Gut Friendly 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. What makes it especially interesting is the use of a flax egg — ground flaxseed bloomed in warm water until it forms a thick gel — which steps in as a binding agent in place of traditional whole eggs. That swap is a quiet but meaningful one for anyone managing digestive sensitivities, since eggs can be a common trigger for certain gut conditions. The rest of the dough leans on simple, recognizable ingredients: flour, butter, milk, yeast, and a little sugar, nothing hidden or processed. The slow, methodical butter incorporation during kneading is what gives brioche its signature soft crumb and slight richness, and this recipe walks you through that process in a way that's genuinely approachable. A milk wash before baking delivers that gorgeous deep golden crust without any fuss. Slice it thick once it's cooled, and you'll have a loaf that feels indulgent without working against you.

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