Milk Brioche: Best Fluffy Like Cloud and Super Soft

☁️ The Ultimate Cloud-Soft Brioche Recipe

If you’ve ever sunk your teeth into a slice of authentic brioche, you know the magic: buttery, tender, lightly sweet bread with a golden crust and an almost cloud-like crumb. This Milk Brioche recipe delivers just that—and you can make it at home, even if you’re not a professional baker.

With real milk, eggs, and butter, this enriched dough bakes into the softest, fluffiest loaf you’ll ever try. It’s versatile, freezable, and absolutely worth the wait.

💖 Why This is the Best Milk Brioche Recipe

• ✅ Super soft and fluffy like a cloud

• ✅ Beautiful golden crust with a shiny finish

• ✅ Sweet and buttery flavor—perfect on its own or toasted

• ✅ Great for French toast, sandwiches, or bread pudding

• ✅ Easy-to-follow steps for consistent success

🧾 Ingredients

Makes 1 large loaf or 12 buns

• 3½ cups bread flour (or all-purpose flour)

• ⅓ cup granulated sugar

• 1 tbsp active dry yeast

• ¾ cup warm milk (110°F)

• 2 large eggs (room temp)

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 tsp vanilla extract (optional)

For egg wash:

• 1 egg + 1 tbsp milk, beaten

👨‍🍳 Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, mix warm milk and sugar. Add the yeast and let sit for 5–10 minutes until it becomes foamy. This step ensures your yeast is alive and ready.

Step 2: Mix the Dough

In a stand mixer bowl (or large bowl), combine:

• Flour

• Salt

• Eggs

• Vanilla extract

• Yeast mixture

Mix on low with a dough hook for 2–3 minutes until a shaggy dough forms.

Step 3: Add Butter Slowly

Add the softened butter, 1 tablespoon at a time, allowing it to fully incorporate. This process takes time—knead for about 10 minutes until the dough is smooth, elastic, and slightly sticky.

🧈 Tip: Don’t rush this step. The butter is what gives brioche its luxurious texture.

Step 4: First Rise

Form the dough into a ball, place in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

Step 5: Chill the Dough (Optional but Recommended)

Place the risen dough in the fridge for at least 1 hour (or overnight). This makes it easier to shape and deepens the flavor.

Step 6: Shape the Brioche

Punch down the dough and divide it:

• For a loaf: Divide into 3 or 4 even balls and place in a loaf pan.

• For buns: Divide into 12 pieces and roll into balls. Place on a baking tray.

Cover and let them rise for another 45–60 minutes until doubled again.

Step 7: Egg Wash & Bake

Preheat oven to 350°F (175°C). Brush the top with egg wash.

• Bake loaf for 30–35 minutes

• Bake buns for 18–22 minutes

The bread should be golden brown, with an internal temp of 190°F.

🧈 Serving Suggestions

• Slather with butter and honey

• Make luxurious French toast

• Use for breakfast sandwiches

• Serve with coffee or tea

• Toast and spread with Nutella or jam

🧊 Storage & Freezing

• Room Temp: Store in an airtight container for up to 3 days

• Refrigerator: Up to 1 week (best lightly toasted after chilling)

• Freezer: Wrap slices or buns in foil and freeze for up to 2 months

📊 Nutrition Info (Per Slice – Approx.)

• Calories: 210

• Fat: 9g

• Carbs: 28g

• Sugar: 6g

• Protein: 5g

💡 Tips for Perfect Milk Brioche

• Use room temperature ingredients for best rise

• Chill dough overnight for more flavor

• Don’t skip the butter stage—add slowly for best texture

• Use bread flour for extra chew and structure

• Egg wash = that gorgeous shiny golden crust!

🧡 Final Thoughts

This Milk Brioche recipe is the gold standard of soft, rich bread. Once you try it, you’ll never go back to store-bought loaves. It’s the perfect balance of buttery, slightly sweet, and unbelievably fluffy.

Whether you’re baking for brunch, holidays, or meal prep, this recipe belongs in your collection. Simple to make, unforgettable to taste.