Citric Acid Free Classic Brioche
Buttery, pillowy, and impossibly rich, 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 deep mahogany crust and soft, pull-apart rolls are pure comfort, and the ingredient list is refreshingly straightforward — whole milk, eggs, flour, butter, and yeast, nothing more. For anyone navigating a citric acid sensitivity, store-bought enriched breads and packaged loaves can be a minefield, since citric acid turns up as a preservative in more products than you'd expect. Making brioche from scratch sidesteps all of that entirely, because every single ingredient here is naturally free of it. The technique does ask for patience — a long cold fermentation overnight is what firms the butter, builds flavor, and gives you that signature feathery crumb — but the hands-on time is very manageable. Brushed with a simple egg-and-milk wash before baking, the loaf develops a glossy, bakery-worthy finish that's genuinely hard to resist. Slice it thick for French toast, serve it alongside a meal, or honestly just eat it warm with a little extra 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!