Here’s a Milk Brioche recipe that delivers a super soft, fluffy, cloud-like texture, perfect for breakfast or sweet treats. This version focuses on enriching the dough with milk and butter, creating that pillowy softness you’re aiming for.
🌟 Cloud-Like Milk Brioche Recipe
🕒 Time:
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Prep: 25 min (plus overnight chill)
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Bake: 25–30 min
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Total: ~12–16 hours including chilling and rising
🧈 Ingredients (for 1 loaf or 8–9 rolls)
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Bread flour – 320g (2½ cups + 2 tbsp)
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Whole milk (warm, ~35°C / 95°F) – 120ml (½ cup)
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Sugar – 50g (¼ cup)
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Salt – 5g (1 tsp)
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Instant yeast – 6g (2 tsp)
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Eggs – 2 (room temp)
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Unsalted butter – 100g (7 tbsp), softened
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Vanilla extract – 1 tsp (optional)
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Milk for brushing – 1 tbsp
🥣 Instructions
1. Activate the Yeast
If using active dry yeast, mix it with warm milk and a teaspoon of sugar and let sit for 5–10 minutes until foamy.
2. Mix the Dough
In a stand mixer with a dough hook:
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Combine flour, sugar, salt, and yeast.
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Add milk and eggs (and vanilla if using).
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Mix on low until a dough forms (2–3 min).
3. Knead and Add Butter
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Increase to medium speed.
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Add softened butter in chunks, one at a time, fully incorporating each.
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Knead until the dough becomes glossy, elastic, and passes the windowpane test (about 10–15 min).
4. First Rise
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Transfer to a lightly greased bowl.
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Cover and let rise for 1–1.5 hours at room temp until doubled.
5. Chill Overnight (Optional but Recommended)
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Punch down the dough, cover, and refrigerate overnight.
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This improves flavor and makes shaping easier.
6. Shape the Brioche
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Divide and shape into balls or a loaf.
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Place into a greased pan or mold.
7. Final Proof
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Let rise in a warm place until doubled again (about 1–2 hours).
8. Bake
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Preheat oven to 180°C (350°F).
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Brush with milk or egg wash for shine.
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Bake for 25–30 min until golden brown and hollow-sounding when tapped.