The milk brioche is perfect for breakfast, either plain or filled with vanilla cream, jams and preserves or cocoa cream. It’s a very light dough with only 1 egg and very little butter, yet it stays soft for several days. It can also be enriched with raisins or dark chocolate chips.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 25 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

4 cups Manitoba flour
1 egg
3/4 cup milk
1/2 tsp dry yeast
1/3 cup sugar
3 1/2 tbsps butter (soft)
1 3/4 tsp salt
1 vanilla pod
2 tbsps sugar sprinkles
1 tbsp powdered sugar
1 egg (for brushing)

Tools

1 Mixer
1 Baking Pan

Steps

Dissolve the yeast in lukewarm milk (max 86°F) with sugar.
Let it rest for 10 minutes.
In the mixer bowl, add the flour and the mixture of milk, yeast, and sugar.
Start the machine and add the vanilla.
Let the dough work until it is smooth and homogeneous, about 10 minutes.
Once the dough is formed, add the beaten egg.
Once the egg is absorbed, add half of the butter.
Continue working and add the other half of the butter and the salt.
Once the dough is well-mixed, stop the machine.
Remove the dough from the mixer bowl and place it in a clean one.
Cover with plastic wrap and let it rest for 2 hours at room temperature. Transfer to the fridge for 12 hours.
After this time, take out the dough and let it sit at room temperature for 1 hour.
Move the dough onto a lightly floured work surface.
Give it a round of tight folds and let it rest for 15 minutes.
Divide into pieces of about 1 3/4 oz each.
Form balls and place them in a 9 1/2-inch pan lined with parchment paper.
Cover with plastic wrap.
Let rise until doubled in a warm place, about 2h 30m.
Preheat the oven to 356°F.
Brush the brioches with the beaten egg.
Decorate with sugar sprinkles.
Bake for about 20 minutes or until golden.
Remove from the oven and let cool.
Dust with powdered sugar before serving.