Almond Free Classic Brioche
Few breads are as luxurious as a properly made brioche, with its deep mahogany crust, pillowy pull-apart rolls, and that impossibly rich, buttery crumb that melts the moment it hits your tongue. This recipe is built entirely on pantry staples — flour, eggs, butter, milk, and yeast — so there's no need to scan labels or worry about hidden nut ingredients sneaking in through a store-bought loaf. The technique does the heavy lifting here: a long cold fermentation overnight firms the butter, deepens the flavor, and makes the dough far easier to shape than a same-day version ever could. Patience is genuinely rewarded when you pull this golden beauty from the oven. The windowpane test and the thermometer check take the guesswork out of two of the trickiest parts of enriched dough baking, so even if you've never made brioche before, you have real checkpoints to lean on. Serve it warm with good butter and jam, use it for the most indulgent French toast of your life, or just tear into it straight off the cooling rack — no one will judge you.
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Learn more →Ingredients
10 servings
For the dough
- ¼ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 4 large eggs, at room temperature
- 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
Combine the warm milk, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
- 2
Add the flour, salt, remaining 1 tbsp sugar, and the 4 room-temperature eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and passes the windowpane test — a small piece stretched between your fingers should stretch thin enough to see light through without tearing.
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