Grammy's Kitchen · Brioche · Bubble-Top Brioches
One of 32 brioche recipes we measured
from www.bonappetit.com
48 cooks on www.bonappetit.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 38% | 36% |
| fat | 39% | 33% |
| total sugar | 10% | 10% |
| egg | 56% | 42% |
| yeast | 2% | 2% |
| salt | 2% | 2% |
| dairy | 34% | 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.
| 59 g | 1/4 cup warm water (110°F to 115°F) |
| 61 g | 1/4 cup warm whole milk (110°F to 115°F) |
| 7 g | 3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes) |
| 330 g | 2 3/4 cups all purpose flour |
| 9 g | 1 1/2 teaspoons salt |
| 150 g | 3 large eggs, room temperature |
| 38 g | 3 tablespoons sugar |
| 170 g | 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature |
| 50 g | 1 large egg beaten to blend with 1 teaspoon water (for glaze) |
Method: 9 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.