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MILK BRIOCHE – Best Fluffy like cloud and super soft


Fluffy chocolate chips brioche


200ml (⅞ cup) heat milk;

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;

50g (½ cup) chocolate chips.


Whisk heat milk with dry yeast, honey, and sugar.

Add all-purpose flour and salt into the liquids, combine till the dough is finished.

Knead butter into the dough and set it apart for half-hour.

Knead chocolate chips into the dough.

Fold the dough as proven on the video 2 instances with quarter-hour intervals. Put aside for 1 hour.

Lower the dough into 6 items, roll each out, then roll right into a cigar. Place into the baking pan.

Set the bread apart for 1 hour or till it doubles in measurement.

Brush with egg wash earlier than baking at 180C/350F for 20-22 minutes.