Carrageenan Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes any occasion feel a little more special. The ingredient list is refreshingly straightforward — whole milk, eggs, real butter, flour, yeast, and a touch of sugar — which means you know exactly what's going into every golden, tender slice. That simplicity matters, because many store-bought enriched breads and brioche-style loaves rely on additives and stabilizers, including carrageenan, to achieve their soft texture. Here, the magic comes entirely from technique: a long, slow overnight fermentation that firms the butter, builds flavor, and gives the crumb that signature feathery pull. The process of incorporating softened butter piece by piece creates an impossibly glossy, smooth dough that bakes up into a loaf with a deep mahogany crust and a soft, cloud-like interior. It takes patience — especially that overnight chill — but none of the steps are difficult, and the results are genuinely bakery-worthy. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a little extra butter.
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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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