Cinnamon Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

5.0

(9)

Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes a whole kitchen smell incredible. It gets its gorgeous, tender crumb from a slow butter incorporation process — adding the cubes gradually while the dough kneads builds that signature soft, feathery texture from the inside out. A flax egg stands in for a traditional whole egg, giving the dough just enough binding power without changing the flavor or the beautiful golden crust you get from a milk wash. For anyone who has to scan every spice blend and baked good label for hidden warmth spices, baking from scratch like this puts you fully in control of every single ingredient. The three-ball shaping method creates that classic domed top that looks bakery-worthy straight out of a home oven. Slice it thick for French toast, pull it apart warm with salted butter, or use it as the base for the most luxurious sandwich you've ever made.

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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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