Almond Free Buttery Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough gets its gorgeous structure from a slow butter incorporation and two patient rises, resulting in that signature soft crumb and deep golden crust that pulls apart in the most satisfying way. A flax egg stands in for a traditional whole egg, which means anyone navigating tree nut allergies can enjoy this classic without worrying about cross-contact from almond flour or nut-based egg substitutes that sometimes sneak into specialty baking recipes. Every ingredient here is straightforward — flour, butter, milk, yeast, flaxseed — so there are no hidden surprises to decode on a label. The milk wash brushed on just before baking gives the loaf that bakery-worthy shine and color that makes it look almost too good to slice. Whether you serve it toasted with jam, use it as the base for an indulgent French toast, or just tear into it warm from the rack, this loaf delivers pure comfort from start to finish.
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Learn more →Ingredients
10 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp warm water (about 110°f / 43°c)
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm whole milk (about 110°f / 43°c)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 10 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
For the wash
- 2 tbsp whole milk
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp warm water until combined. Let sit for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
In the bowl of a stand mixer, combine the warm milk, 1 tbsp of the sugar, and the yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
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