Ingredients
Here’s everything you need to create this soft milk brioche:
200ml (⅞ cup) warm milk (not hot)
7g (1 ½ tsp) dry yeast
20g (4 ¾ tsp) sugar
6g (1 tsp) salt
20g (1 tbsp) honey
400g (3 cups) all-purpose flour
30g (2 tbsp) soft butter (room temperature)
50g (½ cup) chocolate chips
1 egg (for egg wash, optional)
Each ingredient plays a crucial role in texture and flavor.
Step-by-Step Instructions
1. Activate the Yeast
In a large mixing bowl, whisk together:
Warm milk
Dry yeast
Sugar
Honey
Make sure the milk is warm but not hot. If it’s too hot, it will kill the yeast.
Let this mixture sit for 5–10 minutes until it becomes foamy. This foam tells you the yeast is alive and active.
If it doesn’t foam, your yeast may be expired or the milk was too hot or too cold.
2. Form the Dough
Add:
400g all-purpose flour
6g salt
Mix until a shaggy dough forms. You can use:
A wooden spoon
Your hands
A stand mixer with a dough hook
At this stage, the dough may feel slightly sticky. That’s normal.
3. Knead in the Butter
Add the soft butter to the dough.
Knead for 5–8 minutes until smooth and elastic.
This step is essential. The butter must be fully incorporated for a silky texture.
If kneading by hand:
Stretch the dough forward.
Fold it back over itself.
Rotate and repeat.
If using a mixer:
Knead on medium speed until the dough pulls away from the sides.
When ready, the dough should feel soft but not overly sticky.
4. Rest the Dough
Cover the bowl with:
A clean kitchen towel
Plastic wrap
Let the dough rest for 30 minutes at room temperature.
This rest period allows the gluten to relax, making the dough easier to shape and fold later.
5. Add Chocolate Chips
After resting, gently knead in the chocolate chips.
Distribute them evenly throughout the dough. Try not to overwork the dough during this step.
The chocolate chips will create pockets of sweetness in every bite.
6. Fold the Dough Twice
This technique improves texture and airiness.
Every 15 minutes, perform a fold:
Gently stretch one side of the dough.
Fold it over the center.
Rotate and repeat on all four sides.
Do this twice, 15 minutes apart.
Folding strengthens the dough without heavy kneading, helping create that cloud-like structure.
7. First Rise
Cover the dough again and let it rise for 1 hour or until doubled in size.
Place it in a warm area away from drafts.
During this rise, yeast produces gas that creates the airy interior.
8. Shape the Rolls
Divide the dough into 6 equal pieces.
For each piece:
Flatten into an oval shape.
Roll tightly like a cigar.
Pinch the seam closed.
Tight rolling ensures a smooth outer surface and good oven spring.
9. Second Rise
Place the shaped rolls in a greased or parchment-lined baking pan.
Cover and let rise for 1 hour until doubled in size.
This second rise ensures the brioche becomes ultra soft and fluffy after baking.
10. Preheat the Oven
Preheat to 180°C (350°F).
Proper preheating is critical for even baking and golden crust formation.
11. Egg Wash (Optional)
Beat 1 egg and gently brush the tops of the rolls.
This gives them:
A shiny finish
A rich golden color
Bakery-style appearance
If you prefer a matte finish, skip this step.
