MILK BRIOCHE – Best Fluffy like cloud and super soft
👩🍳 Instructions:
1. Activate the Yeast:
In a small bowl, combine warm milk and 1 tsp sugar.
Sprinkle yeast over the milk, stir lightly, and let sit 5–10 minutes until foamy.
2. Make the Dough:
In a large bowl, mix flour, sugar, and salt.
Add yeast mixture and eggs. Mix until a dough forms.
Gradually add softened butter, kneading until fully incorporated and dough is smooth and elastic (about 10–12 minutes by hand, or 6–8 minutes with a stand mixer).
3. First Rise:
Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise for 1–2 hours, until doubled in size.
4. Shape the Brioche:
Punch down the dough gently.
Divide into 8–10 equal pieces, shape into balls, and place in a greased loaf pan or arrange in a round pan.
Cover and let rise again for 45–60 minutes until puffy.
5. Bake:
Preheat oven to 350°F (175°C).
Brush the top of the brioche with beaten egg for a golden shine.
Bake for 25–30 minutes, until golden brown on top and hollow-sounding when tapped.
Cool slightly before slicing.
💛 Ashley’s Tips:
For extra softness, brush the top with melted butter right after baking.
Add vanilla extract or a pinch of cinnamon to the dough for a subtle flavor twist.
This brioche keeps soft for 2–3 days at room temperature, or freeze for longer storage.
If you want, I can also give you a no-knead version of Milk Brioche that’s just as fluffy but easier to make — perfect for a lazy weekend bake!
