Mushroom Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes an ordinary morning feel like a special occasion. The dough comes together with just milk, eggs, flour, sugar, salt, and a generous amount of softened butter — nothing hidden, nothing unexpected, and absolutely no fungi-derived ingredients to worry about. That long overnight cold fermentation in the refrigerator is the real secret here, firming up the butter and coaxing out a depth of flavor that a same-day loaf simply can't match. When the dough finally bakes off, it turns a gorgeous deep mahogany on top while staying impossibly soft and tender inside. The pull-apart ball method means every slice has those beautiful domed crowns and a feathery crumb that practically melts on contact. It's stunning enough to serve at a brunch table but honestly just as good torn apart warm with a little extra butter. Once you've made it yourself, it's very hard to go back to anything from a bag.
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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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