Grammy's Kitchen · Brioche · Brioche Buns
One of 32 brioche recipes we measured
from preppykitchen.com
45 cooks on preppykitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 47% | 36% |
| fat | 15% | 33% |
| total sugar | 6% | 10% |
| egg | 26% | 42% |
| yeast | 2% | 2% |
| salt | 2% | 2% |
| dairy | 47% | 18% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 1/2 cups (300g) bread flour, plus more for dusting |
| 90 g | 3/4 cup (90g) all-purpose flour |
| 25 g | 2 tablespoons granulated sugar |
| 7 g | 2 1/4 teaspoons instant yeast ((.25-ounce packet)) |
| 9 g | 1 1/2 teaspoons salt |
| 183 g | 3/4 cup (180mL) warm milk ((110-120F)) |
| 100 g | 2 large eggs |
| 57 g | 4 tablespoons (57g) unsalted butter (room temp) |
| Egg wash ((1 large egg plus 1 tablespoon water or milk, beaten)) |
Method: 9 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey John, I was debating whether to use your recipe because other recipes online do a double rise. One for the dough after it is mixed and then after the buns are formed. Well I decided to use your recipe because it took less time to make the buns. All I can s” — a cook, 5.0★
“Have been following so many recipes and this popped on as I am just thinking to make my own brioche buns for the pulled pork I am bringing to the clinic for a pot luck for my crew - and added to the mix on my daughter’s birthday - meant to be. Making these ton” — a cook, 5.0★