Capsaicin Free Classic Brioche
Buttery, golden, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole Saturday just to bake it. The dough comes together with pantry staples — flour, eggs, sugar, milk, and a generous amount of softened butter — and every single ingredient is naturally free of capsaicin, so there's no need to scrutinize labels or swap anything out. The real magic happens during the overnight cold fermentation, which firms up all that butter and coaxes out a depth of flavor you simply can't rush. When it finally bakes off, the top turns a deep mahogany brown while the inside stays pillowy and rich, with a crumb that practically melts on your tongue. It's elegant enough to serve at brunch but honest enough to eat warm, torn straight from the loaf with a little extra butter. Whether you're toasting thick slices for French toast or just enjoying a quiet morning slice, this is the kind of recipe that earns a permanent spot in your rotation.
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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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