High Fructose Corn Syrup Free Classic Brioche
Brioche is one of those breads that feels almost impossibly luxurious — golden, pillowy, and rich with real butter and eggs in every single bite. The ingredient list here is refreshingly straightforward: flour, sugar, milk, eggs, and a generous amount of unsalted butter, with nothing artificial or sweetener-laden hiding in the mix. That matters more than you might think, because many store-bought brioche loaves and enriched breads quietly rely on high-fructose corn syrup to extend shelf life and boost sweetness. Making it from scratch means you control every ingredient, and granulated sugar does the job beautifully on its own. The process takes patience — an overnight cold fermentation is key — but the reward is a deeply flavored, glossy-topped loaf with a tender, pull-apart crumb that no packaged version can touch. Whether you slice it thick for French toast, serve it alongside a meal, or simply eat it warm with a little extra butter, this is the kind of bread that makes the effort feel completely worth it.
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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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