Gelatin Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.5

(18)

Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes any morning feel like a special occasion. The ingredient list is refreshingly straightforward — flour, eggs, butter, milk, yeast, and sugar — so there's no need to scrutinize labels for hidden additives or worry about gelatin sneaking in through store-bought enriched doughs or glazes. The magic here is all in the technique: a long cold fermentation overnight firms up the butter and builds incredible depth of flavor, while the slow addition of softened butter during mixing creates that signature glossy, tender crumb. Shaping the dough into eight individual balls before nestling them into the loaf pan gives you those gorgeous domed tops and pull-apart portions that look almost too pretty to eat. The egg wash delivers a deep mahogany crust that crackles just slightly when you slice through it, revealing a soft, feathery interior. It's genuinely stunning on a brunch table, but equally at home sliced thick and toasted with a generous smear of jam on a quiet weekday morning.

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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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