Turkey 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 soft crumb from a generous amount of real butter worked in slowly during mixing — patience here is genuinely rewarded. Instead of a traditional egg, a flax egg made from ground flaxseed and warm water does the binding work quietly in the background, making this loaf completely free from poultry-derived ingredients without sacrificing that classic golden structure. The three-ball shaping method gives the finished loaf that beautiful domed crown you'd expect from a proper bakery pull-apart, and a simple milk wash before baking deepens the color to a gorgeous burnished brown. It's the kind of loaf that slices beautifully for French toast, holds up to a thick smear of jam, or honestly disappears on its own straight from the cooling rack. If you've ever worried about hidden animal-derived additives in store-bought enriched breads, baking this from scratch puts you fully in control of every ingredient.
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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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