Pescatarian Buttery Brioche

Rich, pillowy, and impossibly tender, this brioche is the kind of loaf that makes any morning feel like a special occasion. The secret to its cloud-like crumb is a generous amount of real butter worked slowly into the dough — a technique that takes a little patience but delivers that signature soft, feathery pull with every slice. Instead of traditional eggs, a flax egg made from ground flaxseed and warm water does the binding work, making this a seamless fit for a pescatarian kitchen without any compromise on texture or flavor. The dough goes through two rises, which builds depth and that slightly sweet, buttery aroma that will have everyone hovering near the oven. A simple milk wash before baking gives the crust a gorgeous deep golden color that looks like it came straight from a French bakery. Slice it thick for French toast, tear it apart for a dinner table centerpiece, or just eat it warm with a little extra butter — honestly, no further embellishment needed.

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