Shellfish 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 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 whole eggs here, which is a clever swap that keeps the dough cohesive and lush without sacrificing any of the indulgent texture brioche is famous for. The process is a bit of a labor of love — proofing, shaping, a second rise — but every step is straightforward and deeply satisfying to work through. Because every ingredient in this loaf is simple and whole, there's no need to scrutinize labels for hidden seafood derivatives or shared-facility warnings that can make store-bought enriched breads a gamble. Slice it thick while it's still slightly warm, or let it cool completely and use it for the most luxurious 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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