Grammy's Kitchen · Brioche · 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 | 28% | 36% |
| fat | 36% | 33% |
| total sugar | 9% | 10% |
| egg | 50% | 42% |
| yeast | 2% | 2% |
| salt | 2% | 2% |
| dairy | 8% | 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.
| 79 g | 1/3 cup warm water (about 110°F) |
| 9 g | 1 tablespoon active dry yeast |
| 255 g | 9 ounces (about 1 1/2 cups) bread flour, plus more for dusting |
| 142 g | 5 ounces (about 3/4 cup) pastry flour |
| 141 g | 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces, plus more for pans |
| 200 g | 4 large eggs, cold, plus 1 large egg, lightly beaten |
| 38 g | 3 tablespoons sugar |
| 30 g | 2 tablespoons plus 1 teaspoon nonfat dry milk |
| 6 g | 1 teaspoon salt |
| Canola oil, for plastic wrap |
Method: 12 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.