Mushroom Free Buttery Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough comes together with a flax egg made from ground flaxseed and warm water, which acts as a binder and keeps the whole loaf completely free from any fungi-derived ingredients — no hidden extras, no surprises. Ten tablespoons of real unsalted butter get worked into the dough gradually, giving each slice that signature tender crumb and glossy, golden crust that brioche is famous for. A milk wash before baking deepens the color to a beautiful caramel brown that looks like it came straight from a French boulangerie. The three-ball shaping method means every slice has a soft, pull-apart quality that's genuinely hard to resist. Whether you're slicing it thick for French toast or just tearing into a warm piece with a little extra butter, this loaf delivers serious bakery-level results from your own kitchen.
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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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