- 500g flour (4cups)
- 10g salt (1/2tbsp)
- 40g sugar (1/4cup)
- 175g milk (3/4cup)
- 2 eggs
- 100g butter (1/2cup)
- 8g dry yeast
You have asked me for this Milk Brioche recipe so many times on Instagram that I absolutely had to put it on the blog!
This is the basic recipe for milk brioche. You can add a square of chocolate in the center of each or add chocolate chips in the dough at the end of kneading. You choose!
Prep: 20min | Rest: 2h30 | Proofing: 1h | Cooking: 15min | 16 milk brioche buns
1-In your standing robot add: Flour + Salt + Sugar. Mix with a spoon (to prevent the yeast from coming into contact with salt or sugar).
2- Then add the eggs, milk and dry yeast. Mix with the dough hook for about 5 minutes at the minimum speed (I set to 1 or 2)
3- Then mix again for 8 to 10 minutes at medium speed (4 or 5)
4- Add the butter in pieces. Mix slowly until the butter is incorporated into the dough and there are no more pieces.
5- Mix again at medium speed until the dough isn’t sticky. The dough should be soft when you touch it.
6- Put the dough in a bowl & let stand at room temperature for 30 min.
7- Remove the air by pinching in it & form it back to a ball. Place it in a salad bowl (covered with film paper) and place it in the fridge for 2 hours.
8- Time to shape it. I personally separate mine into 50g of dough. You can make it as you want
9- Take a piece of dough, flatten it with the palm of your hand (put a square of chocolate in the center if you wish). Then put back into a small ball by pulling the outside back in the center. And roll.
10- Egg wash each of them & proof at room temperature 30-45min (your brioche must double their volume) – if you want to do a little cut for decoration, do it after 15min of proofing.
11- Egg wash again, & bake at 175°C / 350°F for about 10 to 15 minutes depending on your oven
Come over to Instagram if you have questions!
Have you tried this recipe? Tag me on Instagram @bakingoverseas / #bakingoverseas so I can see it ?