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MILK BRIOCHE – Best Fluffy like cloud and super soft


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200ml (⅞ cup) warm 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 warm milk with dry yeast, honey, and sugar.

Add all-purpose flour and salt into the liquids, mix until the dough is done.

Knead butter into the dough and set it aside for 30 minutes.

Knead chocolate chips into the dough.

Fold the dough as shown on the video 2 times with 15 minutes intervals. Set aside for 1 hour.

Cut the dough into 6 pieces, roll each one out, then roll into a cigar. Place into the baking pan.

Set the bread aside for 1 hour or until it doubles in size.

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

Enjoy !




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