Brazil Nut 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. The ingredient list here is refreshingly straightforward — flour, eggs, butter, milk, yeast, sugar, and salt — so you never have to second-guess what's going into the dough or worry about hidden tree nuts sneaking in through a packaged mix. The real magic happens in the technique: a long overnight cold ferment firms up all that butter, builds complex flavor, and makes the dough far easier to handle than you'd expect for something this indulgent. Incorporating the butter piece by piece during mixing is the step that transforms a simple enriched dough into something genuinely silky and glossy. The eight-ball loaf format isn't just beautiful — those domed, pull-apart portions make serving feel like a special occasion even on a Tuesday morning. Toasted with jam, used as the base for an outrageously good French toast, or eaten warm straight from the rack, this loaf delivers bakery-level results from your own kitchen.
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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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