Super soft rolled milk brioche, to be baked empty and filled to your liking, great in both sweet and savory versions depending on the filling used, but you can also slightly vary the salt and sugar to better adjust the flavor, and for the savory version it is preferable to eliminate vanilla and lemon. These brioche are so soft that they can also be prepared in advance, the important thing is to store them well closed in a bag in a cool place to prevent them from drying out. I love baking, I make pizza at home every week, I often bake bread too, but I confess that when I manage to bake such soft brioche, the satisfaction is even greater. I want to share with you the same joy, allowing you to bake soft and delicious brioche like mine, here is my tried-and-tested recipe for soft milk brioche that I am sure will brighten your days and give you great satisfaction.
Other delicious yeast dough recipes like pan brioche
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Milk Brioche
- 1 1/4 cups Manitoba flour
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 1 egg
- 1 tsp fresh yeast
- 3 tbsp sugar (1 tbsp for the savory version)
- 2 tbsp butter
- 1/2 tsp salt
- 1 tsp vanilla extract (for the sweet version)
- zest of 1 organic lemon (optional for the savory version)
- as needed Milk for brushing
- as needed all-purpose flour for kneading
Tools
- 1 Bowl
- 1 Spoon
- 1 Worktop
- 1 Dough scraper
- 1 Baking tray
- 1 Parchment paper
- 1 Brush
Steps to Prepare Milk Brioche
In a large bowl, place the yeast with milk and mix with a spoon to dissolve the yeast. Add the sugar and mix again. Add the egg and mix again. Also, add the vanilla extract and grated lemon zest, ideally organic with edible peel.
Now add the flours, first the Manitoba flour and mix continuously with a spoon, or if you prefer by hand, or with a stand mixer. Add salt and mix, then add the all-purpose flour, better if little by little so you can work more easily with the spoon.
Finally, incorporate the butter, a little at a time, slightly softened, so it can be absorbed more easily. Work the dough well until it becomes smooth and elastic. In the end, use a little flour to work by hand and close the dough, leave to rise in the bowl for 4-8 hours, or even more depending on whether it is hot or cold, the colder it is, the more time is needed. If you double the dose, use a maximum of 2 tsp of yeast, the rising times are the same.
Rolled Milk Brioche
Deflate the risen dough, and working with a little flour, on a surface, stretch it out and fold it like a wallet as seen in the photo. Let it rest for at least 5-10 minutes and repeat.
To give even more softness to the brioche, after 10 minutes of rest, stretch the dough again and roll it into a sausage shape. Now we can proceed to make all our milk brioche.
Milk Brioche
Divide our rolled dough in half, and each half again in half, and so on, until you get 8 pieces, each weighing around 2.3-2.5 oz.
Working with floured hands and placing the pieces on a floured surface, work them all between your palms to obtain small smooth pieces. Let them rest for 5-10 minutes. If you want, you can also bake the brioche like this with the rounded shape, but I want to prepare them in an elongated shape.
Meanwhile, prepare a baking tray lined with parchment paper or a silicone mat. If you double the dose, use the oven tray to bake them all together.
Always working on a floured surface and with floured hands, work each piece to form a brioche. Stretch each ball of dough and then use a rolling pin and flour to roll out a thin strip and roll it up to form a rolled brioche.
Roll out to form a strip
Roll up
Rolled Brioche
Place the brioche on the tray leaving some space between them as they will double in volume. Let them rise for 1-2 hours in a protected corner, I leave them in the turned-off oven, or with the light on in winter.
Once the brioche have risen, brush with milk, if you want a shinier effect, brush with egg, or with egg and a little milk.
Bake in a preheated static oven at 350°F for about 15 minutes, be sure not to leave them longer, or they will dry out.
Milk Brioche
Once the brioche are cooled, outside the oven, they are stored in a closed place, either in a plastic bag or under a glass dome, in a cool and humid place, so they do not dry out and remain super soft for a long time, they last up to a week at my house. They can also be frozen.
