Milk brioche

Did I tell you I hold a pastry certificate since June? I learned so much, and I want to share it with you! So here is a milk brioche recipe, rolled out like a pie and sprinkled with sugar and butter that gives it a twist. It’s quite hearty but it is so good! And it contains twice less butter than classic brioche recipe, and it is softer. You will die for it!

Taste it 10 to 15 minutes just after baking, it is the best way to enjoy this delicious milk brioche. You will see that the amazing scent coming out from the oven is so hard to resist to…


Makes 4 round milk brioches of 5 inches diameter

  • 2 cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp active dry yeast
  • 1/4 cup and 2 tbsp milk
  • 1 egg
  • 1/4 cup and 1 tbsp butter



  • 1/4 cup butter
  • 1/2 tbsp sugar per brioche
  • 1 beaten egg (egg wash)

Music: Mercure by Humbolt.

Put the flour in a pile on a work surface and make a well with your fingers, with a smaller one in the center to put the sugar and salt so that they don’t touch the yeast. Sugar and salt deactivate the yeast if directly in contact.

Pour the milk and egg between the big and small wells. Sprinkle the yeast over the milk and mix with your fingers. Then combine all the ingredients starting from the center.

Knead the dough for about 15 minutes, until cohesive and it starts getting smooth and elastic.

Add the butter cut into small pieces, one by one, kneading the dough on the work surface. When the butter is absorbed, the dough is nicely smooth and elastic, and not sticky anymore.

Roll into a ball and wrap loosely with plastic wrap, and let rest for 30 minutes.

Unwrap and flatten out with the heel of your hand to release the carbon dioxide formed. Fold the dough 4 times, on all sides into the center. Roll into a tight ball, wrap and let rest for another 30 minutes.

Unwrap and divide into 4 equal pieces. Flatten out and roll into 4 tight balls. Cover with plastic wrap and let rest for 20 minutes.

Tighten the balls rolling them with your hands. Roll out with a rolling pin until you get 5 inches diameter disks.

Put on a baking tray covered with baking parchment or a non-stick sheet pan.

Brush with egg wash and let rise for an hour at room temperature or in the oven (off) with a pan of boiling water is even better. Brioche loves Turkish bath to rise!!

Preheat the oven to 360°F.

Brush again with egg wash. Put your fingers into some flour and dig small holes on each brioche. Put small cubes of butter in the holes and sprinkle with sugar.

Bake for 10 to 15 minutes.

Obviously, this dough can be used for baking so many other delicious recipes such as milk rolls, Nanterre brioche, etc. Be creative!

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