Hazelnut Free Classic Brioche
Rich, pillowy, and impossibly buttery, 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 cloud-soft crumb come entirely from pantry staples — flour, eggs, butter, milk, and yeast — so there's nothing hidden in the ingredient list to worry about. For anyone navigating tree nut allergies, store-bought enriched breads and pastries can be a minefield of shared-facility warnings, but making this one at home puts you fully in control of every ingredient that goes in. The technique is straightforward if you take it step by step: a long overnight cold ferment does most of the heavy lifting, firming the butter and building that signature flavor while you sleep. Shaping the dough into eight smooth balls and nestling them into a loaf pan gives you those gorgeous, pull-apart domes that look stunning on any table. A careful egg wash right before baking is what delivers that glossy, bakery-worthy finish. Slice it thick for French toast, serve it alongside a weekend brunch, or honestly just eat it warm with a little extra butter — it earns every minute of the process.
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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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