ROLLS OF MILK BRIOCHE
This recipe for Asian milk bread works great. I’m not exaggerating when I say that we’ve been looking for a perfect recipe for soft, buttery, fluffy milk bread for months. Until the day we finally did it!
This recipe has been a hit since it was first posted on January 17, 2015. We’ve recently added more clear photos, a frequently asked questions (FAQ) page, and better instructions. The recipe hasn’t changed. Have fun!
Brioche bread like this is very soft, rich, and buttery! It’s not only tasty, but also simple to make! It’s great on its own or in sandwiches or French toast. You can now also make Brioche Cinnamon Rolls and Brioche Burger Buns.
This step-by-step recipe will teach you how to make real brioche bread!
I finally got to live out one of my lifelong dreams a few weeks ago! But even though it’s only a small part of my dream, it was still a great time! I loved my short course in Viennoiseries at Le Cordon Bleu. It was even better than I thought it would be.
WHAT’S IN IT
1 and a third cups of heavy cream
1 cup of milk plus 1 tablespoon, at room temperature; you can use whole milk, milk that has been diluted, or milk that has been 2%.
1 large egg (already cooked)
1/3 cup of sugar
4 cups of all-purpose flour (or 1/2 cup cake flour mixed with 3 1/2 cups bread flour).
₢1 tablespoon lively yeast (or quick yeast)
1/2 teaspoon of salt
▢Egg wash: beat one egg with one teaspoon of water.
Simple syrup: 1 tablespoon of sugar mixed with 1 tablespoon of hot water
HOW TO DO IT
Heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt should be added in this order to the bowl of a stand mixer with a dough hook attachment. Set the mixer to “stir,” and knead the dough for 15 minutes, stopping the mixer every so often to push the dough together. If the dough is sticking to the bowl walls, add a little more flour, one tablespoon at a time, until it comes off the walls. The dough should stick to the bottom of the bowl, but not the walls. You should knead the dough for 5 to 10 minutes longer if you do it by hand.
Next, put the dough in a warm place and cover it with a damp towel. Let it rise for one to two hours, or until it has doubled in size. Our dough rises in a microwave that is closed off and has a mug of just-boiled water next to it.
While that is going on, butter both sides of two baking dishes. You can use one loaf pan and one round pan, or two 6” loaf pans and two 9” round pans.
Put the dough back into the mixer and stir it for another 5 minutes to get rid of any air bubbles. Spread some flour on a clean surface and cut the dough in half. For loaves, make each half of dough into a rough rectangle, then cut it in half across the middle to get three rough equal pieces. Place these pieces in the loaf pan. You could also divide the dough in half and cut each half into eight equal pieces. Then, roll each piece into a ball or a rope that you can twist into a bun, and place it in a round pan. You can also make one loaf and eight rolls, or two loaves and sixteen rolls. After you shape the dough, cover it and let it rise for another hour.
Set a rack in the middle of the oven and heat it up to 350° F/175°C. Use egg wash to cover the risen dough. Put it in the oven for 23 to 25 minutes, or until it turns golden brown. Take the bread out of the oven and brush it with sugar water while it is still warm. This will make it shine and taste sweet.
