Grammy's Kitchen · Brioche · Simple Brioche
One of 32 brioche recipes we measured
from www.epicurious.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 15% | 36% |
| fat | 32% | 33% |
| total sugar | 14% | 10% |
| egg | 69% | 42% |
| yeast | 1% | 2% |
| salt | 2% | 2% |
| dairy | 0% | 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.
| 360 g | 3 cups unbleached, all-purpose flour |
| 50 g | 1/4 cup sugar |
| 9 g | 1-1/2 teaspoons sea salt |
| 44 g | 3 tablespoons warm water |
| 3 g | 1 teaspoon active dry yeast |
| 200 g | 4 large eggs, beaten |
| 114 g | 8 tablespoons (1 stick) unsalted butter, melted |
| 50 g | 1 egg |
| 10 g | 2 teaspoons water |
Method: 8 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.