Grammy's Kitchen · Brioche · Brioche Hamburger Buns
One of 32 brioche recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 36% | 36% |
| fat | 32% | 33% |
| total sugar | 6% | 10% |
| egg | 46% | 42% |
| yeast | 2% | 2% |
| salt | 1% | 2% |
| dairy | 0% | 18% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 1 tablespoon instant yeast |
| 90 g | 3/4 cup all-purpose flour |
| 177 g | 3/4 cup lukewarm water |
| 200 g | 4 large eggs |
| 450 g | 3 3/4 cups all-purpose flour, divided |
| 31 g | 2 1/2 tablespoons sugar |
| 6 g | 1 teaspoons salt |
| 170 g | 12 tablespoons (1 1/2 sticks) room temperature, unsalted butter |
| 50 g | 1 large egg |
| 15 g | 1 tablespoon water |
| Flaky sea salt (for sprinkling), optional |
Method: 11 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I do not need more than 4 buns at a time. Yes I can halve the recipe but can I make a full recipe and freeze the remaining portion? How and at what point?” — a cook
“Please give weights for the flour in this recipe. Other sites have a cup of flour varying from 120 g to 140 g and this really makes a difference.” — a cook