Soft & Fluffy Milk Brioche Bread

 

Here’s a Soft & Fluffy Milk Brioche Bread recipe that’s rich, tender, and cloud-like inside—perfect for sandwiches, French toast, or just with butter 🥛🍞

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Soft & Fluffy Milk Brioche Bread (1 loaf)

Ingredients

• 3 ½ cups (420 g) all-purpose flour (or bread flour)
• 2 ¼ tsp (1 packet) instant yeast
• ¼ cup (50 g) sugar
• 1 tsp salt
• ¾ cup (180 ml) warm milk (about 110°F / 43°C)
• 2 large eggs (room temperature)
• ½ cup (115 g) soft unsalted butter (very soft, not melted)
• Optional: 2 tbsp milk powder (extra softness)

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Instructions

1. Mix dry ingredients
   In a large bowl, mix flour, yeast, sugar, salt, and milk powder (if using).

2. Add wet ingredients
   Add warm milk and eggs. Mix until a sticky dough forms.

3. Knead & add butter
   Knead for 5 minutes, then add soft butter little by little, kneading well after each addition.
   Continue kneading 10–15 minutes until dough is smooth, elastic, and slightly sticky.

4. First rise
   Place dough in a greased bowl, cover, and let rise 1½–2 hours until doubled.

5. Shape
   Punch down dough. Shape into a loaf or divide into 3–4 balls and place in a greased loaf pan (9×5 inch).

6. Second rise
   Cover and let rise 45–60 minutes until very puffy.

7. Egg wash (optional)
   Brush with 1 beaten egg + 1 tbsp milk for a shiny top.

8. Bake
   Bake at 350°F (175°C) for 30–35 minutes until deep golden.

9. Finish
   Brush hot bread with butter. Cool before slicing.

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Why This Brioche Is Extra Soft

• Milk + eggs = tender crumb
• Butter added slowly = airy texture
• Sugar keeps it moist longer

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Tips for Perfect Brioche

• Dough will be soft—don’t add too much flour
• If sticky, lightly oil your hands instead of flouring
• For ultra-fluffy bread, let dough rise overnight in the fridge

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Variations

• Chocolate Brioche: Add chocolate chips after first rise
• Orange Brioche: Add 1 tbsp orange zest
• Brioche Rolls: Divide into 10–12 balls, bake 18–22 minutes