Fructose Free Bread Machine Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you want to slice it thick and eat it straight off the cooling rack. The ingredient list is refreshingly straightforward — milk, eggs, butter, flour, sugar, salt, and yeast — with no fruit-derived syrups, honey, or high-fructose additions that can make store-bought enriched breads a minefield for anyone managing fructose intake. The small amount of granulated sugar here serves primarily as yeast food and contributes to that gorgeous chestnut crust, keeping the overall load well in check. Your bread machine does the heavy lifting on the notoriously tricky butter-incorporation step, so you get that signature silky, supple dough without the arm workout. Three dough balls nestled into a loaf pan create a beautiful pull-apart crown once baked, and the egg wash gives it a bakery-worthy shine. Let it cool the full thirty minutes before slicing — the crumb genuinely needs that time to set, and the patience is absolutely worth it.
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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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