Brioche Lab217 recipes

Brioche Lab · Calculator

Design your own brioche

The sliders start at the typical loaf: the median of 217 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

400 g, about 3 1/4 cups, makes one typical loaf.

Start from a recipe

Grams per 100 g of flour

  1. 145 g · 36%about 2/3 cup

    In the middle: 49% of recipes use more, 48% less.

    Brioche runs from about 25% butter for a bread-like loaf to 70% or more for a cake-like one; the butter goes in after the gluten has formed.

  2. 160 g · 40%about 3 large eggs

    In the middle: 50% of recipes use more, 42% less.

    Eggs replace most of the water, which gives the yellow, tender, shreddable crumb.

  3. 55 g · 14%about 1/4 cup

    In the middle: 49% of recipes use more, 50% less.

    Sugar adds sweetness and a deep brown crust; too much slows the yeast.

  4. 100 g · 25%about 1/2 cup

    In the middle: 49% of recipes use more, 48% less.

    A little milk or water on top of the eggs; some recipes use none.

  5. 6 g · 1.4%

    In the middle: 49% of recipes use more, 48% less.

    Around 2%.

  6. 6 g · 1.4%

    In the middle: 39% of recipes use more, 48% less.

    Enriched doughs rise slowly, so brioche carries more yeast than lean bread, often with an overnight chill.

Your brioche

Your brioche in grams, with approximate volumes
IngredientGrams
Flour400 gabout 3 1/4 cups
Butterbutter, oil and shortening145 gabout 2/3 cup
Eggwhole eggs, yolks and whites160 gabout 3 large eggs
Sugarwhite sugar, brown sugar, honey and syrups55 gabout 1/4 cup
Milk or watermilk, buttermilk, yogurt, cream and water100 gabout 1/2 cup
Salt6 g
Yeast6 g
Total872 g

872 g in all from 400 g of flour, counting only the groups above.

Closest real recipe: Brioche cocotte au thermomix (cookomix.com).

BakeThe median of 182 recipes is 350°F (175°C), most for 20 to 35 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on butter, egg, sugar, milk or water, salt and yeast at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    Brioche cocotte au thermomix · cookomix.com

    butter 30% · egg 30% · sugar 16% · milk or water 24% · salt 1.2% · yeast 1.4%

  2. 2

    Orangen-Brioche · kuechengoetter.de

    butter 45% · egg 42% · sugar 13% · milk or water 30% · salt 1.5% · yeast 1.8%

  3. 3

    Classic Brioche · bakerbettie.com

    butter 40% · egg 40% · sugar 18% · milk or water 25% · salt 1.6% · yeast 1.9%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 217 recipes for each group separately, so no single recipe is exactly the starting loaf. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g, a large egg 50 g.