Here’s a recipe for Milk Brioche that’s fluffy like a cloud and super soft
Instructions
Activate the yeast: In a small bowl, mix warm milk, a teaspoon of sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Make the dough: In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add eggs, vanilla, and yeast mixture. Mix until a sticky dough forms.
Incorporate butter: Gradually add softened butter, a little at a time, kneading well after each addition (about 10–15 minutes by hand or 8–10 minutes in a mixer) until the dough is smooth and elastic.
First rise: Cover the dough with a clean towel or plastic wrap. Let it rise in a warm place for 1–2 hours, until doubled in size.
Shape the brioche: Punch down the dough and divide it into pieces. Shape into rolls, braid, or place in a loaf pan.
Second rise: Cover and let rise for another 45–60 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Brush the top with beaten egg for a shiny crust. Bake for 25–30 minutes (rolls) or 30–35 minutes (loaf) until golden brown.
Cool and enjoy: Let cool slightly before slicing. Enjoy soft, cloud-like brioche with butter, jam, or just as it is!
If you want, I can also give a shortcut version using a stand mixer for super soft brioche in under 2 hours, still fluffy and buttery. Do you want me to share that?
