Pistachio Free Classic Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes an ordinary morning feel like a special occasion. The dough comes together with pantry staples — flour, eggs, milk, sugar, and a generous amount of softened butter — so there's no need to scan labels or worry about hidden nuts sneaking in through a store-bought loaf. The real magic happens during the overnight cold fermentation, which firms up all that butter and builds a complex, slightly sweet flavor that you simply can't rush. Shaping the dough into eight smooth balls and nestling them into the pan gives you that gorgeous, pull-apart top that looks like it came straight from a French bakery. A careful egg wash before baking is what delivers that deep mahogany crust, while the inside stays impossibly soft and tender. Slice it thick for French toast, serve it alongside jam and good coffee, or honestly just eat it warm from the rack — no embellishment 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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