Paraben 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. Every ingredient here is straightforward and whole — warm milk, eggs, real butter, flour, yeast, sugar, and salt — with absolutely nothing synthetic or preservative-based hiding in the mix. That matters more than people realize, because many store-bought enriched breads and packaged brioche rolls rely on additives and preservatives that can be a concern for those avoiding parabens and similar compounds. Making it from scratch puts you fully in control of what goes into every golden, glossy slice. The overnight cold fermentation step is a quiet kind of magic — it firms the butter, deepens the flavor, and makes the dough far easier to shape the next morning. The finished loaf bakes up with a deep mahogany crust and a soft, feathery crumb that pulls apart in satisfying ribbons. Whether you're serving it alongside eggs, turning it into the world's best French toast, or just eating a warm slice with a little extra butter, this is a recipe worth the patience it asks for.
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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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