Turkey Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.5

(18)

Rich, buttery, and impossibly tender, this classic brioche is the kind of bread that makes any occasion feel a little more special. The magic here is all in the technique — a slow overnight cold fermentation firms up the butter and builds deep, complex flavor that you simply can't rush. Each ball of dough bakes up into a gorgeous, domed pull-apart loaf with a deep mahogany crust and a pillowy, golden crumb inside. Because the recipe is built entirely around flour, eggs, butter, and milk, there's no need to scrutinize labels or worry about hidden poultry-derived additives that can sneak into processed or packaged breads. The windowpane test and the careful butter incorporation step are what set a truly great brioche apart from a dense, greasy one — follow them and you'll be rewarded. Patience is the real secret ingredient here, especially during that long refrigerator rise and the final proof before baking. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a generous smear of salted butter.

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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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