Sesame Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes an ordinary morning feel like a special occasion. The dough comes together with whole milk, eggs, flour, and a generous amount of softened butter worked in slowly — that patient butter incorporation is exactly what gives brioche its signature tender, almost cake-like crumb. A long cold fermentation overnight does double duty, firming up the dough so it's easier to shape while also building a more complex, nuanced flavor than a quick rise ever could. For anyone navigating sesame sensitivities, store-bought enriched breads and brioche buns are notoriously risky — sesame seeds and sesame oil show up in bakery products far more often than you'd expect, and shared equipment makes even plain-looking loaves a gamble. Making it from scratch with these straightforward pantry ingredients means you know exactly what went into every golden, domed ball. The egg wash bakes to a deep mahogany finish that looks genuinely stunning on the table, and the pull-apart loaf format makes serving feel almost ceremonial. Slice it thick for French toast, serve it alongside a soft-boiled egg, or honestly just eat it warm with a little extra butter — it needs nothing else.
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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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