The milk brioche is perfect for breakfast, either plain or filled with vanilla cream, jams and preserves or cocoa cream. It is 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: Affordable
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 cups Manitoba flour
- 1 egg
- 7 oz milk
- 2 tsp dry yeast
- 2/3 cup sugar
- 3 1/2 tbsp butter (softened)
- 2 tsp salt
- 1 vanilla bean
- 2 tbsp sugar sprinkles
- 1 tbsp powdered sugar
- 1 egg (for glazing)
Tools
- 1 Mixer
- 1 Pan
Steps
Dissolve the yeast in lukewarm milk (max 86°F) with the sugar.
Let it rest for 10 minutes.
In the mixer bowl, add the flour and the milk, yeast, and sugar mixture.
Start the machine and add the vanilla.
Let the dough work until it’s 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 rest of the butter and the salt.
Once the dough is well incorporated, stop the machine.
Remove the dough from the mixer bowl and put 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 to a lightly floured work surface.
Give a round of tight folds and let it rest for 15 minutes.
Cut into pieces of 50 g.
Form balls and place them in a 24 cm diameter 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 in static mode.
Brush the brioches with the beaten egg.
Garnish with sugar sprinkles.
Bake for about 20 minutes or until golden brown.
Remove from oven and let cool.
Dust with powdered sugar before serving.
Tips
They keep for 2-3 days in a sealed food bag, and will be as soft as freshly baked.
They keep for 2-3 days in a sealed food bag, and will be as soft as freshly baked.
They keep for 2-3 days in a sealed food bag, and will be as soft as freshly baked.
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