Chestnut Free Classic Brioche
Few breads are as deeply satisfying as a properly made brioche — that rich, pillowy crumb and glossy mahogany crust are the stuff of Parisian bakery dreams. This version is built entirely from pantry and dairy staples: flour, eggs, butter, milk, yeast, sugar, and salt, with nothing hidden or ambiguous in the ingredient list. For anyone navigating tree nut sensitivities, that kind of total transparency is genuinely refreshing, since specialty breads and enriched loaves from bakeries or grocery stores can be surprisingly hard to verify. The technique here does the heavy lifting — a long cold fermentation overnight firms the butter, deepens the flavor, and makes the dough much easier to shape than a same-day approach. Incorporating the butter slowly, piece by piece, is the real secret to that signature soft, glossy texture that pulls apart in gorgeous, feathery layers. The eight-ball loaf format isn't just beautiful; it makes portioning effortless and gives every slice that perfect pull-apart quality. Patience is the main ingredient — the overnight rest and the final two-to-three-hour proof are non-negotiable, but the payoff is a loaf that looks and tastes genuinely extraordinary.
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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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