Pregnancy Friendly Classic Brioche
Rich, buttery, and impossibly soft, this golden loaf is the kind of bake that makes any morning feel special — and it comes together with wholesome, straightforward ingredients you can feel good about. During pregnancy, knowing exactly what goes into your food matters, and this recipe keeps things clean: real butter, whole milk, eggs, and flour with no additives or preservatives hiding in the mix. The eggs are fully baked through to a safe internal temperature of 190–195°F, so there's no guesswork about doneness — just a perfectly set, pillowy crumb every time. The overnight cold fermentation does a lot of the heavy lifting, developing a deep, complex flavor while also making the dough much easier to handle the next day. Shaping the dough into eight individual balls gives the finished loaf that gorgeous pull-apart top that looks like it came straight from a bakery. A slice toasted with a little salted butter is genuinely one of life's great simple pleasures, and having a homemade loaf on the counter means you always have something satisfying and nourishing within reach.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, softened to room temperature
For the egg wash
- 1 large eggIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 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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