Pork Free Classic Brioche
Few breads are as luxurious as a properly made brioche, with its deep mahogany crust, cloud-soft crumb, and that unmistakable richness that comes from a full cup of real butter worked slowly into the dough. This is a recipe built entirely on eggs, butter, milk, flour, and yeast — nothing more, nothing less — so it naturally sidesteps any concern about pork-derived ingredients that can sneak into enriched breads through lard or certain dough conditioners. The overnight cold fermentation is the real secret here: chilling the dough firms up all that butter and lets the flavor develop into something genuinely bakery-worthy. Shaping the dough into eight individual balls before nestling them into the loaf pan gives you that gorgeous pull-apart top that makes every slice feel like an occasion. The windowpane test and the internal temperature cue take the guesswork out of what can otherwise feel like an intimidating bake. Once it comes out of the oven smelling like a Parisian boulangerie, you'll understand why people make this on repeat. Equally at home sliced thick for French toast or eaten warm with a little extra butter, this loaf earns a permanent spot in your baking rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!