Name: Heavenly Milk Brioche Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2/3 cup heavy cream (at room temperature); 1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk); 1 large egg (at room temperature); 1/3 cup sugar; 4 cups all-purpose flour (or use a combination of 1/2 cup cake flour and 3 1/2 cups bread flour); 1 tablespoon active dry yeast (or instant yeast); 1 1/2 teaspoons salt; Egg wash (1 beaten egg with 1 teaspoon water); Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)

Jump to Recipe

There’s something magical about pulling a golden, buttery milk brioche from the oven – that first whiff of warm sweetness makes my kitchen smell like a Parisian bakery. This recipe creates the most tender crumb you’ll ever taste, with just the right touch of sweetness to make it perfect for breakfast toast or afternoon tea. What I love most? It uses simple ingredients you probably have in your pantry right now. The dough comes together so beautifully, and watching it rise never gets old. Trust me, once you’ve tasted homemade milk brioche, store-bought versions just won’t compare.

Why You’ll Love This Milk Brioche

This isn’t just any bread – it’s a buttery cloud of happiness! Here’s why it’s become my go-to recipe:

The texture is unbelievably soft and pillowy, thanks to that magical combo of milk and heavy cream
It’s subtly sweet – perfect with jam for breakfast or as a base for fancy French toast
Simple enough for beginner bakers (I made this successfully on my third try ever!)
The dough is so versatile – shape it into rolls, a loaf, or even cute little buns

Seriously, your toast game will never be the same after this.

Ingredients for Milk Brioche

Here’s what you’ll need to create that dreamy, cloud-like texture:

2/3 cup heavy cream (at room temperature – this is crucial!)
1 cup + 1 tablespoon milk (whole milk makes it richest, but 1% or 2% work too – room temp always)
1 large egg (yep, room temp – see the pattern here?)
1/3 cup sugar (I use regular white, but brown sugar adds nice caramel notes)
4 cups all-purpose flour (or mix 1/2 cup cake flour with 3 1/2 cups bread flour for extra softness)
1 tablespoon active dry yeast (or instant yeast if that’s what you’ve got)
1 1/2 teaspoons salt (balances the sweetness perfectly)
Egg wash (1 egg + 1 tsp water – makes that gorgeous golden crust)
Simple syrup (just 1 tbsp each sugar and hot water – the baker’s secret for shine)

Ingredient Notes & Substitutions

That heavy cream? Non-negotiable for me – it’s what gives brioche its signature richness. But in a pinch, you could use half-and-half (your bread just won’t be quite as tender). For yeast, instant works fine – just mix it right in with the flour. Milk alternatives like oat milk work, but expect a slightly less fluffy result. And if your kitchen’s cold, warm your milk slightly (just to 110°F – too hot kills the yeast!).

Equipment You’ll Need

You don’t need fancy gear for this milk brioche – just grab:

A large mixing bowl (my trusty ceramic one works perfectly)
Stand mixer with dough hook (optional but saves your arms!)
9×5 inch loaf pan or baking sheet (depending on your shape choice)
Pastry brush (for that gorgeous egg wash shine)

That’s it! See? Told you this was simple.

How to Make Milk Brioche

Okay, let’s dive into the good stuff! Making milk brioche is easier than you think – just follow these steps:

Mix it up: Combine heavy cream, milk, egg, and sugar in your bowl. Then add flour, yeast, and salt. I like to make a little well in the flour for the yeast – feels more ceremonial!
Knead with love:
- By hand: About 10 minutes of kneading (it’s a workout!) until smooth and elastic
- With mixer: 5-7 minutes on medium with dough hook until it pulls clean from sides
The dough should feel like a soft baby’s bottom when it’s ready.
First rise: Cover with a damp towel and let it double – usually 1-1.5 hours in a warm spot. My oven with just the light on works magic!
Shape: See below for all the fun ways to form your brioche!
Second rise: Another 30-45 minutes until puffy. Resist poking it – patience pays off!
Bake: Egg wash for shine, then into a 350°F oven until golden (timing depends on shape – details coming up).

Shaping the Dough

This is where you get creative! For a classic loaf, gently pat the dough into a rectangle, roll it up tightly, and tuck the ends under. Want rolls? Divide into 12 equal pieces and shape into smooth balls (I flour my hands to prevent sticking). Feeling fancy? Try a simple braid – divide dough into 3 ropes and cross them like you’re styling hair. Whatever you choose, let the shaped dough rise until it’s nearly doubled – when you gently poke it, the indentation should slowly fill back in.

Baking and Finishing

Here’s the grand finale! Brush your risen dough gently with egg wash (don’t skip this – it’s what gives that beautiful golden crust). Bake until deeply golden – about 25 minutes for rolls, 30-35 for a loaf. The real test? Tap the bottom – it should sound hollow! Right out of the oven, brush with simple syrup for extra shine and subtle sweetness. Let it cool slightly (I know, torture!) before tearing in.

Tips for Perfect Milk Brioche

Want bakery-quality results every time? Here are my hard-won secrets:

Temperature matters: Room temp ingredients aren’t just a suggestion – cold milk can slow your yeast down to a crawl!
The windowpane test: Knead until the dough stretches thin without tearing – that’s when you know the gluten is perfect.
Don’t overproof: If your dough smells boozy or collapses when poked, it’s gone too far. Set a timer!
Egg wash trick: Add a pinch of salt to your egg wash – it helps it brush on smoothly without pooling.
Cooling patience: I know it’s hard, but that 15-minute wait lets the crumb set properly.

Storing and Reheating Milk Brioche

This milk brioche stays delicious for days if you store it right! I always wrap leftovers tightly in plastic or keep them in an airtight container at room temperature – they’ll stay fresh for about 3 days. For longer storage, slice and freeze in a ziplock bag (up to 2 months). My favorite trick? Revive day-old brioche by toasting slices lightly or wrapping in foil and warming at 300°F for 5-10 minutes – it’ll taste freshly baked all over again!

Milk Brioche Variations

Oh, the possibilities! Once you’ve mastered the basic milk brioche, try these fun twists:

Chocolate bliss: Fold in 1/2 cup mini chocolate chips during the final kneading (my kids go wild for this version)
Citrus sparkle: Add 2 tablespoons orange or lemon zest to the wet ingredients – so bright and fresh!
Cinnamon swirl: Roll out the dough, sprinkle with cinnamon sugar, then roll up before the second rise
Nutty delight: Mix in 1/3 cup toasted chopped almonds or pecans for crunch

See? One dough, endless delicious options!

Serving Suggestions

Oh, how I love serving this milk brioche! Slather thick slices with strawberry jam and butter for breakfast, or take it next level as decadent French toast. My guilty pleasure? Toasting a piece and eating it plain while it’s still warm – perfection doesn’t need fancy toppings!

Milk Brioche FAQs

I get questions about this milk brioche recipe all the time – here are the ones that pop up most often:

Can I use instant yeast instead of active dry?
Absolutely! Instant yeast works great – just mix it right in with your dry ingredients instead of proofing separately. You might notice it rises a bit faster, so keep an eye on it.

Why did my brioche turn out dense?
This usually happens if your yeast was old (check expiration dates!) or your kitchen was too cold for proper rising. Next time, try proofing in your oven with just the light on – creates the perfect cozy environment.

Can I freeze milk brioche dough?
You bet! After the first rise, shape the dough and freeze it before the second rise. When ready to bake, thaw overnight in the fridge, let it do its second rise at room temp, then bake as usual. Works like a charm!

My dough feels sticky – should I add more flour?
Resist the urge! Brioche dough should be slightly tacky but not unworkable. If it’s truly sticking everywhere, add just 1 tablespoon flour at a time until manageable – too much flour makes it dry.

Can I make this without a stand mixer?
Of course! I often knead by hand – it takes about 10 minutes of good arm workout, but the rhythmic kneading is actually quite therapeutic. Just keep going until the dough passes the windowpane test.

Nutritional Information

Just so you know, these numbers are estimates – your actual nutrition may vary depending on specific ingredients used. Per slice (based on 12 slices per loaf):

Calories: 180
Fat: 6g (3g saturated)
Carbs: 28g (1g fiber, 5g sugar)
Protein: 5g

Not bad for something that tastes this indulgent, right?