Milk brioche is a soft, buttery, and slightly sweet bread, perfect for breakfast, snacking, or as a base for sandwiches and French toast. It features a rich texture thanks to eggs, butter, and milk in the dough. I love how this bread manages to be fluffy yet indulgent, making every bite a comforting treat.
Why You’ll Love This Recipe
I always reach for this milk brioche recipe when I want something that feels luxurious but is simple enough to make at home. It has a golden crust and pillowy interior that’s perfect for a variety of uses—whether I’m slathering a slice with jam, making French toast, or building a gourmet sandwich. What makes it extra special is the balance of sweetness and richness, which means I can enjoy it at any time of day.
Plus, the dough is incredibly forgiving. I can prep it in advance and let it rise overnight, which fits perfectly into busy schedules.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 1/4 cups (400g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tsp salt
1 tbsp instant yeast
3/4 cup (180ml) warm milk
3 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Directions
I start by mixing the flour, sugar, salt, and instant yeast in a large bowl.
Then I add the warm milk and eggs, stirring until a dough forms.
I knead the dough for about 10 minutes until it becomes smooth and elastic.
Next, I gradually add the softened butter, kneading until it’s fully incorporated and the dough is shiny.
I place the dough in a greased bowl, cover it, and let it rise for 1 to 1.5 hours until doubled.
After deflating the dough, I divide it into equal parts, shaping it into balls or a braid and placing it into a greased loaf pan.
I let it rise again for about 45 minutes, covered, until puffy.
Meanwhile, I preheat the oven to 350°F (175°C).
I brush the loaf with an egg wash made from 1 egg and 1 tablespoon of milk.
I bake it for 25–30 minutes until golden brown.
I let it cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf, which yields 8–10 slices.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Variations
When I want to switch things up, I sometimes add a touch of vanilla extract or orange zest to the dough for extra aroma. I’ve also mixed in mini chocolate chips or dried fruit for a sweeter version. Shaping the dough into rolls instead of a loaf gives me cute individual servings—perfect for brunch.
Storage/Reheating
Once baked and cooled, I store the brioche in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I freeze it—either whole or sliced—wrapped tightly in plastic wrap and foil.
To reheat, I toast individual slices or warm them in a low oven (around 300°F) for 5–10 minutes. It tastes just like freshly baked.
FAQs
How do I know when the brioche is fully baked?
I check if the top is a deep golden brown and tap the loaf—if it sounds hollow, it’s done. I can also use a thermometer; the internal temperature should be around 190°F (88°C).
Can I make the dough ahead of time?
Yes, I often make the dough the night before and let it rise in the fridge. It actually develops more flavor this way.
What type of flour works best?
I stick to all-purpose flour for a light and tender crumb, but I’ve also tried bread flour for a chewier texture with great results.
Why is my dough too sticky?
If the dough feels too sticky, I let it knead longer—it often smooths out with time. I try to avoid adding too much extra flour so it stays soft.
Can I use a stand mixer?
Absolutely. I often use a stand mixer with a dough hook to save time and effort, especially when incorporating the butter.
Conclusion
Milk brioche is one of those recipes I always come back to. It’s rich, soft, and versatile—perfect for breakfast, sandwiches, or a cozy treat with tea. Once I made it the first time, I realized how simple it is to recreate that bakery-style flavor right in my own kitchen.
Milk brioche is a soft, buttery, and slightly sweet bread, perfect for breakfast, snacking, or as a base for sandwiches and French toast. It features a rich texture thanks to eggs, butter, and milk in the dough.
Ingredients
3 1/4 cups (400g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tsp salt
1 tbsp instant yeast
3/4 cup (180ml) warm milk
3 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Instructions
In a large bowl, mix the flour, sugar, salt, and instant yeast.
Add the warm milk and eggs to the dry ingredients and mix until a dough forms.
Knead the dough for about 10 minutes until smooth and elastic.
Add the softened butter gradually, kneading until fully incorporated and the dough is shiny and smooth.
Place the dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours or until doubled in size.
Deflate the dough and divide it into equal parts. Shape into balls or a braid and place in a greased loaf pan.
Cover and let rise again for about 45 minutes until puffy.
Preheat the oven to 350°F (175°C).
Brush the top with egg wash (1 egg mixed with 1 tbsp milk).
Bake for 25–30 minutes, or until golden brown and cooked through.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can prepare the dough a day in advance and let it rise overnight in the fridge.
Great when toasted with jam or used for sandwiches.
