Cinnamon Free Buttery Soft Brioche Bread
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 magic is all in the butter — a full two sticks worked slowly into the dough until it turns glossy and smooth, producing that signature feathery crumb that pulls apart in soft, golden layers. For anyone navigating spice sensitivities, this loaf is a genuinely safe indulgence: the ingredient list is clean and straightforward, with no hidden warming spices tucked into the mix. The overnight cold retard in the refrigerator does double duty, firming up the butter so the dough is easy to shape and deepening the flavor without any added complexity. Four dough balls nestled into a loaf pan create those beautiful domed crowns once baked, and the egg wash gives the crust a deep chestnut finish that looks like it came straight from a Parisian boulangerie. Patience is the only real skill required — the windowpane test and the long proof times are your guides, and the result is absolutely worth every hour. Slice it thick for French toast, serve it alongside a bowl of soup, or honestly just eat it warm with a little extra butter.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!