Brazil Nut Free Buttery Soft Brioche Bread
Few breads can match the pillowy, buttery richness of a well-made brioche, and this recipe delivers that bakery-level result right from your own kitchen. The dough comes together with pantry staples — flour, eggs, milk, sugar, and a generous amount of softened butter — making it completely free from tree nuts of any kind, including the ones that can sneak into specialty breads through shared production lines or mixed-nut blends. The real magic here is in the technique: slowly incorporating the butter piece by piece until the dough turns glossy and passes the windowpane test gives you that signature feather-soft crumb. An overnight cold retard in the refrigerator firms everything up and deepens the flavor, so the patience genuinely pays off. The finished loaf bakes to a deep chestnut brown with a tender, pull-apart interior that makes it almost impossible to wait the full cooling hour before slicing. Whether you're serving it alongside eggs in the morning or using it as the base for the most indulgent French toast of your life, this is the kind of bread that earns a permanent spot in your rotation.
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Learn more →Ingredients
10 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ tsp instant yeast (1 standard packet)
- 3 tbsp granulated sugar
- 1 ¼ tsp fine salt
- 4 large eggs, at room temperature
- ¼ cup whole milk, warm (about 100°f / 38°c)
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, softened to room temperature
For the egg wash
- 1 large egg
- 1 tbsp whole milk
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. Whisk briefly by hand to distribute evenly.
- 2
Add the 4 room-temperature eggs and the warm milk to the flour mixture. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead until the dough is smooth and pulls cleanly away from the sides of the bowl, about 8 minutes.
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