Fructose Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes any occasion feel a little more special. For anyone managing fructose sensitivity, navigating baked goods can be a minefield of hidden fruit-derived sweeteners and high-fructose additives — but this recipe keeps things beautifully straightforward. The only sweetener here is a modest amount of granulated sugar, and every other ingredient — flour, eggs, whole milk, butter, salt, and yeast — is exactly what it appears to be. The technique does the heavy lifting: a long cold fermentation overnight develops incredible depth of flavor without any need for sweetener-heavy shortcuts. That slow chill also firms the butter-enriched dough so it bakes up with a gorgeous, domed top and a tender, feathery crumb that pulls apart in satisfying ribbons. The egg wash gives the loaf that signature deep mahogany finish that looks like it came straight from a Parisian boulangerie. Once you pull it from the oven and let it cool just long enough to slice cleanly, you'll understand why brioche has been the gold standard of enriched breads for centuries.
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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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