Grammy's Kitchen · Brioche · Brioche
One of 32 brioche recipes we measured
It ranks #4 of 32 for richness among the brioche recipes we compared. 156 cooks on www.kingarthurbaking.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 30% | 36% |
| fat | 43% | 33% |
| total sugar | 45% | 10% |
| egg | 45% | 42% |
| yeast | 3% | 2% |
| salt | 2% | 2% |
| dairy | 12% | 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.
| 330 g | 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour |
| 28 g | 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk |
| 35 g | 3 tablespoons (35g) granulated sugar |
| 8 g | 1 1/4 teaspoons (8g) table salt |
| 9 g | 1 tablespoon instant yeast |
| 150 g | 3 large eggs,* cold from the refrigerator |
| 57 g | 1/4 cup (57g) water, cool |
| 142 g | 10 tablespoons (142g) unsalted butter, at cool room temperature, divided into 5 equal pieces |
| 113 g | 1 cup (113g) confectioners' sugar |
| 4 g | 1 teaspoon King Arthur Pure Vanilla Extract |
| 1 pinch of salt | |
| 12 g | 2 to 3 teaspoons heavy cream |
Method: 10 steps, published by www.kingarthurbaking.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.