Cinnamon Free Classic Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes you feel like a proper baker the moment it comes out of the oven. The dough gets its incredible tenderness from a full two sticks of unsalted butter worked in gradually, plus a slow overnight cold fermentation that builds flavor and makes the loaf genuinely easy to handle. Every ingredient here is straightforward — flour, eggs, milk, yeast, butter, sugar, salt — so there's nothing hidden to second-guess, which is a real relief when you're navigating a spice sensitivity and store-bought enriched breads so often sneak in unexpected additions. The eight-ball loaf shape isn't just beautiful; it creates those gorgeous pull-apart sections with a glossy mahogany crust that practically begs to be torn into. A thermometer is your best friend here — pulling the loaf at 190–195°F guarantees a fully set, custardy crumb rather than a gummy center. Serve it warm with good butter, use it for the most indulgent French toast of your life, or just eat a hunk standing over the cooling rack because honestly, you earned it.
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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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