Transform your breakfast game with this delectable MILK BRIOCHE recipe!

Ingredients:

• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 3 large eggs, beaten
• 1/2 cup unsalted butter, softened

Instructions:

1. Warm the milk in a saucepan until it reaches 110°F. Stir in the sugar and yeast. Let it sit for 10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and beaten eggs. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes. Gradually add the softened butter and continue kneading until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let it rise for 1.5 hours until doubled in size.
5. Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let it rise for another 45 minutes.
6. Preheat the oven to 350°F. Bake the brioche for 30-35 minutes until golden brown. Let it cool before slicing.

Nutrition Information:

Calories per serving: 280

Protein: 7g

Carbohydrates: 32g

Fat: 14g

Fiber: 1g

Popular questions:

• Question: Can I use instant yeast instead of active dry yeast?

Answer: Yes, you can substitute instant yeast for active dry yeast. Use 25% less instant yeast, as it is more potent.

• Question: Can I use whole wheat flour instead of all-purpose flour?

Answer: Yes, you can use whole wheat flour, but the texture and flavor may be slightly different.

• Question: Can I make this brioche ahead of time and freeze it?

Answer: Yes, you can freeze the brioche once it has cooled completely. Thaw it at room temperature before serving.

Helpful tips:

• For a sweeter brioche, add a bit more sugar to the dough.
• Brush the top of the brioche with an egg wash before baking for a shiny finish.

Expert Secrets:

• Allow the dough to rise in a warm, draft-free place for the best results.
• Cover the brioche with a damp towel during rising to prevent it from drying out.