Soft and delicious milk brioche


For the Brioche Dough*

1/3 cup (70g) sugar

4 cups (500g) all-purpose flour

2 1/4 tsp (1 packet) active dry yeast

4 large eggs

1 tsp salt

1/2 cup (120ml) whole milk, lukewarm

1 cup (225g) unsalted butter, softened and cut into pieces

1 tsp vanilla extract

For the Egg Wash*

1 tbsp milk

1 egg

Optional Toppings*

Sliced almonds

Pearl sugar


  • Prepare the Dough*
  • In a large mixing bowl, combine the flour, sugar, yeast, and salt.
  • In another bowl, whisk together the eggs, lukewarm milk, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until well combined. This can be done by hand or with a stand mixer fitted with a dough hook.
  • Once the dough starts to come together, add the softened butter a few pieces at a time, mixing well after each addition. Continue kneading the dough for about 10-15 minutes, until it becomes smooth and elastic. The dough will be quite sticky, but resist the urge to add more flour.
  • First Rise*
  • Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
  • Shape the Dough*
  • After the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface.
  • Divide the dough into 12 equal pieces (or more if you prefer smaller brioche).
  • Shape each piece into a smooth ball and place them in a greased baking dish or on a parchment-lined baking sheet, spaced slightly apart.
  • Second Rise*
  • Cover the shaped dough with a clean kitchen towel and let it rise again in a warm place for about 1 hour, or until doubled in size.
  • Prepare for Baking*
  • Preheat the oven to 350°F (175°C).
  • In a small bowl, whisk together the egg and milk for the egg wash. Brush the risen brioche with the egg wash to give them a beautiful golden color when baked.
  • If desired, sprinkle with pearl sugar or sliced almonds for added texture and flavor.


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