Hazelnut 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 crumb is soft and buttery with a deep golden crust that practically begs to be torn apart while still warm. A flax egg stands in for a traditional whole egg, which means the dough comes together beautifully without any of the nut-based binders or enrichers that can sneak into specialty bakery breads. Every ingredient here is straightforward — flour, butter, milk, yeast — so there's no guesswork about what's actually in your loaf. The method takes a little patience through two rises, but the stand mixer does the heavy lifting during that long butter-incorporation knead, leaving you with a dough that's silky, elastic, and genuinely satisfying to work with. Slice it thick for French toast, pull it apart at the dinner table, or just eat it plain with a little extra butter — honestly, no embellishment needed.
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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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