BHA & BHT Free Buttery Brioche
Rich, pillowy, and golden-crowned, this brioche is the kind of loaf that makes a whole kitchen smell like a French bakery. The dough gets its luxurious, tender crumb from a generous amount of real unsalted butter worked in slowly during mixing — no shortcuts, no fillers, just the good stuff. A flax egg stands in for a traditional whole egg, giving the dough just enough binding power to hold that soft, pull-apart structure together beautifully. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought enriched breads can be a minefield of additive-laden ingredient lists, but this recipe keeps things clean with pantry staples you can actually read and recognize. The three-ball shaping method creates that classic domed top and makes each slice naturally portion-friendly, whether you're going sweet with jam or savory with a smear of good butter. A milk wash right before baking delivers that deep, burnished crust that looks bakery-worthy without any mystery ingredients. Patience through the two rise times is the only real skill required, and the result is absolutely worth every minute of the wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!