Ginger 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 luxurious texture from a generous amount of real butter worked in slowly, building that signature soft, feathery crumb that pulls apart in gorgeous ribbons. A flax egg stands in for a traditional whole egg, binding everything together beautifully without changing the flavor or the golden, domed finish you'd expect from a classic loaf. For anyone navigating spice sensitivities, store-bought enriched breads can be a minefield of unexpected additives — this one keeps the ingredient list clean and completely straightforward. The milk wash brushed on just before baking gives the crust a deep, burnished color that looks like it came straight out of a French bakery. It's equally at home sliced thick for French toast, toasted with salted butter, or served alongside a bowl of soup — honestly, it's hard to go wrong.
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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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