Pecan Free Buttery Brioche
Rich, pillowy, and golden from crust to crumb, this brioche is the kind of bread that makes any morning feel like a special occasion. The dough gets its incredible tenderness from a generous amount of real butter worked in slowly, resulting in that signature soft, feathery pull that makes brioche so irresistible. A flax egg stands in for a traditional whole egg, giving the dough just enough binding power without changing the luxurious texture you'd expect. Store-bought enriched breads can be a minefield when it comes to undisclosed mix-ins and shared production lines, so baking this one at home puts you completely in control of every ingredient. The three-ball shaping technique creates that beautiful domed top, and the milk wash gives the crust a gorgeous deep amber finish straight out of the oven. It takes a little patience through the two rise times, but the actual hands-on work is straightforward — your stand mixer does most of the heavy lifting. Slice it thick for French toast, serve it alongside soup, or honestly just eat it warm with a little extra butter.
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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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