MILK BRIOCHE – Best Fluffy like cloud and super soft

MILK BRIOCHE – Best Fluffy like cloud and super soft

This Brioche bread has the ultimate soft and fluffy texture, with a sweet buttery flavor. It’s absolute heaven when it comes out fresh and warm from the oven. This recipe yields 3 loaves from one batch, so you can stash some in the freezer and really make it worth your time!

Part bread and part pastry, brioche is a French bread classified as a Viennesoirie. The brioche is enriched with butter, eggs, milk, and a touch of sugar, and has the most amazing rich flavor and airy texture.

How should brioche be kept?

Store for two days at room temperature, two weeks in the refrigerator, or up to two months in the freezer. To prevent dryness, put the brioche in an airtight bag.

Ingredients for milk brioche fluffy:

  1. 200ml, or ⅐ cup, of warm milk;
  2. 1 ½ tsp dried yeast, 7g;
  3. 20g (4 ¾ teaspoons) sugar;
  4. 6g (1 tsp) salt;
  5. 20g (one tablespoon) honey;
  6. three cups (400g) of all-purpose flour;
  7. 2 tablespoons (30g) soft butter;
  8. Chocolate chips weighing 50g (½ cup).


Add sugar, honey, and dried yeast to warm milk and whisk.

Mix in the salt and all-purpose flour until the dough comes together. Mix in the butter and let the dough rest for half an hour. Mix chocolate chips into dough with a fork. Twice, at intervals of fifteen minutes, fold the dough as demonstrated in the video. Put away for one hour. Divide the dough into six equal halves, roll out each, and shape each into a cigar. Transfer to the baking pan.

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Let the bread stand until it doubles in size, about 1 hour. Apply egg wash and bake at 180°C/350°F for 20 to 22 minutes.

Have fun! Have fun!

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