Rich, pillowy, and impossibly buttery, this classic brioche is the kind of bread that makes any occasion feel a little more special. For anyone managing a nickel sensitivity, navigating enriched breads can be tricky — many whole grains, seeds, and nuts that commonly appear in artisan loaves are high in nickel, but this recipe keeps things beautifully simple. The ingredient list leans on all-purpose flour, eggs, butter, and milk, steering clear of the whole wheat, oats, and add-ins that tend to cause concern. The overnight cold fermentation does double duty here: it firms up the butter for easier shaping and develops a deep, complex flavor that tastes like it took far more effort than it did. Those eight dough balls arranged in the pan bake up into a stunning pull-apart loaf with a mahogany crust and a soft, feathery crumb that tears apart in the most satisfying way. It's equally at home sliced thick for French toast, served alongside eggs, or simply eaten warm with a little extra butter melting into every layer.
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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.
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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