Honey 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 gorgeous golden crust that practically begs to be torn apart while still warm. Many classic brioche recipes lean on honey for a touch of sweetness or to feed the yeast, but this version keeps things completely free of it — granulated sugar does all the heavy lifting, both in the dough and for activating the yeast. A flax egg stands in as the binding agent, working quietly alongside all that room-temperature butter to give the dough its signature silky, elastic texture. The three-ball shaping method is a small but satisfying trick that creates a beautifully domed top and makes every slice look like it came from a proper bakery. Whether you're toasting thick slices for breakfast or using it as the base for the most indulgent French toast of your life, this loaf delivers every time.
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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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