Macadamia Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes an ordinary morning feel like something special. The dough comes together with pantry staples — flour, eggs, milk, sugar, and plenty of softened butter — so there's no need to hunt down specialty ingredients or worry about what's hiding in a store-bought loaf. The real magic here is the overnight cold fermentation, which firms up the butter, makes the dough easier to handle, and develops a depth of flavor you simply can't rush. Each ball of dough is shaped and nestled into the pan so the finished loaf pulls apart into gorgeous, domed sections with a mahogany crust and a feather-soft crumb inside. The egg wash gives it that bakery-worthy shine that honestly looks impressive even though the steps are completely approachable. Whether you're slicing it thick for French toast, serving it alongside a weekend brunch spread, or just eating a warm piece straight off the rack, this loaf delivers every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!