Grammy's Kitchen · Brioche · Basic Brioche
One of 32 brioche recipes we measured
from www.epicurious.com
It ranks #5 of 32 for rise among the brioche recipes we compared. 24 cooks on www.epicurious.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 61% | 36% |
| fat | 17% | 33% |
| total sugar | 81% | 10% |
| egg | 1% | 42% |
| yeast | 1% | 2% |
| salt | 0% | 2% |
| dairy | 18% | 18% |
| flour strength | 23.6 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 30 g | water, at room temperature (70° to 90°F): 2 tablespoon (1 ounce or 29.5 grams) |
| 12 g | sugar: 1 tablespoon (scant 0.5 ounce or 12.5 grams) |
| 1 g | instant yeast: 1/4 teaspoon (0.8 grams) |
| 71 g | unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1/2 cup (2.5 ounces or 71 grams) |
| 58 g | eggs: 1 large egg (2 ounces or 58 grams weighed in the shell) |
| 156 g | unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1 cup plus 1 1/2 tablespoons (5.5 ounces or 156 grams) |
| 25 g | sugar: 2 tablespoons (about 0.75 ounce or 25 grams) |
| 4 g | instant yeast: 1 1/4 teaspoons (4 grams) |
| 3 g | salt: 1/2 teaspoon (3.3 grams) |
| 113 g | eggs: 2 large eggs, cold (4 ounces or 113 grams weighed in shells) |
| 113 g | unsalted butter, very soft: 8 tablespoons (4 ounces or 113 grams) |
| eggs: 1 large egg yolk (1 tablespoon) | |
| cream or milk: 1 teaspoon |
Method: 44 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.