Vegetarian 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 crumb is soft and buttery with a deep golden crust that practically begs to be torn apart while still warm. What makes this version work for egg-free baking is the flax egg — ground flaxseed mixed with warm water until it thickens into a gel that binds the dough beautifully without any animal-derived eggs in sight. The rest of the ingredient list leans into classic brioche territory: real unsalted butter, whole milk, and a slow knead that develops a smooth, elastic dough you'll be genuinely proud of. The three-ball shaping method gives the finished loaf that signature domed top and makes each slice look like it came straight from a French boulangerie. It takes patience through two rises, but the payoff — a loaf that's equally at home as French toast, a sandwich base, or just slathered with more butter — is absolutely worth it.

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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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