BHA & BHT Free Classic Brioche
Few breads are as deeply satisfying as a golden, pillowy brioche, with its rich, buttery crumb and that signature mahogany crust that practically begs to be torn apart. What makes this version so reassuring is how straightforward the ingredient list is — whole milk, eggs, flour, butter, yeast, sugar, and salt, with nothing extra hiding in the mix. Preservatives like BHA and BHT often sneak into store-bought enriched breads and packaged baked goods, so baking from scratch is genuinely the cleanest way to enjoy something this indulgent. The overnight cold fermentation step does double duty here: it firms up all that butter so the dough is manageable, and it builds a depth of flavor you simply cannot rush. Shaping the dough into eight individual balls before loading them into the pan gives you that classic pull-apart look and ensures every slice has a little of that soft, domed top. The egg wash is just one egg and a splash of milk, brushed on gently before baking, which is all it takes to achieve that gorgeous, lacquered finish. Slice it thick for French toast, serve it alongside a bowl of soup, or honestly just eat it warm with a little extra butter — it earns every bit of the effort.
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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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