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 crumb is soft and buttery with a gorgeous golden crust that practically begs to be torn apart while still warm. What makes this version especially clever is the flax egg — ground flaxseed mixed with warm water thickens into a gel that binds the dough beautifully, standing in for a traditional egg without any soy-based substitutes sneaking in. The ingredient list stays clean and straightforward: flour, butter, milk, yeast, and sugar, with no hidden additives or emulsifiers to second-guess. The slow, methodical butter incorporation during kneading is what gives brioche its signature silky texture, and this recipe walks you through it step by step so the process feels totally approachable. Whether you slice it thick for French toast, serve it alongside a fancy dinner, or just eat it plain with a little extra butter, this loaf delivers serious bakery-level results right from your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
