Caffeine Free Buttery Brioche
Rich, pillowy, and golden from crust to crumb, this brioche is the kind of bread that makes a whole kitchen smell incredible. The dough gets its lift from active dry yeast and a slow, patient rise, while ten tablespoons of real butter get worked in gradually to create that signature soft, feathery texture brioche is famous for. A flax egg stands in for a traditional whole egg, binding everything together beautifully without changing the flavor or the luxurious pull of each slice. For anyone keeping an eye on caffeine, this loaf is a genuinely satisfying option — no chocolate, no tea extracts, no hidden stimulants, just flour, butter, milk, and a little sugar doing their thing. The three-ball shaping method gives the finished loaf its classic domed top and makes it easy to tear apart at the table. It's equally at home sliced thick for French toast, toasted with jam, or eaten warm straight from the rack with nothing but a little extra butter.
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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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