Grammy's Kitchen · Brioche · Brioche Rolls
One of 32 brioche recipes we measured
from www.bonappetit.com
It ranks #1 of 32 for softness among the brioche recipes we compared. 40 cooks on www.bonappetit.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 10% | 36% |
| fat | 0% | 33% |
| total sugar | 2% | 10% |
| egg | 0% | 42% |
| yeast | 0% | 2% |
| salt | 6% | 2% |
| dairy | 11% | 18% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 79 g | 1/3 cup warm water (105°F to 115°F) |
| 5 g | 1 1/2 teaspoons active dry yeast (from 1 envelope) |
| 1 pinch sugar plus 3 tablespoons sugar | |
| 270 g | 2 1/4 cups bread flour, divided |
| 38 g | 5 tablespoons all purpose flour |
| 8 g | 1 1/4 teaspoons coarse kosher salt |
| 150 g | 3 large eggs |
| 170 g | 3/4 cup (12 tablespoons) unsalted European-style butter (such as Plugrá), room temperature |
| 50 g | 1 large egg yolk, whisked to blend with 1 tablespoon heavy whipping cream (for glaze) |
| Fleur de sel |
Method: 6 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.