Grammy's Kitchen · Brioche · Basic Brioche
One of 32 brioche recipes we measured
from www.epicurious.com
It ranks #4 of 32 for gooeyness among the brioche recipes we compared. 1 cooks on www.epicurious.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 36% |
| fat | 47% | 33% |
| total sugar | 12% | 10% |
| egg | 38% | 42% |
| yeast | 5% | 2% |
| salt | 3% | 2% |
| dairy | 0% | 18% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 315 g | 2 1/4 cups/315 g all-purpose flour |
| 340 g | 2 1/4 cups/340 g bread flour |
| 30 g | 3 1/4 tsp active dry yeast, or 1 oz/30 g fresh cake yeast |
| 80 g | 1/3 cup plus 1 tbsp/80 g granulated sugar |
| 18 g | 1 tbsp kosher salt |
| 250 g | 5 large eggs, plus 1 large egg for the egg wash if making loaves |
| 310 g | 1 cup plus 6 tbsp/310 g unsalted butter, at room temperature, cut into 10 to 12 pieces |
| stand mixer with dough hook attachment, two 9-by-5-in/23-by-12-cm loaf pans if making loaves, parchment paper if making loaves (optional) |
Method: 9 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.