Grammy's Kitchen · Brioche · Easy Overnight Brioche
One of 32 brioche recipes we measured
from amybakesbread.com
It ranks #30 of 32 for fluffiness among the brioche recipes we compared. 2 cooks on amybakesbread.com rate it 2.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 18% | 36% |
| fat | 41% | 33% |
| total sugar | 11% | 10% |
| egg | 51% | 42% |
| yeast | 3% | 2% |
| salt | 2% | 2% |
| dairy | 18% | 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.
| 122 g | 1/2 cup milk, warmed (whole) |
| 19 g | 2 Tablespoons instant yeast |
| 75 g | 6 Tablespoons granulated sugar |
| 12 g | 2 teaspoons salt |
| 300 g | 6 large eggs |
| 690 g | 5 1/2 - 6 cups all purpose flour |
| 284 g | 1 1/4 cup unsalted butter (20 Tablespoons) |
| 50 g | 1 large egg (for egg wash) |
| splash of water (for egg wash) |
Method: 14 steps, published by amybakesbread.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“ratios are off. 2 tbsp of active yeast should have been tsps. the flour is too much unless the eggs are extra large. avoid this recipe.” — a cook, 1.0★
“So brioche wasn't invented until after the stand mixer?” — a cook, 4.0★