Pescatarian Classic Brioche
Few breads are as deeply satisfying as a homemade brioche, with its feathery, pull-apart crumb and that gorgeous mahogany crust that practically begs to be torn into. This is a purely plant-and-dairy-based enriched dough, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds — just eggs, butter, flour, and a little patience. The overnight cold fermentation is the real secret here, firming up all that butter while quietly building a depth of flavor you simply cannot rush. When the dough comes out of the fridge the next morning, it's a dream to shape into those eight smooth balls that bake up into a stunning, domed loaf. The egg wash gives the top that bakery-level shine and color that makes it look far more impressive than the effort actually demands. Serve it warm with good butter, use it for the most indulgent French toast of your life, or just eat a pull-apart ball straight off the rack — no judgment here.
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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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