Cinnamon Free Bread Machine Brioche
Rich, buttery, and impossibly tender, this brioche is the kind of bread that makes you feel like a serious baker the moment it comes out of the oven. The crumb is soft and pillowy with a deep chestnut crust that practically glows from the egg wash — it's genuinely stunning for something made with a bread machine doing most of the heavy lifting. For anyone avoiding cinnamon, brioche is a natural win since the flavor comes entirely from good butter, eggs, and a touch of sugar rather than any warming spices. No swaps or substitutions needed here — the ingredient list is clean and straightforward from the start. The technique of adding softened butter gradually during the knead cycle is the real secret, coaxing the dough into that signature silky, supple texture that makes brioche so special. It takes a little patience through the proofing stages, but the hands-on time is minimal and the results are absolutely worth it. Slice it thick for breakfast, use it for the most luxurious French toast of your life, or just eat it warm with a little extra butter — no one will judge you.
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Learn more →Ingredients
12 servings
For the dough
- ¼ cup whole milk, warmed to 95–100°f (35–38°c)
- 3 large eggs, room temperature
- ¼ cup granulated sugar
- 1 tsp fine sea salt
- 3 cups bread flour
- 2 ¼ tsp active dry yeast (1 standard packet)
- 10 tbsp unsalted butter, cut into ½-inch cubes, softened
For the egg wash
- 1 egg yolk
- 1 tbsp whole milk
Instructions
- 1
Add the ingredients to the bread machine pan in the order your machine's manual specifies (typically liquids first, then dry ingredients, with yeast last and kept away from the salt). Add the warmed milk, then the 3 eggs, sugar, and salt. Add the bread flour on top, then make a small well in the center of the flour and add the yeast.
- 2
Select the Dough cycle on your bread machine and start it. Once the machine has been kneading for about 5 minutes and a shaggy dough has formed, begin adding the softened butter cubes a few at a time through the lid opening, waiting about 30 seconds between additions. The dough will look rough and greasy at first — continue until all the butter is incorporated and the dough is smooth, supple, and pulls away cleanly from the sides of the pan, about 10–12 minutes into the knead cycle.
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