Pistachio Free Buttery Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough gets its signature softness from a generous amount of real butter worked in slowly, resulting in that classic feathery crumb and golden, lacquered crust. A flax egg stands in for a traditional whole egg, giving the dough just enough binding structure without changing the luxurious texture you expect from a proper brioche. Store-bought enriched breads can be a minefield when it comes to undisclosed nut-based ingredients or shared production lines, so baking this one from scratch puts you fully in control of every single thing going in. The three-ball shaping method creates that beautiful domed top that looks like it came straight out of a French boulangerie window. Once it comes out of the oven deep golden and fragrant, the hardest part is genuinely waiting the full 30 minutes before slicing into it.
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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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