Walnut Free Classic Brioche
Rich, pillowy, and deeply buttery, this classic brioche is the kind of bread that makes you feel like a proper baker the moment it comes out of the oven. The dough is built entirely from pantry staples — flour, eggs, butter, milk, and yeast — so there's no need to scan labels for hidden nut ingredients or worry about cross-contact from specialty add-ins. What makes this loaf so special is the cold overnight fermentation, which firms up all that butter and coaxes out a complex, slightly tangy flavor that you simply can't rush. The windowpane test and the slow butter incorporation might sound fussy, but they're what give the crumb that signature soft, feathery pull. Shaping the dough into eight balls and nestling them into the loaf pan creates those gorgeous domed tops and natural tear-apart portions that look stunning on any table. That deep mahogany egg-wash finish isn't just for show — it signals a fully baked, perfectly set interior that slices cleanly and toasts like a dream. Whether you're serving it alongside eggs in the morning or using it as the base for the most indulgent French toast of your life, this brioche delivers every single time.
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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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