Lupin Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

5.0

(9)

Rich, pillowy, and impossibly tender, this brioche is the kind of loaf that makes you want to linger over breakfast. The crumb is soft and buttery with a deep golden crust that practically begs to be torn apart while still warm. Lupin flour has quietly crept into a surprising number of artisan breads and baked goods as a protein booster, which can be a real headache for anyone avoiding it — but this recipe keeps things clean with straightforward all-purpose flour and no hidden additions to worry about. The clever use of a flaxseed gel in place of whole eggs gives the dough just the right structure and richness, working alongside generous amounts of real butter to deliver that signature brioche texture. Patience is the main skill required here: the slow butter incorporation and two rise periods are what build the airy, feathery interior that sets a great brioche apart from an ordinary loaf. Brush the top with milk before baking and you get that gorgeous, bakery-worthy shine without any fuss. Whether you slice it thick for French toast, serve it alongside soup, or simply eat it with a smear of salted butter, this loaf is genuinely hard to resist.

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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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