Brazil Nut Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

Rich, pillowy, and impossibly tender, this brioche is the kind of loaf 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 rises, resulting in that signature soft crumb and deep golden crust that tears apart beautifully. A flax egg stands in for a traditional whole egg, which means the recipe sidesteps one of the more common allergen concerns without sacrificing the luxurious texture brioche is known for. Every ingredient here is straightforward and easy to verify — flour, butter, milk, yeast, sugar, and flaxseed — so there's no need to scrutinize labels for hidden nut derivatives or shared-facility warnings. The milk wash brushed on just before baking gives the top that bakery-worthy shine and color that makes it look far more impressive than the effort involved. Slice it thick for French toast, pull it apart warm with salted butter, or use it as the base for the most indulgent sandwich you've ever made.

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Ingredients

10 servings

For the flax egg

2 tbsp ground flaxseed
Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)Badia Organic Flax Seeds Ground - 1.25 Oz
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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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