Grammy's Kitchen · Brioche · Overnight Brioche Bread
One of 32 brioche recipes we measured
from atsloanestable.com
It ranks #5 of 32 for softness among the brioche recipes we compared. 4 cooks on atsloanestable.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 54% | 36% |
| fat | 33% | 33% |
| total sugar | 54% | 10% |
| egg | 2% | 42% |
| yeast | 0% | 2% |
| salt | 0% | 2% |
| dairy | 39% | 18% |
| flour strength | 18.9 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 113 g whole milk (warmed to 110 degrees F) |
| 20 g | 20 g granulated sugar |
| 7 g | 7 g instant or active dry yeast |
| 100 g | 2 large eggs (room temp) |
| 4 g | 1 tsp vanilla extract |
| 300 g | 300 g all-purpose flour |
| 3 g | 1/2 tsp fine sea salt |
| 85 g | 85 g unsalted butter (room temp) |
| Egg wash (1 egg + 2 tbsp heavy cream) |
Method: 12 steps, published by atsloanestable.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“1000/10 it is TRULY AMAZING!!!!! The BEST brioche recipe I have ever found, and I’m a seasoned bread baker!! I loved every minute of the process. The measurements are truly impeccable. I’m waiting for the loaf to cook so I can devour it!!!! The only change I m” — a cook, 5.0★