Celery Free Classic Brioche
Rich, buttery, and impossibly tender, this classic brioche is the kind of bread that makes you feel like a proper baker the moment it comes out of the oven. The ingredient list is beautifully straightforward — flour, eggs, butter, milk, yeast, sugar, and salt — so there's nothing hidden to worry about, and every component is easy to verify. What makes this loaf so special is the slow cold fermentation overnight, which firms up all that butter and builds a depth of flavor you simply can't rush. The dough comes together in a stand mixer, and while the process asks for patience, the steps themselves are approachable and satisfying to work through. That glossy, mahogany-brown crust gives way to a pillowy, pull-apart crumb that's equally at home sliced for French toast, served alongside soup, or eaten warm with nothing but a little extra butter. Baking it yourself also means you know exactly what went into every bite — no label-reading required.
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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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