Chicken Free Classic Brioche
Rich, pillowy, and impossibly buttery, this classic brioche is the kind of bread that makes any occasion feel a little more special. The dough comes together with simple pantry staples — flour, eggs, butter, milk, and yeast — making it a naturally poultry-free bake from start to finish, with no substitutions or workarounds needed. What sets this loaf apart is the slow cold fermentation overnight, which firms up all that butter and coaxes out a depth of flavor you simply can't rush. The technique of adding softened butter piece by piece during mixing is the real secret to that signature glossy, elastic crumb that pulls apart in gorgeous, tender ribbons. Shaping the dough into eight individual balls before loading them into the pan gives you that iconic domed, pull-apart top that looks like it came straight from a Parisian boulangerie. Patience is the main ingredient here — between the overnight rest and the long final proof, the dough rewards every hour you give it. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a generous smear of salted butter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!