Eggless Buttery Brioche

Brioche is one of those breads that feels almost impossibly luxurious — pillowy, golden, and rich with butter — and the secret to making it work here without eggs is a simple flax egg made from ground flaxseed and warm water. Once that mixture sits for ten minutes and thickens into a gel, it steps in seamlessly as a binder, giving the dough the structure it needs to develop properly. The real magic happens during the long butter incorporation step, where room-temperature butter is worked in cube by cube until the dough turns silky, elastic, and genuinely beautiful. Two rises give the loaf its signature airy crumb, and a milk wash before baking delivers that deep, glossy, golden-brown crust you'd expect from a bakery window. The finished loaf slices into ten generous portions that are equally at home as French toast, a sandwich base, or just torn apart warm with a little extra butter. It's the kind of bread that makes people ask what your secret is — and "flaxseed" is a genuinely satisfying answer.

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