MILK BRIOCHE ROLLS

MILK BRIOCHE ROLLS
This Asian milk bread recipe is a triumph. I’m not exaggerating when I tell you that we searched, tried and failed for months to find a perfect recipe for soft, buttery and fluffy milk bread. Until we finally made it!

This recipe was originally published on January 17, 2015 and has been a hit ever since. We have recently added clearer photos, an FAQ section and clearer instructions.The recipe remains the same. Enjoy!

This brioche bread is ultra soft, rich and buttery! Not only is it delicious to eat, but it’s also easy to prepare! Perfect for sandwiches, French toast and eating alone.Now you can make brioche hamburger buns or brioche cinnamon rolls too!

Learn how to bake authentic brioche bread with this step-by-step recipe!
A few weeks ago I was able to live one of the dreams of my life! Of course it’s only a small part of my dream, but it was still a great and fun experience! A short pastry course at Le Cordon Bleu was everything I dreamed of and more!

INGREDIENTS

• 2/3 cup cream (at room temperature)
• 1 cup milk (plus 1 tablespoon, at room temperature; you can use whole milk, 1% or 2%)
• 1 large egg (at room temperature)
• 1/3 cup sugar
• 4 cups all-purpose flour (you can also use 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
• Whisked egg (beat 1 egg with 1 teaspoon water)
• Syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)

INSTRUCTIONS

In Place in the bowl of a stand mixer fitted with a dough hook and combine the ingredients in the Add in the following order: cream, milk, egg, sugar, cake flour, bread flour, yeast and salt. Turn on the mixer to “stir” and knead for 15 minutes. Stop the mixer occasionally to stir the dough together. If the dough sticks to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until it pulls away from the sides (it should stick to the bottom of the bowl, but not the sides). If kneading by hand, increase the kneading time to 5 to 10 minutes.

Then cover the dough with a damp cloth and place in a warm place until the dough has doubled in volume (1-2 hours).We let our dough rise in the closed microwave with a cup of freshly boiled water next to it.

In the meantime, grease two baking dishes on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or one loaf pan and one round pan.

When the dough has doubled in volume, we put it back in the mixer and mix for another 5 minutes to remove air bubbles. Place the dough on a lightly floured surface and divide in half.To make loaves, shape each dough half into a rough rectangular shape, cut crosswise into three roughly equal pieces, and place in the loaf pan. Alternatively, you can cut each half of dough into 8 pieces, roll them into balls (or ropes that you can twist into buns) and place in a round shape. You can also bake 2 loaves, 16 rolls or 1 loaf and 8 rolls. Once the dough is formed, let it rest, covered, for another hour.

Place a rack in the middle of the oven and preheat to 175°C.Brush the finished dough with beaten egg. Bake for 23-25 ​​minutes or until golden brown. Remove from the oven and brush the warm bread with sugar water to add brightness and sweetness.

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