Gelatin Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.7

(14)

Rich, buttery, and impossibly tender, this brioche loaf is the kind of bake that makes an ordinary morning feel like a special occasion. Every ingredient here is straightforward and naturally free from gelatin — no hidden stabilizers, no mystery additives, just flour, eggs, butter, milk, and yeast doing exactly what they're supposed to do. The magic comes from a slow, patient process: a long overnight chill in the refrigerator firms the butter, deepens the flavor, and makes the dough a dream to shape the next day. Four dough balls nestled side by side in the pan bake up into that iconic pull-apart crown with a deep chestnut crust and a feathery, golden crumb underneath. The windowpane test during kneading is your best friend here — once the dough stretches thin without tearing, you know the gluten is properly developed and the texture will be everything you're hoping for. Slice it thick for French toast, pull it apart warm with a little extra butter, or use it as the base for the most luxurious sandwich you've ever made.

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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.

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