Chicken Free Buttery Brioche
Rich, pillowy, and impossibly buttery, this brioche loaf delivers that bakery-level pull-apart texture you'd normally assume requires a dozen eggs. The secret here is a flax egg — ground flaxseed whisked with warm water until it thickens into a gel — which binds the dough beautifully without any poultry products in sight. Ten tablespoons of real butter get worked into the dough in stages, giving the crumb that signature tender, almost feathery richness that makes brioche so craveable. The three-ball shaping method means every slice has a gorgeous domed crown and a soft, even interior. A simple milk wash before baking is all it takes to achieve that deep, glossy golden top. Whether you're toasting thick slices for French toast, building an indulgent sandwich, or just tearing into a warm hunk straight from the rack, this loaf holds its own against any classic version.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!