Turkey 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 bread that makes you want to clear your whole Saturday just to bake it. The dough comes together with eggs, whole milk, and a generous amount of softened butter worked in slowly until the mixture turns glossy and smooth — that patient process is exactly what gives brioche its signature feather-light crumb. A cold overnight rest in the refrigerator firms everything up and deepens the flavor in a way that a quick same-day bake simply can't match. The four dough balls arranged in the pan bake into a beautifully domed loaf with a deep chestnut crust, finished with an egg wash that gives it that bakery-window shine. There's no poultry of any kind anywhere near this recipe — just pantry staples and good technique, so it's a completely worry-free bake from start to finish. Slice it thick while it's still just barely warm and you'll understand immediately why brioche has a reputation for being the most indulgent bread in the French canon.

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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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