High Fructose Corn Syrup Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

High Fructose Corn Syrup Free Brioche Loaf

Soft, golden, and impossibly rich, this brioche is the kind of bread that makes you want to clear your whole Saturday morning just to bake it. Store-bought brioche and enriched breads are notorious for sneaking in high fructose corn syrup as a sweetener, so making your own is genuinely the most reliable way to know exactly what's in every slice. Here, the only sweetener is a modest amount of plain granulated sugar, and the richness comes entirely from real butter and eggs — no shortcuts, no syrups, no mystery additives. The process is a labor of love: a slow butter incorporation, an overnight cold retard in the fridge, and a long final proof that lets the dough puff into something truly pillowy. That patience pays off in a loaf with a deep chestnut crust, a feathery pull-apart crumb, and a flavor that tastes like a French bakery decided to move into your kitchen. It's stunning sliced thick for French toast, layered into a sandwich, or honestly just torn apart warm with a little extra butter.

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Ingredients

10 servings

For the dough

¼ cup whole milk, warmed to 110°f (43°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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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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