Peanut Free Buttery Brioche
Rich, pillowy, and golden from crown to crumb, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough gets its structure from a slow butter incorporation process — adding the cubes gradually while the mixer runs — which gives the finished loaf that signature soft, feathery pull that great brioche is known for. A flax egg stands in for a traditional whole egg wash alternative, blending seamlessly into the dough without changing the flavor or texture you'd expect. Store-bought enriched breads can be a minefield of shared-facility warnings, so making this one from scratch with simple, familiar ingredients means you know exactly what went into every slice. The three-ball shaping method creates that beautiful domed top that looks impressive but is genuinely approachable, even for home bakers who haven't made enriched dough before. It's equally at home sliced thick for French toast, toasted with jam, or eaten warm straight from the rack with a little extra butter melting into the crumb.
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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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