Cashew Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

5.0

(9)

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, cloud-like crumb from a generous amount of real butter worked in slowly — a classic technique that rewards patience with bakery-level results. A flax egg stands in for whole egg, binding everything together beautifully without any nut-based substitutes or complicated swaps, so the ingredient list stays clean and straightforward. For anyone navigating tree nut allergies, store-bought enriched breads can be a minefield of shared-facility warnings, but making this at home puts you fully in control of every single thing that goes into the dough. The three-ball shaping method gives the finished loaf that signature domed top and pull-apart texture that makes brioche so satisfying to tear into. Brushed with a little whole milk before baking, it bakes up to a deep, burnished golden brown that looks genuinely stunning on a cutting board. Slice it thick for French toast, serve it alongside soup, or honestly just eat it warm with a little extra butter — it earns every single minute of the rise time.

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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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