Seed Oil Free Classic Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes you want to clear your whole Saturday afternoon just to bake it. The ingredient list is refreshingly straightforward — real butter, whole milk, eggs, flour — with absolutely no vegetable oils, canola, or seed-based fats hiding anywhere in the formula. That matters more than it might seem, because so many store-bought enriched breads and even some bakery loaves quietly rely on soybean or sunflower oil to cut costs and extend shelf life. Here, every bit of richness comes from two full sticks of unsalted butter worked slowly into the dough, giving the crumb that signature soft, almost feathery pull that seed oils simply cannot replicate. The overnight cold fermentation step does double duty — it firms the butter so the dough is easier to shape and builds a deeper, more complex flavor than a same-day bake ever could. A glossy egg-and-milk wash finishes the loaf with that gorgeous mahogany crust you'd expect from a proper French bakery. Slice it thick, toast it lightly, or just tear into it warm — either way, you'll know exactly what went into every bite.
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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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