Coconut Free Buttery Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of loaf that makes you want to clear your whole afternoon just to bake it. The dough gets its gorgeous structure from a slow butter incorporation and two patient rises, resulting in that signature feathery crumb and deep golden crust. A flax egg stands in for a traditional whole egg, which means this recipe sidesteps the usual egg-heavy brioche formula while still delivering that luxurious, melt-in-your-mouth texture. Every ingredient here — flour, butter, milk, yeast, sugar — is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Many store-bought enriched breads and brioche rolls sneak in coconut oil as a softener, making homemade the far safer and honestly far tastier route. The milk wash before baking gives the top that bakery-worthy shine and color without any hidden additives. Slice it thick for French toast, pull it apart warm with salted butter, or use it as the base for the most indulgent sandwich of your life.
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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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