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Milk Brioche: 12 Secrets to the World’s Softest Bread

Milk Brioche: 12 Secrets to the World’s Softest Bread

Discover the secrets to making the world’s softest milk brioche with this comprehensive recipe. Perfect for breakfast or a sweet treat!
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour 40 minutes
Total Time 2 hours 50 minutes
Servings: 1 loaf
Course: Bread
Cuisine: French
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Milk Brioche
  • 160 ml heavy cream at room temperature
  • 240 ml milk plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk
  • 1 large egg at room temperature
  • 67 g sugar
  • 480 g all-purpose flour or use a combination of 1/2 cup cake flour and 3 1/2 cups bread flour
  • 1 tbsp active dry yeast or instant yeast
  • 1.5 tsp salt
  • 1 Egg wash 1 beaten egg with 1 teaspoon water
  • 1 Simple syrup 1 tablespoon sugar dissolved in 1 tablespoon hot water

Equipment

  • Mixing Bowl
  • Oven

Method
 

  1. Mix heavy cream, milk, egg, sugar, flour, yeast, and salt in a bowl.
  2. Knead until the dough is smooth and elastic.
  3. Let the dough rise until doubled in size.
  4. Shape the dough into your desired brioche form.
  5. Let it rise again until puffy.
  6. Preheat your oven to 350°F (175°C).
  7. Brush the brioche with egg wash.
  8. Bake until golden brown, about 25-30 minutes.
  9. Brush with simple syrup while warm for a glossy finish.
  10. Cool before serving.

Notes

This brioche is perfect for breakfast or as a sweet treat. Serve it with butter or jam for extra flavor.