Peanut Free Classic Brioche
Rich, buttery, and impossibly soft, this classic brioche is the kind of bread that makes any occasion feel a little more special. The dough comes together with pantry staples — flour, eggs, sugar, milk, and a generous amount of real unsalted butter — so you know exactly what's going into every golden, pillowy pull-apart ball. For anyone navigating peanut allergies, store-bought enriched breads can be a minefield of shared-facility warnings and murky ingredient lists, but baking this one at home puts you fully in control. The technique here is genuinely satisfying: a slow overnight cold fermentation firms up the butter, deepens the flavor, and makes the dough much easier to shape than you'd expect from something this luxurious. That long, patient rise is what gives the crumb its signature feathery texture and the crust its deep mahogany color. An egg wash brushed on just before baking seals the deal with a glossy, bakery-worthy finish. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a little extra butter — no further justification needed.
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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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