Milk Brioche – Fluffy, Cloud-Like, and Super Soft

In a bowl, mix warm milk, dry yeast, and brown sugar.
Let it sit for 5–10 minutes, or until foamy.
2. Prepare the Dough:
In a large bowl, whisk together eggs, oil, vinegar, and salt.
Gradually add flour, mixing until a dough forms.
Knead for 5–7 minutes (or use a stand mixer) until the dough is smooth and elastic.
Incorporate the softened butter, kneading until fully absorbed.
3. First Rise:
Cover the dough and let it rest in a warm place for 1–2 hours, or until doubled in size.
4. Shape the Brioche:
Punch down the dough and divide it into equal portions.
Shape into balls or braids and place on a baking sheet or in a loaf pan.
5. Second Rise:
Cover and let rise again for 30–45 minutes.
6. Egg Wash & Baking:
Preheat oven to 180°C (350°F).
Brush the brioche with the egg yolk + milk mixture.
Sprinkle with sesame seeds.
Bake for 20–25 minutes, or until golden brown and fluffy.
Serving & Storage Tips: