Use Bread Flour: The higher protein content gives your brioche the structure it needs while still keeping it soft.
- Don’t Rush the Rise: Give your dough time to rest and rise. It’s tempting to speed it up, but the fluffiest brioche comes from a slow, steady rise.
- Good Butter Matters: A quality unsalted butter brings richness and a melt-in-your-mouth finish.
- Knead Well: If using a mixer, knead on medium for 8–10 minutes. If kneading by hand, take your time – it’s a great arm workout!
- Make Ahead Friendly: You can let the shaped dough rest in the fridge overnight for an even deeper flavor. Just bring it back to room temp before baking.
Final Thoughts
This milk brioche is the kind of recipe that turns a basic loaf into a bakery-level treat. The soft texture, the gentle sweetness, and the buttery richness make it a standout – and you’ll be amazed at how versatile it is. From breakfast to brunch, sandwiches to snacks, this bread has you covered.
Once you try it, you’ll never want to go back to store-bought brioche again. Give it a shot and let me know how yours turns out – I’d love to hear what you pair it with!
