Grammy's Kitchen · Brioche · Brioche
One of 32 brioche recipes we measured
from www.epicurious.com
It ranks #2 of 32 for richness among the brioche recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 32% | 36% |
| fat | 60% | 33% |
| total sugar | 9% | 10% |
| egg | 36% | 42% |
| yeast | 2% | 2% |
| salt | 4% | 2% |
| dairy | 32% | 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.
| 281 g | 2 1/4 cups (281g) all-purpose flour |
| 5 g | 1 1/2 teaspoons (5g) active dry yeast or 2 packed teaspoons (12g) fresh yeast |
| 90 g | 1/2 cup less 2 tablespoons (90g) milk |
| 100 g | 2 extra-large eggs, lightly beaten |
| 170 g | 12 tablespoons (170g) unsalted butter, softened and cut into pieces |
| 25 g | 2 tablespoons (25g) sugar |
| 10 g | 2 1/2 teaspoons (10g) coarse salt |
Method: 12 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.