Gut Friendly Classic Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The long cold fermentation — at least eight hours in the refrigerator — is the real secret here, giving the dough time to develop complex flavor while the butter firms up for a better crumb structure. That slow, gentle process is also what makes this loaf so much easier on the digestive system than a quick-rise bread, since extended fermentation begins breaking down some of the flour's harder-to-digest components naturally. Every ingredient in this recipe is straightforward and whole: real eggs, real butter, whole milk, and flour — no additives, no preservatives, nothing you'd need to second-guess at the grocery store. The windowpane test and the careful butter incorporation aren't just technique flex — they build that signature glossy, tender crumb that pulls apart in soft, golden layers. A deep mahogany crust, a thermometer check at 190–195°F, and a patient cool on the wire rack are all that stand between you and a loaf that tastes genuinely bakery-worthy. Slice it thick, toast it lightly, or just tear into it warm — either way, it's the kind of homemade bread that earns a permanent spot in your rotation.
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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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