Milk Brioche

Milk Brioche is a delightful, buttery, and slightly sweet bread that’s perfect for a leisurely breakfast, a fancy brunch, or as the base for incredible French toast. Its soft crumb and golden crust make it an irresistible treat. In this guide, we’ll provide you with the ingredients, step-by-step instructions, useful tips, and a mouthwatering conclusion for your homemade Milk Brioche.



  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup warm whole milk (110°F or 43°C)
  • 4 large eggs
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 egg, beaten (for egg wash)

Optional Topping:

  • Pearl sugar (for a sweet, crunchy topping)


Step-by-Step Instructions:

Step 1: Activate the Yeast

  1. In a small bowl, combine the warm whole milk and a pinch of the sugar. Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy and activates.

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, combine the flour, remaining granulated sugar, and salt.

Step 3: Combine Wet Ingredients

  1. In a separate bowl, whisk together the 4 large eggs.
  2. Pour the activated yeast mixture and the beaten eggs into the dry ingredients. Stir to combine until you have a shaggy dough.

Step 4: Incorporate Butter

  1. Now comes the butter. Gradually add the softened butter to the dough, a few tablespoons at a time.
  2. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You can do this by hand or use a stand mixer with a dough hook attachment.

Step 5: First Rise

  1. Form the dough into a ball and place it in a greased bowl.
  2. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.

Step 6: Shape the Loaf

  1. Once the dough has risen, gently punch it down to release any excess air.
  2. Shape the dough into a loaf or divide it into smaller portions for individual brioche rolls.

Step 7: Second Rise

  1. Place the shaped dough on a baking sheet lined with parchment paper or in a greased loaf pan.
  2. Cover it again with plastic wrap or a clean kitchen towel and let it rise for another 30-45 minutes.

Step 8: Preheat and Egg Wash

  1. Preheat your oven to 350°F (175°C).
  2. Before baking, brush the top of the brioche with the beaten egg to give it a beautiful golden sheen.

Step 9: Bake

  1. Place the brioche in the preheated oven and bake for about 25-30 minutes (adjust the time for smaller rolls), or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Step 10: Cool and Enjoy

  1. Allow your Milk Brioche to cool on a wire rack before slicing and savoring its wonderful flavor.

Optional Topping:

  1. If you like, you can sprinkle pearl sugar on top of the brioche before baking for a sweet and crunchy finish.


Pro Tips for Perfect Milk Brioche:

  1. Butter Quality: Use good-quality unsalted butter for the best flavor. European-style butter with a high fat content is an excellent choice.
  2. Kneading: Proper kneading is essential for the brioche’s texture. It should be smooth and elastic.
  3. Rising Time: Be patient with the rising times. The dough should double in size during both rises.
  4. Shaping: You can shape the brioche into traditional loaves or get creative with braided variations or individual rolls.


Homemade Milk Brioche is a rewarding baking project that yields a soft, buttery bread with a slightly sweet taste. Whether you enjoy it plain, with a smear of butter, or as the star of your French toast breakfast, this bread is sure to be a hit with your family and friends. Share the joy of freshly baked brioche and savor its delightful flavor and texture!

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