Fructose Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.7

(14)

Rich, pillowy, and deeply buttery, this brioche loaf is the kind of bread that makes an ordinary morning feel like something worth celebrating. For anyone managing fructose sensitivity, navigating commercial breads can be a minefield of hidden sweeteners, fruit-derived ingredients, and ambiguous additives — this recipe sidesteps all of that with a clean, straightforward ingredient list. The small amount of granulated sugar here plays a structural role in feeding the yeast and encouraging that gorgeous chestnut crust, and the quantity stays well within what most people following a low-fructose approach can comfortably tolerate. The real magic is in the technique: a slow overnight cold retard in the refrigerator firms the butter, develops complex flavor, and makes the dough far easier to shape than a same-day method ever could. Four balls of dough nestled into a loaf pan rise into a beautifully domed, pull-apart top that looks like it came straight from a French bakery. Once baked to an internal temperature of 190°F and given time to cool properly, the crumb is tender, feathery, and absolutely worth the patience it takes to get there.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the dough

¼ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
3 cups all-purpose flour
3 tbsp granulated sugar
1 tsp fine salt
4 large eggs, at room temperature
14 tbsp (1 ¾ sticks) unsalted butter, cut into ½-inch cubes, softened

For the egg wash

1 large egg yolk
1 tbsp whole milk

Instructions

1
Combine the warmed milk and yeast in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, sugar, salt, and 4 eggs to the yeast mixture. Fit the mixer with the dough hook and mix on low speed for 2 minutes, until the ingredients are just combined into a shaggy mass, then increase to medium speed and knead for 8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!