MILK BRIOCHE ROLLS

MILK BRIOCHE ROLLS

This Asian milk bread recipe is a true accomplishment. Over the past few months, we tirelessly searched, tested, and faced repeated failures in our quest to perfect a soft, buttery, and fluffy milk bread recipe. Finally, we succeeded!

Originally shared on January 17, 2015, this recipe has been a consistent hit. We have recently enhanced it with clearer photos, an FAQ section, and more precise instructions, while the core recipe remains unchanged. Enjoy the delightful softness, richness, and buttery goodness of this brioche bread, not only delectable on its own but also perfect for sandwiches, French toast, and more. Explore variations like Brioche Burger Buns or Brioche Cinnamon Rolls!

Learn the art of crafting authentic brioche bread with our detailed step-by-step recipe!

A few weeks ago, I had the opportunity to fulfill one of my lifelong dreams—a small part of it, but an amazing and enjoyable experience nonetheless! Participating in a Viennoiseries short course at Le Cordon Bleu was everything I had hoped for and more.

INGREDIENTS

2/3 cup heavy cream (at room temperature)

1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk can be used)

1 large egg (at room temperature)

1/3 cup sugar

4 cups all-purpose flour (or 1/2 cup cake flour combined with 3 1/2 cups bread flour)

1 tablespoon active dry yeast (or instant yeast)

1 1/2 teaspoons salt

Egg wash (1 beaten egg with 1 teaspoon water)

Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)

INSTRUCTIONS