Xanthan Gum Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough comes together from a short list of honest pantry staples — flour, eggs, butter, milk, yeast — with no stabilizers or additives needed to achieve that signature soft, glossy crumb. That's actually great news for anyone avoiding xanthan gum, because traditional brioche has never needed it: the gluten structure built through proper kneading and the fat from a full cup of butter do all the heavy lifting naturally. The overnight cold fermentation step is a quiet kind of magic, firming the dough so it's easy to shape while deepening the flavor in a way that a same-day loaf simply can't match. Arranging the dough into eight smooth balls before baking gives you that classic pull-apart top with a deep mahogany crust that looks genuinely impressive straight out of a home oven. Patience is the main ingredient here — between the long knead, the overnight rest, and the final proof — but every step is straightforward and the results are absolutely worth it. Slice it thick for French toast, serve it alongside a weekend brunch spread, or honestly just eat it warm with a little extra butter.

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Ingredients

10 servings

For the dough

¼ cup whole milk, warmed to 110°f (43°c)
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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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