Shellfish Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes any occasion feel a little more special. The dough comes together with pantry staples — flour, eggs, sugar, milk, and a generous amount of softened butter — so there's nothing to second-guess when it comes to hidden seafood-derived additives or cross-contact concerns. What makes this loaf truly exceptional is the slow cold fermentation overnight, which firms up the butter and develops a complex, subtly sweet flavor that you simply can't rush. The technique of adding butter piece by piece during mixing creates that signature glossy, elastic dough that bakes into an impossibly tender crumb. Shaped into eight dough balls and nestled into a loaf pan, it rises into a beautifully domed crown that turns a deep mahogany in the oven. Patience is the real secret ingredient here — letting the loaf cool before slicing ensures the crumb sets properly and every slice holds together cleanly. Whether you're serving it alongside a weekend brunch, using it for the most indulgent French toast of your life, or simply tearing into it warm with a little extra butter, this is a recipe worth making again and again.
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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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