MILK BRIOCHE

Craving a delectable treat straight from your oven? Look no further than this delightful recipe for Milk Brioche. With its soft, buttery texture and irresistible flavor, this homemade brioche is bound to become a family favorite.

Ingredients

To make this delicious Milk Brioche, you’ll need:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (110°F or 45°C)
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Instructions

Activating the Yeast

Start by activating the yeast. In a small bowl, combine warm milk with a teaspoon of sugar. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until foamy.

Mixing the Dough

In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and eggs. Mix until the dough comes together.

Kneading the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Incorporating the Butter

Gradually add the softened butter to the dough, kneading until fully incorporated and the dough is soft and slightly sticky.

First Rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 1 1/2 hours until doubled in size.

Shaping the Brioche

Punch down the risen dough and turn it out onto a floured surface. Divide it into equal portions and shape them as desired. Place the portions in greased baking pans.

Second Rise

Cover the shaped dough with a kitchen towel and let it rise for another 45 minutes to 1 hour.

Preheating the Oven

Preheat your oven to 350°F (175°C).

Egg Wash and Bake

Brush the top of the shaped dough with beaten egg for a beautiful golden color. Bake in the preheated oven for 25-30 minutes until nicely browned and hollow-sounding when tapped on the bottom.

Cooling and Enjoying

Once baked, remove the brioche from the oven and let it cool on a wire rack before slicing and savoring its deliciousness.

This homemade Milk Brioche is a true delight with its soft and buttery texture. Whether enjoyed toasted with a spread of jam or used to make mouthwatering sandwiches, this brioche is sure to become a family favorite.

FAQs

1. Can I use instant yeast instead of active dry yeast?

• Yes, you can substitute instant yeast for active dry yeast in equal amounts. However, you may need to adjust the rise time slightly.

1. Can I freeze the brioche dough for later use?

• Yes, you can freeze the shaped dough before the second rise. Simply wrap it tightly in plastic wrap and aluminum foil, then thaw and allow it to rise before baking.

1. Can I add flavorings like vanilla or almond extract to the dough?

• Absolutely! Feel free to customize the flavor of your brioche by adding extracts or spices to the dough.

1. How long will the brioche stay fresh?

• Stored in an airtight container at room temperature, the brioche will stay fresh for 2-3 days. You can also freeze any leftovers for longer storage.

1. Can I use whole wheat flour instead of all-purpose flour?

• While you can use whole wheat flour, keep in mind that it will yield a denser texture. You may need to adjust the liquid content slightly for the best results.