Gelatin Free Bread Machine Brioche
Rich, buttery, and impossibly tender, this brioche is the kind of bread that makes you feel like a serious baker without requiring a stand mixer or professional training. The bread machine does the heavy lifting on kneading, which is especially important here since the slow, gradual addition of softened butter is what gives brioche its signature silky crumb. Every ingredient in this recipe is straightforward and clean — milk, eggs, flour, butter, sugar, yeast, and salt — so there's nothing hidden to second-guess if you're avoiding animal-derived setting agents or additives. Many store-bought enriched breads and brioche buns sneak in unexpected extras, making homemade the far more reliable route. The three-ball shaping method creates that beautiful domed, pull-apart top that looks stunning straight out of the loaf pan. A glossy egg wash finish gives the crust a deep chestnut color that's genuinely hard to resist. Let it cool the full thirty minutes if you can — the crumb sets up into something truly extraordinary, perfect for French toast, sandwiches, or just torn apart warm with a little extra butter.
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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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