Artificial Flavors Free Classic Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes you wonder why you ever bought a loaf from the store. Every ingredient here is exactly what it sounds like — whole milk, real eggs, unsalted butter, flour, yeast, sugar, and salt — with zero synthetic additives or mystery flavorings hiding in the mix. That matters more than you might think, because packaged enriched breads often sneak in artificial flavoring agents to mimic the taste that only real butter and a slow ferment can actually deliver. The overnight cold fermentation is the real secret weapon: it firms up all that butter and builds a complex, slightly tangy depth of flavor that no shortcut ingredient could replicate. Shaping the dough into eight individual balls before baking gives you that gorgeous pull-apart top and a soft, feathery crumb underneath a deep mahogany crust. It takes patience — there's a long rise, an overnight rest, and a final proof — but nearly all of that time is hands-off, and the result is genuinely spectacular. Slice it thick, toast it lightly, or just tear into it warm from the rack.
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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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