Milk Brioche – Best Fluffy Like Cloud and Super Soft Recipe

Step 5: Let the Dough Rise

Once your dough is kneaded and ready, it’s time for it to rise.

1. First rise: Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This step is essential for developing the airy, fluffy texture of the brioche.
2. Punch down the dough: After the dough has risen, gently punch it down to release the gas and deflate it. This step prevents large air pockets from forming during baking and ensures an even crumb.

Step 6: Shape the Brioche

Now comes the fun part – shaping the dough.

1. Divide the dough: After punching down the dough, turn it out onto a floured surface and divide it into smaller pieces. You can divide it into two or more portions, depending on the size of brioche you want to make.
2. Shape the dough: Take each portion and shape it into a smooth ball or a loaf shape, depending on your preference. For a classic brioche shape, roll the dough into a log and coil it into a spiral shape in a round cake pan or loaf tin.
3. Second rise: Once shaped, cover the dough again and let it rise for another 45 minutes to an hour. The dough should puff up and expand slightly.

Step 7: Bake the Brioche

The last step is baking the brioche to golden perfection.

1. Preheat the oven: Preheat your oven to 350°F (175°C). It’s essential to have the oven at the correct temperature to achieve a golden-brown, crispy exterior while maintaining a soft interior.
2. Bake the brioche: Place the dough into the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. You may need to cover the brioche with aluminum foil halfway through baking if it starts to brown too quickly.
3. Check for doneness: When the brioche is done, it should have a firm texture on the outside but remain soft and fluffy on the inside. Tap the bottom of the brioche – it should sound hollow if fully cooked.

Step 8: Cool and Serve

After baking, allow the brioche to cool slightly before serving. Brioche is best enjoyed when it’s still warm or at room temperature. You can slice it and serve it with butter, jam, or even as a base for French toast.

Tips for Perfect Milk Brioche

• Don’t rush the rising times: Allow the dough to rise slowly to develop the best texture. A longer rise gives the yeast time to work, creating a more airy, soft dough.
• Use high-quality butter: The better the butter, the better your brioche will taste. Choose a European-style butter for the richest flavor and texture.
• Knead properly: Kneading the dough well is crucial for developing the gluten and ensuring a smooth texture. If you use a stand mixer, knead the dough on medium speed for about 8-10 minutes.

Conclusion

Making milk brioche may take some time and patience, but the results are more than worth it. With the right ingredients, careful preparation, and attention to detail, you can create a loaf that’s fluffy, light, and tender. The combination of warm milk, rich butter, eggs, and a touch of vinegar makes this brioche a crowd-pleaser, whether you enjoy it as a sweet breakfast treat or a savory side to your meals. Once you master this recipe, you’ll be able to impress your family and friends with your delicious, cloud-like brioche every time!