Black Pepper 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 process — cube by cube — that results in a crumb so soft it practically melts the moment you slice into it. A flax egg stands in for a traditional whole egg wash binder, keeping the recipe accessible without sacrificing that signature golden, domed top. For anyone navigating spice sensitivities, this loaf is a genuinely safe haven — the ingredient list is clean and straightforward, with zero hidden seasonings or spice blends to second-guess. The milk wash before baking gives the crust a beautiful deep amber color that looks like it came straight from a French bakery window. It's equally at home sliced thick for French toast, torn apart warm at the table, or toasted with a generous smear of salted butter. Once you've made it yourself, store-bought will be very hard to go back to.
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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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