Lupin Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.7

(14)

Rich, buttery, and impossibly soft, this brioche loaf is the kind of bake that makes your kitchen smell like a proper French boulangerie. The dough comes together from a short list of wholesome staples — flour, eggs, butter, milk, yeast, sugar, and salt — with absolutely nothing hidden in the mix that could cause concern for anyone avoiding lupin. That matters more than it might seem, because lupin flour is increasingly used as a filler or protein booster in commercial breads and even some artisan-style loaves, making store-bought brioche a bit of a gamble. Making it from scratch puts you fully in control. The technique here is genuinely satisfying: a slow butter incorporation builds that signature glossy, elastic dough, and an overnight cold retard in the fridge deepens the flavor while making the dough easier to handle. The four-ball shaping method gives the finished loaf its beautiful, pull-apart crown, and a brushed egg wash delivers that deep chestnut crust that looks like it came straight out of a bakery window. Slice it thick while it's still just barely warm, or save a few pieces for the next morning — it makes extraordinary toast.

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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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