Grammy's Kitchen · Brioche · Golden Brioche
One of 32 brioche recipes we measured
from www.bonappetit.com
It ranks #1 of 32 for richness among the brioche recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 36% | 36% |
| fat | 76% | 33% |
| total sugar | 11% | 10% |
| egg | 44% | 42% |
| yeast | 0% | 2% |
| salt | 3% | 2% |
| dairy | 18% | 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.
| 79 g | 1/3 cup warm water (105°F to 115°F) |
| 81 g | 1/3 cup warm milk (105°F to 115°F) |
| 2 envelopes dry yeast | |
| 450 g | 3 3/4 cups all purpose flour |
| 12 g | 2 teaspoons salt |
| 150 g | 3 large eggs |
| 50 g | 1/4 cup sugar |
| 340 g | 1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature |
| 50 g | 1 egg, beaten to blend with 1 tablespoon water (for glaze) |
Method: 4 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.