Carrageenan Free Buttery Brioche
Rich, pillowy, and golden from crust to crumb, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough gets its structure from a flaxseed gel that binds everything together beautifully, so there's no need for any additives or stabilizers that can sneak into store-bought enriched breads. Carrageenan is a common thickener found in many dairy products and packaged baked goods, but this recipe keeps things clean with straightforward whole milk, real butter, and pantry staples you can actually pronounce. Ten tablespoons of butter worked gradually into the dough is what gives brioche its signature tender, feathery texture — and yes, every single tablespoon earns its place. The double rise means you're rewarded with a loaf that crowns dramatically above the pan and slices into soft, pull-apart layers that are equally at home with jam at breakfast or alongside a bowl of soup at dinner. It takes a little patience, but the process is deeply satisfying and the result tastes like something from a proper French bakery.
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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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