Dairy Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

This loaf comes together the classic way, with a flax "egg" gel blooming into a thick, cohesive base before it's worked into a shaggy dough with flour, a touch of sugar, and a packet of active yeast. The dough gets a long, patient knead until it turns smooth, elastic, and pillowy, then rests until it puffs up into a soft, doubled mound. Three plump balls of dough are nestled side by side in the loaf pan, so when it bakes, the top splits into that signature triple-crown silhouette with deep golden ridges. Inside, the crumb pulls apart in soft, feathery layers, tender enough to eat plain but sturdy enough to hold up to a thick spread of jam. It's a good project bake for a slow weekend morning, and it fits neatly into a dairy free kitchen. Once cooled and sliced, it makes fantastic toast, French toast, or just a warm slice eaten standing at the counter.

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Ingredients

10 servings

For the flax egg

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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)
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the wash

2 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

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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