Few breads are as luxurious as a properly made brioche, with its deep mahogany crust, feathery crumb, and that unmistakable richness that comes from a serious amount of real butter. The ingredient list here is refreshingly straightforward — milk, eggs, flour, sugar, salt, and unsalted butter — which means there's nothing hidden to worry about for anyone avoiding soy. No emulsifiers, no lecithin, no store-bought dough conditioners that sneak soy derivatives into an otherwise simple loaf. The technique does the heavy lifting: a long overnight cold fermentation firms the butter, builds complex flavor, and makes the dough far easier to shape than a same-day version. Arranging the dough into eight smooth balls in the pan isn't just pretty — it gives you those gorgeous pull-apart sections and an even, dramatic rise above the rim. An instant-read thermometer takes the guesswork out of doneness, so you pull it at exactly the right moment every time. Let it cool properly before slicing and you'll be rewarded with a crumb so tender and pillowy it almost doesn't seem real.
About FigFig 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 →10 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
