Milk Brioche Recipe:

Milk Brioche Recipe, Few things compare to witnessing a slice of brioche torn from its tender mother loaf. The bread’s inner threads are stringy and its flakiness is almost croissant-like, all without the need for lamination, hehe! with the mouthwatering taste of butter. It tastes amazing as is, but what if we added some brown butter flavour? and cooked it similar to milk bread?

Origins of the Recipe & Testing Notes:

I have always said that I will have a section of my website devoted to the brown butter brioche that is part of this chocolate chip cookie brioche recipe. This is a pretty great basic bread recipe that works well even without the cookie dough.

But of course, I had to experiment, which is why this brown butter brioche recipe is a little different from the cookie brioche swirl recipe. That recipe makes a really good base for cookie dough, but I wanted this to taste more like a traditional brioche, with a crumbly crumb and a crumbly shell. And lots of brown butter, of course.

To produce two tall brioche loaves, this recipe increases the proportions of most of the ingredients and calls for twice as much butter. Adding more butter not only softens the crumb and enriches the bread, but it also intensifies the flavour of the “brown butter” and brings the bread closer to its signature “croissant” flavour.

Ingredients for the Recipe:

• Any unsalted butter will work, but using European-style butter with at least 83% butterfat will improve the brioche’s flavor.
• All-purpose flour: this flour has a protein concentration of roughly 10–11%.
• The brioche won’t be as soft if you use bread flour.
• Water: water from the tap. The tangzhong’s temperature isn’t as important as the water poured to the yeast; the water should just be warm to the touch because too much heat will destroy the yeast.
• Although it’s optional, using milk powder improves the flavor and texture of the brioche.
• Although I was able to complete the recipe without it, I still thought the version with it was better. Another good option is buttermilk powder.

• Yeast: You can use rapid rise, but I prefer to use active dry yeast (I freeze the jars to maintain freshness).
• Sugar: finely granulated sugar, although brown sugar worked just as well in this recipe as well.
• Fine sea salt is used. If using table salt, cut the quantity in half.
• Use premium vanilla bean extract or paste when using vanilla. Slicing open the bean, scraping it, then adding the parts and the pod to the butter as it browns is a great method to make sure you’re getting the most out of it if you’re using it.

Technique:

• Put the butter in a medium-sized pot and cook it over medium heat to brown it. Cook, stirring, until the butter melts and starts to separate; you’ll hear it sputter and see minute bits that resemble panko at the bottom of the pan. Stirring often, cook the mixture until all of the bottom pieces are a toasty brown. Move as soon as possible to a heat-resistant bowl.
• When working with the dough, the butter should be soft and solid or creamy. You’ll need to cool it for around 30 minutes for it to get that texture.
• Place the flour and water in a small pot and bring to a medium temperature to make the roux. Cook for 5 to 7 minutes, stirring frequently, or until mixture thickens into a paste. Set aside to cool.
• To prepare the dough, add a quarter cup of water to the bowl of your stand mixer and then sprinkle the yeast on top. Add a small amount of sugar to the yeast’s surface. Give it a few minutes to work after stirring; if the yeast does not bubble, it has most likely gone bad.
• Over the yeast, spread the eggs, roux, sugar, vanilla, milk powder, and salt. Try to place the eggs on one side of the bowl and the roux on the other if the roux is hot to prevent the eggs from touching it.
• Position the dough hook and begin kneading. As the dough starts to come together around the hook, add the butter gently, a tablespoon or so at a time.
• Work the dough until it comes together around the hook again; this could take up to 20 minutes if you are using the entire dough in the machine.
• The dough will look soupy and separate when it kneads, but it will gradually become glossy and almost clear in the bowl, especially around the hook (see photos & video for reference). Turn off your mixer if it is overheating, give it a five to ten minute break, and then start kneading again.
• After putting the dough into a large oiled bowl, toss it around to coat the bowl with oil.
• The mixture should rise at room temperature for about two hours after the plastic wrap is wrapped around it (a warm kitchen may accelerate this time).
• Grease two loaf pans or lightly mist them with oil to get them ready.
• On a board dusted with flour, divide the dough in half; each half will yield one loaf.

• To form loaves, divide the dough into eighths or thirds and braid each portion.
• Each dough portion should be rolled out into a long oval form before being rolled up like a cinnamon roll. Place eight layers of the rolled dough into the loaf pan, and then repeat with the remaining dough.
• Let the two loaves rise for forty-five to sixty minutes, or until the dough gives slightly when squeezed, instead of bouncing back immediately.
• Beat the egg yolk and heavy cream together while the oven preheats to 350 degrees. Brush the tops of the dough with the oil.
• Bake for about 45 minutes, or until a thermometer inserted in the centre comes out clean at 190 degrees Fahrenheit.
• If they are overbrowning, check them after 30 minutes and tent them with foil (I generally tent mine after 25 minutes). Let the pan cool slightly before transferring to a cooling rack.