Pork 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 unsalted butter worked in slowly during mixing — no shortcuts, just pure technique and patience. A flax egg stands in for the traditional whole egg, making this loaf completely free from any animal products that could raise concerns, while still delivering that classic golden crumb and delicate pull-apart texture. The milk wash brushed on before baking gives the crust a gorgeous deep amber finish that looks like it came straight from a French boulangerie. Because every ingredient here is straightforward — flour, butter, milk, yeast, sugar, salt — there's no need to scrutinize labels for hidden additives or worry about what's lurking in a store-bought loaf. It takes some time to let the dough rise properly, but the hands-on effort is minimal and the result is absolutely worth it. 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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