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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 easy-to-follow recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings: 1 loaf
Course: Bread
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 160 ml heavy cream at room temperature
  • 240 ml milk plus 1 tablespoon, at room temperature; 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 60g cake flour and 420g bread flour
  • 1 tbsp active dry yeast or instant yeast
  • 1.5 tsp salt
Topping
  • 1 large egg beaten with 1 teaspoon water for egg wash
  • 1 tbsp sugar dissolved in 1 tablespoon hot water for simple syrup

Equipment

  • Mixing Bowl

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.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 40mgSodium: 200mgFiber: 1gSugar: 8g

Notes

This brioche is perfect for breakfast or as a snack. Consider serving with jam or honey for extra sweetness.
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