Mustard Free Classic Brioche
Few breads are as luxurious as a properly made brioche, with its deep mahogany crust, cloud-soft crumb, and that unmistakable richness that comes from a full cup of real butter worked slowly into the dough. The ingredient list here is refreshingly straightforward — milk, eggs, flour, butter, yeast, sugar, and salt — so there's no need to scrutinize labels for hidden condiments or spice blends that sometimes sneak mustard in for flavor or emulsification. The overnight cold fermentation is the real secret weapon, firming up all that butter while quietly building a depth of flavor you simply cannot rush. Shaping the dough into eight individual balls before nestling them into the loaf pan gives you that gorgeous pull-apart top that makes the finished loaf look like it came straight from a Parisian boulangerie. The windowpane test and the internal temperature cue take the guesswork out of two of the trickiest steps, so even if you've never made an enriched dough before, you have clear checkpoints to follow. Toasted with jam, used as the base for a decadent French toast, or eaten warm and plain straight from the rack, this loaf delivers every single time.
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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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