Milk Brioche Recipe:

Milk Brioche Recipe, There aren’t many things that compare to seeing a piece of brioche ripped from its soft mother loaf. The flakiness that is nearly croissant-like and the stringiness of the bread’s inner threads—all without the need for lamination, hehe! with the delicious buttery taste. It tastes fantastic just the way it is, but what if we browned the butter? and prepared it like milk bread?

Origins of the Recipe & Testing Notes:

I’ve always promised to dedicate a section of my website to the brown butter brioche included in this recipe for chocolate chip cookie brioche. Even without the cookie dough, this is a really fantastic basic bread recipe that can stand alone.

Naturally, though, I couldn’t help experimenting, thus this brown butter brioche recipe differs slightly from the cookie brioche swirl recipe. Although that recipe provides a sturdy base for cookie dough, my intention was for this to resemble a classic brioche, complete with a delicate crumb and a delicate crust. Not to mention, a ton of brown butter.

This recipe calls for twice as much butter in addition to raising the quantities of most of the ingredients to make two tall brioche loaves. In addition to enriching the bread and giving it a softer crumb, adding additional butter not only gets the bread closer to its characteristic “croissant” flavor, but it also gives it a stronger “brown butter” flavor.

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:

• To brown the butter, place it in a medium-sized saucepan and place it over a medium heat. Cook and stir until the butter melts and begins to separate (you’ll see little bits that like panko at the bottom of the pan and hear it splutter). Cook the mixture, stirring often, until all of the bottom parts are a toasty brown. Quickly transfer to a bowl that can withstand heat.
• The butter ought to be creamy or in a soft, solid state before you start preparing the dough. For it to reach that texture, chill it for roughly half an hour.
• To make the roux, put the flour and water in a small pot and cook it to a medium temperature. Cook, whisking and stirring, for 5 to 7 minutes, or until mixture thickens into a paste. Put aside to cool.
• To make the dough, fill the bowl of your stand mixer with a quarter cup of water, then sprinkle the yeast on top. Sprinkle a little sugar on top of the yeast. After stirring, let it a few minutes to work (if the yeast does not bubble, it has probably expired).
• Place the eggs, roux, milk powder, vanilla, sugar, and salt over the yeast. If the roux is hot, try to keep the eggs away from it by placing the eggs in one side of the bowl and the roux in the other.
• Put the dough hook in place and start kneading. Add the butter gradually, a tablespoon or so at a time, once the dough begins to gather together around the hook.
• Knead the dough until it comes together around the hook once more; if you have all of the dough in the machine, this could take up to 20 minutes.
• When the dough kneads, it will initially appear soupy and separate but eventually become glossy and nearly clear the bowl, primarily around the hook (see photographs & video for reference). If your mixer is overheated, switch it off, let it rest for five to ten minutes, and then resume kneading.
• Place the dough into a large bowl that has been oiled, then toss the dough around to cover the bowl in oil.
• Wrap the plastic wrap around the mixture and let it rise at room temperature for approximately two hours, or longer if the kitchen is cold; a warm kitchen may do it faster).
• Prepare two loaf pans by coating them with butter or lightly spraying them with oil.
• Split the dough in half on a floured board; each half will make one loaf.

• You can split the dough into eighths or into thirds and braid each one to make a loaf.
• Roll out each piece of dough into a long oval shape, and then roll it up like a cinnamon roll. Line the loaf pan with eight layers of the rolled dough, then repeat with the remaining dough.
• Allow the two loaves to rise for 45 to 60 minutes, or until when squeezed, the dough leaves a little indentation rather than instantly springing back.
• As the oven preheats to 350 degrees Fahrenheit, mix the heavy cream and egg yolk together. Cover the dough’s tops with a brush.
• Bake the loaves for approximately 45 minutes, or until a thermometer inserted into the center reads 190 F.
• After 30 minutes, check them and tent them with foil if they are overbrowning (I usually tent mine after 25 minutes). Transfer to a cooling rack after allowing the pan to cool down a little.