French brioche dough gets its silk texture from 40% butter content—most breads use only 3-5% fat.
Ultra Soft Milk Brioche
Indulge in this irresistibly fluffy milk brioche, infused with the enchanting notes of vanilla and a hint of orange blossom. This delightful treat is not only perfect for snacking but also a fantastic companion for your morning coffee or afternoon tea! With its buttery richness and tender crumb, you’ll find it hard to resist a second slice!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Vanille & fleur d’oranger pour encore plus de gourmandiseoptional
🥛Dairy & Eggs(3)
- 50 g de beurre mou (3.5 tbsp)
- 1 œuf
- 130 g de lait tiède (4.59 oz)
🫙Pantry Staples(3)
- 1 sachet de levure boulangère déshydratée (5 g) ou 10 g de levure fraîche (0.18 oz)10 g of fresh yeast can be used
- 280 g de farine (T45 ou gruau) (2.24 cup)
- 50 g de sucre (0.25 cup)
🧂Spices & Seasonings(1)
- 1 c. à café de sel (5 ml)
👨🍳 Instructions
- 1
In the bowl of a mixer, add the baker's yeast, warm milk, flour, sugar on one side, salt on the other side, and the egg. Knead for about ten minutes.
- 2
Add the softened butter cut into pieces and the chosen flavors. Knead again for 15 to 20 minutes until you achieve the famous veil.
- 3
Cover the dough and let it rest for 1.5 to 2 hours until it doubles in volume.
- 4
Divide the dough into 8 pieces and cover again for 1 hour.
- 5
Brush with a mixture of egg and water and bake.
- 6
Enjoy quickly for the extra soft texture.
💡 Pro Tips
- ✓Achieve the windowpane test (veil) by kneading until dough stretches thin enough to see light through without tearing - this indicates full gluten development for brioche's signature texture.technique15-20 minutes kneading
- ✓Use milk heated to exactly 100-110°F when activating yeast because temperatures above 140°F kill yeast cells while below 95°F slows fermentation significantly.ingredient100-110°F
- ✓Add butter only after initial gluten formation because fat coats gluten strands and prevents proper development - butter should be 65-68°F for optimal incorporation.timing65-68°F butter temperature
- ✓Proof brioche at 75-80°F ambient temperature because this enriched dough ferments slower than lean doughs due to high fat content inhibiting yeast activity.technique75-80°F proofing temperature
- ✓Apply egg wash in thin, even coats using a soft pastry brush because thick application creates uneven browning and can cause the wash to pool and burn.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
French brioche dough gets its silk texture from 40% butter content—most breads use only 3-5% fat.
Ultra Soft Milk Brioche
Indulge in this irresistibly fluffy milk brioche, infused with the enchanting notes of vanilla and a hint of orange blossom. This delightful treat is not only perfect for snacking but also a fantastic companion for your morning coffee or afternoon tea! With its buttery richness and tender crumb, you’ll find it hard to resist a second slice!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Vanille & fleur d’oranger pour encore plus de gourmandiseoptional
🥛Dairy & Eggs(3)
- 50 g de beurre mou (3.5 tbsp)
- 1 œuf
- 130 g de lait tiède (4.59 oz)
🫙Pantry Staples(3)
- 1 sachet de levure boulangère déshydratée (5 g) ou 10 g de levure fraîche (0.18 oz)10 g of fresh yeast can be used
- 280 g de farine (T45 ou gruau) (2.24 cup)
- 50 g de sucre (0.25 cup)
🧂Spices & Seasonings(1)
- 1 c. à café de sel (5 ml)
👨🍳 Instructions
- 1
In the bowl of a mixer, add the baker's yeast, warm milk, flour, sugar on one side, salt on the other side, and the egg. Knead for about ten minutes.
- 2
Add the softened butter cut into pieces and the chosen flavors. Knead again for 15 to 20 minutes until you achieve the famous veil.
- 3
Cover the dough and let it rest for 1.5 to 2 hours until it doubles in volume.
- 4
Divide the dough into 8 pieces and cover again for 1 hour.
- 5
Brush with a mixture of egg and water and bake.
- 6
Enjoy quickly for the extra soft texture.
💡 Pro Tips
- ✓Achieve the windowpane test (veil) by kneading until dough stretches thin enough to see light through without tearing - this indicates full gluten development for brioche's signature texture.technique15-20 minutes kneading
- ✓Use milk heated to exactly 100-110°F when activating yeast because temperatures above 140°F kill yeast cells while below 95°F slows fermentation significantly.ingredient100-110°F
- ✓Add butter only after initial gluten formation because fat coats gluten strands and prevents proper development - butter should be 65-68°F for optimal incorporation.timing65-68°F butter temperature
- ✓Proof brioche at 75-80°F ambient temperature because this enriched dough ferments slower than lean doughs due to high fat content inhibiting yeast activity.technique75-80°F proofing temperature
- ✓Apply egg wash in thin, even coats using a soft pastry brush because thick application creates uneven browning and can cause the wash to pool and burn.equipment