Grammy's Kitchen · Brioche · Classic Brioche Bread
One of 32 brioche recipes we measured
from natashaskitchen.com
59 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 36% |
| fat | 11% | 33% |
| total sugar | 19% | 10% |
| egg | 37% | 42% |
| yeast | 2% | 2% |
| salt | 1% | 2% |
| dairy | 34% | 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.
| 183 g | 3/4 cup warm milk (1%, 2% or whole milk) |
| 9 g | 1 Tbsp active dry yeast ((platinum works best)) |
| 150 g | 3 large eggs (room temperature) |
| 100 g | 1/2 cup granulated sugar (divided) |
| 57 g | 4 Tbsp unsalted butter (melted and slightly cooled (plus more to grease pan and bowl)) |
| 6 g | 1 tsp salt |
| 540 g | 4 1/2 cups all-purpose flour (measured correctly) |
| 50 g | 1 egg |
| 5 g | 1 tsp water |
| 1 tsp poppy seeds (optional) |
Method: 9 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have been trying to find my receipe, we have made brioche, every easter in my family for 6 generations. This is very close, other my grandmother proofed the yeast in 1/3 cup warm water. As she scolded the milk added the butter to the milk, also she never add” — a cook, 4.0★
“Hi, i have a question. It Tasten delicious, but the top strands didn't completely keep their shape when baked. So it was more like an almost shapeless oval something when baked. It still tasted amazing but I was wondering wondering what went wrong. I was won” — a cook, 5.0★