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Fluffy Brioche Bread (Eggless)

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After many requests, it is finally time for us to share our delicious fluffy brioche bread recipe!

To add a little twist to this eggless brioche bread, we added milk chocolate because everything is better with chocolate, right? Of course, the chocolate in this recipe is totally optional. 

When making recipes with chocolate, it is recommended to use a good quality one. Usually, the easy way will be to go to the grocery store. However, their chocolate often contains large amounts of added sugar.

If you have never tasted Valrhona chocolate, you absolutely must! We have been using them for many years now and will never be able to go back. They have so many varieties with so many different flavors. They are not cheap, but their chocolates are truly going to bring your recipes to the next level. No wonder this is what the pros use!

Here are a few chocolates we love to use:

For more, check out our entire selection of recommended baking chocolates.

Also, brioche dough has a reputation for being relatively sticky and difficult to knead by hand. Therefore, for a homogeneous and 100% successful kneading, we recommend that you use a stand mixer. For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

Looking for more delicious breakfast ideas? Check out our recipes: 

Bon appétit!


Difficulty: pineapple goldpineapple graypineapple gray

Prep time: 35 mins / Cook time: 45 mins / Servings: 2 loaves 

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Eggless Brioche Dough

12.5 oz (350g) - Milk

1½ tsp (10g) - Dry yeast 

2 tsp (10g) - Sea salt

20.5 oz (580g) - Flour

2 oz (56g) - Stevia

10 oz (284g) - Butter 

7 oz (200g) - Milk chocolate

Egg Wash (optional, contains egg)

Tip: As a substitute, you can brush your brioche with a mix of 2 tbsp (30g) of milk and 3 tsp (15g) of honey.

1 - Egg yolk

1 tbsp (15g) - Milk

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Eggless Brioche Dough

1 - Add the milk to a pouring jug and microwave it for about 45 seconds (or until lukewarm).

Tip: Pyrex is the gold standard of measuring cups, we love their quality and durability!

2 - Add the dry yeast to the warm milk and mix to combine with a fork. Set aside. 

3 - To a stand mixer bowl, whisk all the dry ingredients together: the sea salt, flour, and stevia.

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!

For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

4 - Next, pour the yeast mixture over the dry ingredients. Knead on medium speed for about 8 minutes using the hook attachment.

5 - When the dough comes together and no longer sticks to the edges of the bowl, add the butter and knead for 13 minutes on medium speed.

6 - Meanwhile, roughly chop the milk chocolate using a sharp knife. Then, add it to the brioche dough once it is smooth and no longer sticking to the bowl. Finally, knead for about 3 minutes (or until the chocolate is fully incorporated).

Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.

7 - Next, coat a large mixing bowl with baking spray and transfer the dough to it. Cover the bowl with plastic wrap and allow the dough to proof for 2 hours. Then, place it in the fridge for at least 2 hours. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

8 - Press down the dough to release the gas and cut it in half.

9 - Flatten one half and cut it into 3 equal pieces. Then, roll each portion into long sausage shapes using this technique

10 - Join the 3 pieces of dough together on one side and gently braid them like so.

11 - Coat a loaf pan with baking spray and flour. Next, turn it upside down and make sure to remove the excess flour.

12 - Transfer the braided dough into the loaf pan, cover it with a towel and allow it to proof for at least 2 hours.

13 - Repeat steps 9 through 12 with the other half of the dough. 


Egg Wash (optional, contains egg)

Tip: As a substitute, you can brush your brioche with a mix of 2 tbsp (30g) of milk and 3 tsp (15g) of honey.

1 - Into a small bowl, whisk together one egg yolk and a tablespoon of milk until fully incorporated. 

2 - Once the dough has at least doubled in size, brush it with egg wash using a pastry brush (boar/silicone).

3 - Next, transfer the brioche into a 340°F (170°C) oven and bake for about 45 minutes.

4 - When ready, let the brioche cool at room temperature for a few minutes. Then, unmold the brioche and place it on a cooling rack.


Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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