Here’s a recipe for Milk Brioche, a cloud-like delight of French pastry mastery:
INGREDIENTS
4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
1/2 cup whole milk
4 large eggs
1/2 cup unsalted butter, softened
1 egg yolk (for egg wash)
Pearl sugar (for topping, optional)
INSTRUCTIONS
In a mixing bowl, combine the flour, sugar, yeast, and salt. Mix them together until well combined.
Warm the milk slightly, either on the stovetop or in the microwave. It should be warm to the touch but not hot. Pour the warm milk into the flour mixture and stir to combine.
Add the eggs, one at a time, mixing well after each addition. The dough will be sticky at this point.
Cut the softened butter into small pieces and gradually add them to the dough, mixing well after each addition. Continue mixing until the dough is smooth and elastic. You can use a stand mixer with a dough hook attachment or knead the dough by hand on a lightly floured surface.
Once the dough is smooth and elastic, shape it into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 to 2 hours, or until it doubles in size.
After the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into equal-sized portions, depending on the size of brioche you want to make. You can shape them into small rolls or use a brioche mold for a traditional shape.
Place the shaped brioche on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30 to 45 minutes.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk the egg yolk with a tablespoon of water to make an egg wash. Gently brush the tops of the brioche with the egg wash. Sprinkle pearl sugar on top, if desired, for added sweetness and crunch.
Bake the brioche in the preheated oven for 15 to 20 minutes, or until they turn golden brown. Keep an eye on them as baking time may vary depending on the size of your brioche.
Once baked, remove the brioche from the oven and transfer them to a wire rack to cool completely. They are best enjoyed fresh but can be stored in an airtight container for a day or two.
Enjoy your homemade Milk Brioche! It’s perfect for breakfast or as a sweet treat any time of the day.
