Grammy's Kitchen · Brioche · Brioche
One of 32 brioche recipes we measured
from www.foodnetwork.com
It ranks #5 of 32 for gooeyness among the brioche recipes we compared. 7 cooks on www.foodnetwork.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 36% |
| fat | 45% | 33% |
| total sugar | 12% | 10% |
| egg | 64% | 42% |
| yeast | 4% | 2% |
| salt | 2% | 2% |
| dairy | 20% | 18% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 156 g | 5.5 ounces (1 1/4 cups) all-purpose flour |
| 23 g | 0.8 ounces (2 tablespoons plus 2 teaspoons) active dry yeast |
| 94 g | 3.3 ounces (1/3 cup) whole milk, at room temperature |
| 300 g | 6 large eggs |
| 74 g | 2.6 ounces (1/4 cup plus 2 tablespoons) sugar |
| 14 g | 0.5 ounce (2 1/2 teaspoons) kosher salt |
| 468 g | 16.5 ounces (3 3/4 cups) all-purpose flour |
| 284 g | 10 ounces (20 tablespoons/2 1/2 sticks) unsalted butter, at room temperature, plus melted butter for the bowl and pan |
| 100 g | 2 large egg yolks |
| 30 g | 2 tablespoons heavy cream |
Method: 10 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe! Bread is very good. Superb instructions by Melissa. I have never weighed all the ingredients in the recipe until now. I picked up some useful tips just by watching her. She gave precise instructions. Can’t wait to watch her other classes.” — a cook, 5.0★
“Brioche recipe is way off , too many eggs and twenty tbls of butter? I don’t think this is right. I did it step by step and the final dough is as watery as the melted butter.” — a cook, 2.0★