Seeds Free Buttery Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

5.0

(9)

Rich, pillowy, and impossibly buttery, this brioche is the kind of loaf that makes a weekend morning feel genuinely special. The crumb is soft and tender, the crust is a deep, glossy golden brown, and every slice practically melts the moment it hits your tongue. What makes this version work without traditional eggs is a flax egg — ground flaxseed stirred into warm water until it thickens into a gel that binds the dough beautifully. The flaxseed is used purely as a functional binder here, so if you're navigating a seeds-free diet, simply swap it for another egg substitute that works for your needs, since the rest of the recipe is completely free of seeds in any form. Ten tablespoons of real butter get worked into the dough gradually, which is the classic technique behind brioche's signature richness and that irresistible pull-apart texture. It's the kind of bread that's equally at home sliced thick for French toast, served alongside a bowl of soup, or eaten plain with a little extra butter because honestly, why not.

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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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