Grammy's Kitchen · Brioche · Brioche
One of 32 brioche recipes we measured
from www.foodnetwork.com
It ranks #1 of 32 for gooeyness among the brioche recipes we compared. 14 cooks on www.foodnetwork.com rate it 3.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 64% | 36% |
| fat | 5% | 33% |
| total sugar | 18% | 10% |
| egg | 26% | 42% |
| yeast | 40% | 2% |
| salt | 1% | 2% |
| dairy | 64% | 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.
| 227 g | 1 package active dry yeast |
| 366 g | 1 1/2 cups warm milk (105 degrees to 115 degrees F) |
| 100 g | 1/2 cup sugar plus 1 tablespoon sugar |
| 27 g | 2 tablespoons extra virgin olive oil |
| 100 g | 2 egg yolks |
| 570 g | 4 1/2 to 5 cups unbleached all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 50 g | 1 egg white |
| Sorbetto, for serving |
Method: 8 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I disagree with the reviewers who rated this bread badly without even trying it simply because it doesn't use butter. The milk + olive oil combination is a good, healthy alternative to the ~2 sticks of butter brioche tends to call for. Of course the bread is” — a cook, 5.0★
“I made bread for another dessert recipe instead of rolls and mistakenly put all the sugar into the bread making it very sweet but, even so, it was excellent, even without the egg white/sugar mix on the outside. We can't buy this in our area so the recipe saved” — a cook, 5.0★