How Much Milk Is in Brioche? A Baker's Guide

November 8, 2025 •

3 min read

Many brioche recipes use milk, but some traditional versions use only eggs for hydration. The amount of milk in brioche is not standard and varies widely depending on the desired texture and richness of the final bread.

Quick Summary

The quantity of milk in brioche depends on the recipe, with some using no milk and others incorporating a moderate amount alongside eggs for a tender crumb. Milk substitutes like soy or oat milk can also be used effectively.

Key Points

Milk content varies: Some traditional brioche recipes use no milk, relying solely on eggs for hydration, while modern recipes often include it.
Affects crumb texture: Milk's fat and protein inhibit gluten formation, resulting in a softer, more tender, and fluffy crumb compared to an egg-only brioche.
Enhances browning: The lactose sugar in milk caramelizes during baking, which contributes to a deeper golden-brown crust.
Allows for substitutions: Dairy-free alternatives like soy, oat, or nut milk can be used, with soy milk often being the closest in protein and fat content.
Requires chilling: Regardless of the milk content, many brioche recipes benefit from an overnight chill to make the dough easier to handle and develop flavor.
Milk improves shelf life: The fat content in milk helps to delay staling, keeping the bread softer for a longer period.

The question of how much milk is in brioche has no single answer because recipes differ significantly. While brioche is famously enriched with eggs and butter, milk is a common addition in many modern and adapted versions, contributing to a softer texture and better browning. A baker's understanding of this ingredient's role is key to controlling the final outcome, from the crust's color to the crumb's tenderness. Exploring the variations shows that while milk is not always required, it offers distinct advantages when used deliberately.

The Varying Role of Milk in Brioche Recipes

Historically, the richness in brioche came from a high ratio of eggs and butter, with eggs providing most, if not all, of the hydration. Some classic French recipes, such as those by master baker Richard Bertinet, deliberately omit milk entirely, relying on eggs alone. This approach results in a brioche with a very specific, rich, and dense texture. However, the baking landscape has evolved, and many contemporary recipes include milk to achieve a more tender and moist crumb.

Traditional French Brioche

In the purest form of brioche, butter and eggs are the dominant enriching agents. The high fat content from butter and the emulsifying properties of egg yolks create a dough that is extremely soft and pliable, yet challenging to handle. For instance, one recipe cited an average hydration from 34% eggs and 28% milk, but also noted versions with 60% eggs and 0% milk. These variations highlight that eggs can serve as the sole liquid component for hydration, resulting in a distinct, rich crumb.

Modern Adaptations and the Milk-Enriched Brioche

In contrast to traditional methods, many popular recipes explicitly call for milk. This is often done to achieve a softer, fluffier texture that many home bakers prefer for items like burger buns or breakfast rolls. A typical recipe might use around 100-125ml of whole milk for every 450-500g of strong flour. The inclusion of milk adds moisture and introduces lactose, a type of sugar that caramelizes during baking to produce a darker, more beautiful golden-brown crust. The additional fat in whole milk also helps delay staling, contributing to a brioche that stays fresh for longer.

How to Substitute Milk in Brioche

For those with dietary restrictions or simply looking to experiment, milk can be successfully substituted. For vegan brioche, plant-based milks such as soy milk or oat milk are common choices. Soy milk is often favored for its higher protein content, which can closely mimic dairy milk's effect on the dough. When using these substitutes, it is important to choose unsweetened, unflavored varieties to avoid unwanted flavors. In recipes calling for smaller amounts of milk, water can be used as a direct replacement, sometimes with a little extra fat to compensate for the richness.

Comparison of Brioche with and Without Milk


Characteristic	Brioche with Milk	Brioche without Milk (Egg-Only)
Crumb Texture	Very soft, tender, and fluffy due to the milk's proteins and fat.	Often richer and more cake-like, with a tighter, finer texture.
Crust Color	Tends to brown more deeply and quickly due to the lactose in the milk.	Develops a golden color primarily from the egg wash and butter, but may be slightly paler.
Flavor Profile	Subtly sweeter and milder in flavor, with a creamy, buttery finish.	Intense, deep flavor from the concentrated butter and eggs.
Handling of Dough	Easier to handle for shaping into rolls or buns due to the milk's hydration.	Can be a very soft and sticky dough that requires chilling to manage properly.
Shelf Life	Milk fat helps prolong freshness, keeping the brioche soft for longer.	Stales a little quicker than milk-enriched versions, but is still very rich.

Conclusion: Choosing the Right Brioche Recipe

Ultimately, the choice of whether to include milk in your brioche recipe depends on the desired final result. If a light, tender, and fluffy crumb with a deep golden crust is the goal, incorporating milk is a reliable method, as is common in many modern recipes. For those seeking the densest, most intensely rich brioche with a fine, classic crumb, a traditional, high-egg recipe is the way to go. No matter the preference, both versions produce a delicious enriched bread, and experimenting with the ratio of milk, eggs, and butter is a rewarding journey for any baker. It is this versatility that makes brioche such a beloved and endlessly adaptable pastry.

Frequently Asked Questions

No, milk is not a required ingredient. Some classic brioche recipes, especially from French master bakers, use only eggs and butter for enrichment.

Recipes vary greatly, but a common ratio is around 100-125ml of whole milk for every 450-500g of strong flour. The amount can be adjusted based on the desired final texture.

Milk contributes to a softer, more tender, and fluffier crumb. The fat in milk inhibits gluten development, resulting in a bread with a less chewy texture.

Yes, you can substitute milk with non-dairy options like unsweetened soy milk, oat milk, or nut milk. Soy milk is often a preferred substitute for its similar protein content.

Milk contains lactose, a sugar that caramelizes readily when baked. This results in a darker, more golden-brown crust compared to brioche made without milk.

Yes, powdered milk can be used and is known to make brioche extra soft and fluffy. It also helps retain moisture and extends the bread's shelf life.

Using water will hydrate the dough but will not provide the same richness and tenderness. To compensate, you may need to add a little extra butter, especially if a recipe calls for a larger quantity of milk.

An egg-only brioche is typically richer, denser, and more cake-like in texture, with a more pronounced flavor from the high egg and butter content. A milk-enriched brioche is generally fluffier and softer.