Making soft and buttery bread at home is one of the best things you can do in your kitchen.
Traditional brioche usually uses a lot of eggs, but I wanted to make an eggless brioche bread that is just as rich and tender.
This version is completely egg free, making it ideal for anyone with an egg allergy or anyone who simply ran out of eggs.
A little bit of Greek yogurt and softened butter give this loaf its soft crumb and golden crust.
You can slice it thick for French toast, spread some jam on it, or just enjoy a warm piece by itself.
Why You’ll Love It
Rich and Buttery – Softened butter creates a luxurious crumb with deep richness in every tender bite.
Perfectly Soft Texture – Greek yogurt and milk keep this loaf moist, fluffy, and wonderfully delicate.
Eggless Brioche Charm – You get classic brioche richness and softness without using eggs.
Beautiful Golden Finish – The maple milk glaze gives the loaf a glossy, deeply golden top.
Ingredient List
For The Dough
- 3 1/4 cups Bread Flour
- 2 1/4 tsp Instant Yeast
- 1/3 cup Granulated Sugar
- 1 tsp Fine Sea Salt
- 3/4 cup Warm Whole Milk
- 1/3 cup Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 10 tbsp Unsalted Butter, Softened
For The Glaze
- 1 tbsp Whole Milk
- 1 tsp Maple Syrup
Directions
Step 1
Combine the bread flour, instant yeast, sugar, and salt in a large mixing bowl.
Step 2
Add the warm milk, Greek yogurt, and vanilla. Mix until a shaggy dough forms, then knead for about 5 minutes until the dough begins to become smooth.
Step 3
Add the softened butter 1 tablespoon at a time, kneading well after each addition. Continue kneading for 8 to 10 minutes, until the dough is glossy, elastic, and slightly tacky but pulls cleanly from the sides of the bowl.
Step 4
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours, until doubled in volume.
Step 5
Gently deflate the dough and divide it into 8 equal portions. Shape each portion into a smooth ball and arrange the balls in a greased 9 x 5-inch loaf pan.
Step 6
Cover the pan and let the dough rise for 45 to 60 minutes, until noticeably puffy and about 1 inch above the rim. Preheat the oven to 350°F near the end of the rising time, then stir together the milk and maple syrup and brush it over the loaf.
Step 7
Bake for 30 to 35 minutes, until deeply golden and the center reaches about 190°F. Cool in the pan for 10 minutes, then transfer the loaf to a rack and cool before slicing.
Tips
Use Softened Butter
Bring the butter to room temperature before you start. It should be soft enough to press easily, but not melted or oily.
Add it one tablespoon at a time after the dough has started to develop gluten. Knead well after each addition so the dough stays smooth and elastic instead of becoming greasy.
Watch the Dough Texture
The finished dough should feel slightly tacky, glossy, and stretchy. It should pull away from the bowl while still feeling soft, not stiff.
If the dough seems very wet, knead it for a few more minutes before adding flour. Extra flour can make this eggless brioche heavier and less tender.
Use the Dough Size to Judge Rising
Rising time can change depending on the temperature of your kitchen. Look for the dough to double during the first rise instead of relying only on the clock.
For the second rise, the dough balls should look noticeably puffy and sit about 1 inch above the rim of the pan. If they have not reached that height, give them more time before baking.
Try These Next
- Eggless Boston Cream Donuts
- Eggless Chocolate Babka
- Eggless Cinnamon Bread Pudding
- Eggless Golden French Toast
- Eggless Gooey Cinnamon Rolls
Questions You Might Have
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount, but stir the active dry yeast into the warm milk with a pinch of sugar first.
Let it sit for 5 to 10 minutes until it looks foamy, then add it with the remaining wet ingredients.
Eggless Brioche Bread
Ingredients
Equipment
Method
- Combine the bread flour, instant yeast, sugar, and salt in a large mixing bowl.
- Add the warm milk, Greek yogurt, and vanilla. Mix until a shaggy dough forms, then knead for about 5 minutes until the dough begins to become smooth.
- Add the softened butter 1 tablespoon at a time, kneading well after each addition. Continue kneading for 8 to 10 minutes, until the dough is glossy, elastic, and slightly tacky but pulls cleanly from the sides of the bowl.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours, until doubled in volume.
- Gently deflate the dough and divide it into 8 equal portions. Shape each portion into a smooth ball and arrange the balls in a greased 9 x 5-inch loaf pan.
- Cover the pan and let the dough rise for 45 to 60 minutes, until noticeably puffy and about 1 inch above the rim. Preheat the oven to 350°F near the end of the rising time, then stir together the milk and maple syrup and brush it over the loaf.
- Bake for 30 to 35 minutes, until deeply golden and the center reaches about 190°F. Cool in the pan for 10 minutes, then transfer the loaf to a rack and cool before slicing.