Chestnut Free Buttery Brioche
Rich, pillowy, and deeply buttery, this brioche loaf is the kind of bake that makes your kitchen smell absolutely incredible. The dough gets its structure from a simple flax egg — ground flaxseed whisked with warm water until it thickens into a gel — which works seamlessly alongside the yeast and flour without any tree nut ingredients in sight. That matters more than you might think, since many specialty breads and enriched loaves can sneak in chestnut flour or chestnut-based thickeners, especially in European-style recipes. Here, every ingredient is straightforward: flour, butter, milk, sugar, yeast, and salt, so you know exactly what you're working with. The slow butter incorporation during kneading is the real magic step — it builds that signature tender, feathery crumb that pulls apart in gorgeous, glossy ribbons. Baked until deeply golden and brushed with a little milk for a beautiful finish, this loaf is equally at home sliced thick for French toast or simply torn apart warm at the table. It takes some patience through the two rise times, but the result is genuinely bakery-worthy.
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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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