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MILK BRIOCHE – Best Fluffy like 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 of salt
+To wash the eggs:
°1 egg
°1 tablespoon of milk

*Preparation steps:


Step 1:

Start by heating the milk to around 43°C. In a large bowl, mix the hot milk with the sugar, then add the yeast. Leave it for 5 minutes until it becomes frothy.

2nd step:

Then add the softened 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 to medium speed for 5-7 minutes until the dough is smooth and elastic.

Step 3:

Place the dough in an oiled bowl and cover it 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 it into balls and arrange it on a greased baking sheet.

Step Five:

Cover the dough balls again with the tea towel and let them rise for another hour, until they puff up and fill the mold.

Step 6:

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

Step 7:

Bake the milk brioche in the preheated oven for 20-25 minutes until golden brown. Once baked, remove the brioche from the oven and let it cool on a wire rack.

You are now ready to dive into the soft, cloudy texture of your homemade milk brioche. Enjoy it hot, perhaps with a dollop of butter or a dollop of your favorite jam. Happy baking!

Recipe Notes:

Milk temperature is crucial. Too hot can kill yeast. Too cold and the yeast will not activate. Aim for 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!

The 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 its delicate texture, reheat it slightly before serving.

Enjoy !


 

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