Cinnamon Free Brioche Loaf

Rich, pillowy, and deeply buttery, this brioche loaf is the kind of bread that makes you want to clear your whole Saturday morning just to bake it. The dough comes together with whole milk, eggs, flour, and a generous amount of softened butter worked in slowly until the crumb turns glossy and impossibly tender. Many store-bought enriched breads and spiced loaves sneak in warm spices as a matter of habit, so baking from scratch here means you have complete control over every ingredient that goes in. The overnight cold retard in the refrigerator does a lot of the heavy lifting — it firms the butter, makes the dough easy to handle, and builds a depth of flavor that a same-day loaf simply can't match. Four dough balls arranged in the pan bake up into those gorgeous, pull-apart domes with a deep chestnut crust that's achieved with nothing more than an egg yolk and milk wash. The result is a loaf that's elegant enough to serve at brunch but simple enough to slice thick and eat plain, toasted, or layered with your favorite toppings.

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