Walnut Free Buttery Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of loaf that makes you want to clear your whole afternoon just to watch it rise. 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. A flax egg stands in for traditional whole eggs, giving the dough just enough binding power to work beautifully alongside all that room-temperature butter — and the result is genuinely stunning. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air: every ingredient is straightforward, and there's no risk of hidden walnut oils or nut-based flour blends sneaking in. The stand mixer does the heavy lifting through a long, satisfying knead, developing the kind of silky, elastic dough that bakes into a proper bakery-style loaf. Serve it warm with salted butter, use it for the most luxurious French toast of your life, or honestly just tear into it straight off the cooling rack — no judgment here.
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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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