MILK BRIOCHE – Best Fluffy as a cloud and super soft

MILK BRIOCHE – Best Fluffy as a cloud and super soft

*Ingredients:

° 4 cups all-purpose flour
° 2 eggs, at room temperature
° 1 cup whole milk, heated to about 110 degrees Fahrenheit
° 1 /2 c unsalted butter, at room temperature
° 1/4 c Sugar
° 2 1/4 teaspoons Instant yeast (or 1 packet)
° 1 teaspoon Salt
+Egg wash:
° 1 egg
° 1 tablespoon milk

*Preparation steps:

step 1:

We start by heating the milk to around 43°C. In a large bowl, mix the hot milk with the sugar and then add the yeast. Stir until foamy for 5 minutes.

2nd step:

Next we add the soft butter, eggs, flour and salt to the yeast mixture. Using the dough hook, mix these ingredients on low speed until they come together, then increase the speed to medium for 5-7 minutes until the dough is smooth and elastic.Step 3:

Place the dough in a greased bowl and cover with a clean kitchen towel. Let rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size.

The fourth step:

Once the dough has risen, beat it gently to release the air. Divide it into equal pieces, roll into balls and place on a greased baking sheet.

Step five:

Cover the dough balls again with the kitchen towel and let them rest for another hour until they rise and fill the mold.Step 6:

Preheat the oven to 190°C (375°F). Prepare the egg whites by whisking an egg and a tablespoon of milk. Spread this lotion on the cooked dough balls.

Step 7:

Bake the milk brioche in the preheated oven for 20-25 minutes until golden brown. After baking, remove the brioche from the oven and let it cool on a rack.Now you can dive into the soft, cloudy texture of your homemade milk brioche. Enjoy it hot, perhaps with a pat of butter or a dollop of your favorite jam. Have fun baking!

Recipe notes:

The temperature of the milk is crucial. Too much heat can kill the yeast.Too cold and the yeast won’t activate. Aim for a temperature of around 110 degrees Fahrenheit.

If you’re new to baking, don’t be discouraged if your first attempt doesn’t go as planned. With practice comes mastery!

Brioche can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.To maintain the tender consistency, reheat slightly before serving.
Have fun