Ingredients
- 2/3 cup heavy cream (at room temperature)
- 1 cup + 1 tablespoon milk (at room temperature; whole, 1%, or 2% milk can be used)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (alternative: combine 1/2 cup cake flour with 3 1/2 cups bread flour for a lighter texture)
- 1 tablespoon active dry yeast (instant yeast can also be used)
- 1 1/2 teaspoons salt
- Egg wash: 1 egg beaten with 1 teaspoon water
- Simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water
Instructions
- Prepare the Mixer:
- Place the heavy cream, milk, and egg in the bowl of a stand mixer. Ensure they are all at room temperature to help the yeast activate.
- Add the sugar, followed by the flour, yeast, and salt. If using a combination of cake flour and bread flour, ensure they are well mixed before adding.
- Kneading the Dough:
- Attach the dough hook to your mixer and set it to a low speed (“stir” setting). Knead for about 15 minutes. The dough should be elastic and slightly sticky. If the dough sticks to the sides of the bowl, sprinkle in additional flour, one tablespoon at a time, until it begins to pull away cleanly but still sticks slightly to the bottom of the bowl.
- If kneading by hand, knead on a lightly floured surface for about 20-25 minutes.
- First Proof:
- Once kneaded, remove the bowl from the mixer. Cover the dough with a damp towel and set it in a warm, draft-free place, like a turned-off oven with the light on, or a microwave with a mug of hot water, to proof until doubled in size, about 1-2 hours.
- Prepare Baking Pans:
- While the dough is rising, prepare your baking pans. Grease two loaf pans or round cake pans with butter to prevent sticking.
- Shape the Dough:
- After the dough has doubled in size, knock it back down to release air bubbles by giving it a quick mix in the stand mixer for about 5 minutes, or by kneading it a few times by hand.
- Turn the dough out onto a floured surface and divide it in half. For loaves, shape each half into a rectangle and cut into three equal parts. Place these in the prepared loaf pans. For rolls, divide each half into 8 equal pieces and shape into balls or ropes for twisted rolls, and arrange in round pans.
- Second Proof:
- Cover the shaped dough with a clean kitchen towel and let it rise in a warm place until nearly doubled in size, about 1 hour.
- Baking:
- Preheat your oven to 350°F (175°C) with the rack in the center.
- Brush the top of the risen dough with egg wash to get a golden crust.
- Bake for 23-25 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
- Finishing Touches:
- Immediately after removing the bread from the oven, brush the tops with simple syrup. This will add a sweet sheen to the crust.
Serving Suggestions:
Serve your freshly baked milk brioche warm with butter, jam, or use it as the base for a decadent French toast. Enjoy the soft, tender crumb and the delicate, buttery flavor of homemade brioche!
With these expanded instructions, your milk brioche should turn out perfectly light, fluffy, and delicious. Enjoy your baking!
