Grammy's Kitchen · Brioche · Judy's Homemade Brioche
One of 32 brioche recipes we measured
from thewoksoflife.com
63 cooks on thewoksoflife.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 19% | 36% |
| fat | 37% | 33% |
| total sugar | 10% | 10% |
| egg | 48% | 42% |
| yeast | 1% | 2% |
| salt | 1% | 2% |
| dairy | 0% | 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.
| 300 g | 6 eggs ((at room temperature)) |
| 230 g | 1 cup unsalted butter ((2 sticks/1/2 pound/230g, at room temperature)) |
| 620 g | 4 3/4 cups all-purpose flour ((620g, divided)) |
| 9 g | 1 tablespoon active dry yeast ((9g)) |
| 50 g | 1/4 cup granulated sugar ((50g)) |
| 8 g | 1 1/2 teaspoons salt ((8g)) |
| 118 g | 1/2 cup warm water ((120 ml, about 120 degrees F/49 degrees C)) |
| 10 g | 2 teaspoons sugar ((10g, dissolved in 1 tablespoon/15 ml water)) |
Method: 14 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi. I thought this recipe produced very delicious bread although I might have baked mine a little longer than necessary because it turned out a little dry. I used an egg wash before baking and the only thing I did different was use 4 whole eggs and 2 yolks bec” — a cook, 5.0★
“I made this recipe and I just have a quick question. I don't think it's the recipe's fault, but the bread came out with a cake like structure and overall looks beautiful but is dry and like cotton in my mouth. Do you think this is a result of under proofing? I” — a cook, 4.0★