Citrus 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 signature softness from a generous amount of real butter worked in slowly, resulting in that classic feathery crumb and glossy golden crust that brioche is famous for. A flax egg stands in for a traditional whole egg, which means the recipe sidesteps one common citrus-adjacent concern without sacrificing any of the luxurious texture. Every ingredient here is straightforward and easy to verify — flour, butter, milk, yeast, sugar, and salt — so there's no need to scrutinize labels for hidden citrus derivatives or flavorings. The three-ball shaping method gives the finished loaf its beautiful domed top, and that milk wash bakes into a deep, burnished color that looks genuinely bakery-worthy. Slice it thick while it's still slightly warm and you'll understand immediately why brioche has such a devoted following. It's equally at home on a breakfast table or as the base for something more indulgent.

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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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