Grammy's Kitchen · Brioche · Classic Brioche
One of 32 brioche recipes we measured
from bakerbettie.com
2 cooks on bakerbettie.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 | 25% | 36% |
| fat | 40% | 33% |
| total sugar | 18% | 10% |
| egg | 40% | 42% |
| yeast | 2% | 2% |
| salt | 2% | 2% |
| dairy | 25% | 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.
| 95 g | 95 grams (1/3 cup) whole milk, warmed to about 90°F/ 32°C |
| 66 g | 66 grams (1/3 cup) granulated sugar |
| 7 g | 2 1/4 teaspoons (1 package) instant or quick rising yeast, not active dry |
| 375 g | 375 grams (3 cups + 2 tablespoons) bread flour |
| 6 g | 1 teaspoon salt |
| 150 g | 150 grams (1 stick + 2 tablespoons) unsalted butter, room temperature |
| 150 g | 3 large eggs, room temperature |
Method: 11 steps, published by bakerbettie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.