Grammy's Kitchen · Brioche · Brioche au Sucre
One of 32 brioche recipes we measured
from www.bonappetit.com
It ranks #2 of 32 for gooeyness among the brioche recipes we compared. 1 cooks on www.bonappetit.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 46% | 36% |
| fat | 60% | 33% |
| total sugar | 57% | 10% |
| egg | 61% | 42% |
| yeast | 11% | 2% |
| salt | 3% | 2% |
| dairy | 46% | 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.
| 122 g | 1/2 cup whole milk, warmed to 110° |
| 35 g | 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons) |
| 38 g | 3 tablespoons granulated sugar |
| 9 g | 1 1/2 teaspoons kosher salt |
| 1 teaspoon finely grated lemon zest | |
| 1 teaspoon finely grated orange zest | |
| 200 g | 4 large eggs, room temperature |
| 30 g | 2 tablespoons nonfat dry milk powder |
| 330 g | 2 3/4 cups bread flour, plus more for surface |
| 199 g | 14 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan |
| 150 g | 3/4 cup Belgian pearl sugar, divided |
Method: 8 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.