Honey 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 you feel like a proper baker the moment it comes out of the oven. The ingredient list is refreshingly straightforward — whole milk, eggs, granulated sugar, and a generous amount of softened butter — with absolutely no honey or other sweeteners beyond plain white sugar, so there's no need to scrutinize labels or make substitutions. That simplicity is part of what makes this loaf so satisfying to bake. The method does the heavy lifting: a long cold fermentation overnight firms the butter, builds complex flavor, and makes the dough much easier to handle than you'd expect from something this tender. Shaping the dough into eight individual balls and nestling them into the pan gives you that gorgeous, pull-apart dome that looks bakery-worthy without requiring any special skills. A final egg wash delivers the deep mahogany crust that practically glows when it comes out of the oven. Slice it thick while it's still just barely warm, and try not to eat the whole loaf in one sitting.

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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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