Nutmeg Free Buttery Brioche
Rich, pillowy, and impossibly buttery, this brioche loaf is the kind of bread that makes you want to clear your whole afternoon just to watch it rise. The dough gets its gorgeous, tender crumb from a generous amount of room-temperature butter worked in slowly during mixing — a classic technique that pays off in every soft, golden slice. A flax egg stands in for a traditional whole egg, giving the dough just enough binding power to hold everything together beautifully. Classic brioche recipes often sneak in warm spices that can be hard to spot on a label, but this one keeps the flavor profile clean and pure — just flour, butter, milk, yeast, and a touch of sugar doing exactly what they're supposed to do. The milk wash before baking gives the loaf that deep, bakery-worthy golden crust that's almost too pretty to cut into. 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 single 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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