Seeds Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.5

(18)

Rich, pillowy, and impossibly buttery, this classic brioche is the kind of bread that makes any occasion feel a little more special. The ingredient list is beautifully straightforward — flour, eggs, butter, milk, yeast, and sugar — with absolutely nothing that would raise a flag for anyone avoiding seeds. That matters more than you might think, since many artisan-style breads and enriched loaves are finished with poppy, sesame, or other seed toppings that can be hard to spot at a bakery counter. Here, the glossy egg wash gives you that gorgeous mahogany crust without a single seed in sight. The technique does ask for patience — an overnight cold fermentation is where the magic really happens, firming up the butter and building a deep, complex flavor that a same-day loaf simply can't match. Once baked, the pull-apart balls make for a dramatic presentation, and the crumb is so tender and soft it practically melts. Whether you're slicing it for French toast, serving it alongside a fancy dinner, or just eating it warm with a generous smear of butter, this loaf is worth every minute of the process.

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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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