Barley Free Classic Brioche
Rich, pillowy, and impossibly buttery, this classic brioche is the kind of bread that makes any morning feel like a special occasion. The dough comes together with all-purpose flour, eggs, whole milk, and a generous amount of softened butter, giving it that signature golden crumb and tender, feathery pull that brioche lovers live for. Because the recipe relies entirely on all-purpose flour rather than any grain that could introduce barley or barley derivatives, it's a genuinely worry-free bake — no label-scanning required. The overnight cold fermentation step is where the real magic happens: the butter firms up, the flavor deepens, and the dough becomes much easier to shape into those beautiful domed balls. Brushed with an egg wash before baking, the loaf emerges from the oven with a deep mahogany crust that looks like it came straight out of a Parisian boulangerie. Patience is the only real skill required here — the long proof and the slow butter incorporation are what separate a good brioche from a truly great one. Slice it thick for French toast, serve it alongside soup, or honestly just eat it warm with a little extra butter and zero regrets.
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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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