Seed Oil Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

5.0

(9)

Rich, pillowy, and impossibly tender, this brioche is the kind of loaf 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 — no shortcuts, no substitutions, and absolutely no seed oils anywhere in the formula. Instead of a conventional egg, a flax egg made from ground flaxseed and warm water does the binding work quietly in the background, keeping the crumb cohesive and beautifully structured. Whole milk and a touch of sugar round out the flavor, giving the crust that gorgeous deep-golden finish you'd expect from a proper bakery loaf. For anyone navigating seed oil concerns, store-bought enriched breads are a minefield of canola, soybean, and sunflower oils hiding in the ingredient list — baking this at home puts you fully in control. The three-ball shaping method creates that classic domed crown, and the slow, patient rises reward you with an airy, pull-apart texture that's worth every minute of the wait. Slice it thick for toast, tear it apart warm, or use it as the base for the most indulgent French toast of your life.

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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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