Rye Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

Few breads are as luxurious as a properly made brioche, with its deep mahogany crust, pillowy pull-apart rolls, and that impossibly rich, buttery crumb that melts the moment it hits your tongue. This version is built entirely on all-purpose flour, eggs, whole milk, and a generous amount of real butter — no rye, no alternative grains, nothing that could sneak in unwanted. For anyone navigating grain sensitivities around rye specifically, brioche is actually a natural fit, since its classic French formula never called for it in the first place. The real magic here is the cold overnight fermentation, which firms the butter, tightens the dough, and builds a depth of flavor you simply cannot rush. Shaping the dough into eight individual balls before nestling them into the loaf pan gives you those gorgeous domed tops and satisfying pull-apart portions straight from the oven. The egg wash is what delivers that bakery-worthy mahogany finish — brush it on gently so you don't deflate all that beautiful proofing work. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a little extra butter and no apologies whatsoever.

About Fig

Fig 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
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
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!