Mustard Free Buttery Brioche
Rich, pillowy, and golden-crowned, this brioche is the kind of loaf that makes a whole kitchen smell incredible. The dough gets its luxurious, tender crumb from a generous amount of real butter worked in slowly — a technique that takes a little patience but delivers bakery-level results at home. A flax egg stands in for a traditional whole egg wash binder, keeping the ingredient list clean and straightforward without sacrificing that signature soft, slightly sweet interior. Because every component here is simple and whole — flour, butter, milk, yeast, sugar, salt — there's no need to scan labels for hidden condiment-based additives or spice blends that sometimes sneak mustard in as a flavor booster. The milk wash brushed on just before baking gives the top that deep, burnished color that makes it nearly impossible to wait the full cooling time before slicing. Whether you're pulling it apart for breakfast, layering it into a sandwich, or just eating it warm with a little extra butter, this loaf is genuinely hard to beat.
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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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