MILK BRIOCHE – Best Fluffy like cloud & super soft

MILK BRIOCHE – Best Fluffy like cloud & super soft

It is a good recipe for easy to make and extra soft milk brioche that I suggest you succeed with this article. A delicious light brioche that even beginners will be able to succeed and obtain this sweet scent of pastries. It will be very appreciated at breakfast combining pleasure and greed. A real baker’s classic, of which I will reveal all the tips for making it a success.

**Soft and easy milk brioche recipe

This is not my first brioche, you have a well-stocked category of soft breads and brioches. But then why a new recipe? The bakery as the pastry chef are both part of my first passions. All the brioche recipes posted have evolved with my experience of the subject. Today, I continue to share this experience with you so you can achieve a bakery-like result.

Rich in taste, this brioche will become a good breakfast or Sunday snack. Your children will taste it with nutella, the big gourmets!

Unlike the pure butter brioche like the Nanterre (which contains no liquid apart from the eggs), in the recipe here, the just dosed milk will bring this incomparable softness that we are looking for so much.

*How to make your brioche

To make a successful light brioche with a stringy crumb or brioches in general, you need a good so-called “strong” flour: This designation is given to flours rich in gluten, to allow the gluten network to develop during kneading. In the general public trade, you can find oatmeal flour that meets this criterion.

Fermentation: A rested dough is a dough that will release all its aromas during cooking, so do not neglect this time.

What ingredients for a large brioche or two small ones

1 – Prepare the fermented dough

°18 g of fresh baker’s yeast

°100g oatmeal flour

°100ml lukewarm milk or water

+NB: Replace with 8 gr dehydrated dry yeast in which case


for the brioche

°450g oatmeal flour

°60 g powdered sugar

°9 grams of salt

°4 whole eggs

°Vanilla extract

°1 cap of orange blossom water

°100ml lukewarm milk

°100 g unmelted unsalted butter

°1 egg yolk beaten with milk for gilding


*Preparation of recipe


Prepare booster: Mix together the baker’s yeast, flour & lukewarm milk.

Cover and let rise 20 to 30 minutes until doubled in size.

In bowl of the kneader, pour the flour, sugar and salt, mix.

Make a well and add the eggs, vanilla extract, orange blossom and 80 ml of milk.

Incorporate the leaven and start kneading with the hook at low speed to bring the dough together.

If the dough is still a little dry add the rest of the milk gradually. The dough is then quite sticky. Increase speed to 4-5 and knead for 5 minutes.

Add the butter in pieces while continuing to knead until the dough comes away from the sides of the bowl. It should be smooth, shiny and very elastic

Roll into a ball and cover with cling film or a towel.
Put to point (1st rest time) for 1h to 1h30 that it doubles in volume.
Grease or line a mold or frame with baking paper (size of the mold: 24 cm x 24 cm).

Degas the dough then divide into 16 dough pieces of 70 g each.
Place the dough pieces in the mould.
Let the brioche double in volume for 45 minutes so that it reaches the edges of the mould.
Preheat oven Th. 170°C.

Proceed to the gilding by brushing with egg yolk and beaten milk.
Bake for 30 minutes until the brioche is golden brown.
Remove from oven and place on a wire rack to cool.

Enjoy !

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