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MILK BRIOCHE: AN EASY AND DELICIOUS RECIPE
Milk brioche is a soft, light, and fluffy bread that captivates everyone with its airy texture and delicate taste. Whether for breakfast, a snack, or even dessert, this brioche is a real treat that will delight your taste buds. Here is the simple recipe to make this homemade brioche, which will quickly become a favorite in your kitchen.
INGREDIENTS NEEDED FOR MILK BRIOCHE
To make a delicious milk brioche, you will need the following ingredients:
INGREDIENTS:
- 500 g of all-purpose flour
- 20 g of fresh baker’s yeast
- 100 g of sugar
- A pinch of salt
- 250 ml of lukewarm milk
- 100 g of softened butter
- 2 eggs
- 1 tablespoon of milk for glazing (optional)
- 1 tablespoon of vanilla extract (optional)
STEPS TO PREPARE MILK BRIOCHE
Follow these simple steps to make a soft and delicious homemade milk brioche.
1. PREPARE THE YEAST
The baker’s yeast should be dissolved in lukewarm milk in a small bowl. Add one teaspoon of sugar from the total amount to activate the yeast. Ten minutes should pass before the mixture starts to foam. This means the yeast is viable and suitable for use.
2. MIX THE DRY INGREDIENTS
In a large bowl, combine the flour, the remaining sugar, and the pinch of salt. Create a well in the center to add the other ingredients.
3. ADD THE WET INGREDIENTS
Once the yeast has activated, pour it into the well of the flour. Add the eggs and vanilla extract (if using). Mix everything together with a wooden spoon until the dough begins to form.
4. KNEAD THE DOUGH
Gradually add the softened butter in pieces to the dough. Knead the dough by hand or in a stand mixer for about 10 minutes, until it becomes smooth, elastic, and slightly sticky. If the dough is too sticky, you can add a little more flour, but be careful not to add too much as it could make the brioche dense.
5. LET THE DOUGH RISE
Cover the bowl with a clean towel and let the dough rise at room temperature for about 1 hour, or until it has doubled in size. For the brioche to be light and airy, this step is essential.
6. SHAPE THE BRIOCHE
Punch down the dough gently after it has risen. Divide the dough into several equal balls, depending on the shape you want for your brioche (one large ball or several small ones for a braided brioche). Place the balls in a loaf pan or brioche pan.
7. SECOND RISING
Cover the dough again and let it rise for about 30 minutes to 1 hour, until it reaches the desired size. You can preheat your oven to 180°C (350°F) during this phase to be ready to bake once the brioche has doubled in volume.
8. BAKING THE MILK BRIOCHE
Before baking, brush the top of the brioche with a little milk to give it a nice golden color. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes. The brioche should be golden brown and sound hollow when tapped on the bottom.
9. COOLING
Once baked, remove the brioche from the oven and let it cool slightly on a wire rack before slicing. This helps to preserve its light and airy texture.
