Cashew Free Classic Brioche
Few baked goods are as deeply satisfying as a homemade brioche, with its pillowy, pull-apart crumb and that signature deep mahogany crust that practically glows out of the oven. This is rich, buttery bread in the most classic sense — built on eggs, whole milk, and a full two sticks of unsalted butter that get worked slowly into the dough for a texture that's tender and almost custardy. The overnight cold fermentation is the real secret here, firming up the butter and coaxing out a subtle, complex flavor that a same-day loaf simply can't match. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients — no substitutions needed, no label-scanning anxiety. Every ingredient is straightforward and easy to source, so you can focus entirely on the process. The windowpane test and the thermometer check take the guesswork out of two of the trickiest parts of enriched bread baking, making this approachable even if you've never attempted brioche before. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a little extra butter — it earns every minute of the wait.
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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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