Perfect Brioche Bread
africanbites.com · 2024 · 16
Against 217 brioche recipes
More sugar than 95% of recipes and more yeast than 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 95% of recipes: 28% of the flour weight against the typical recipe's 14%, about twice as much.
- More yeast than 87% of recipes: 2.6% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 5 teaspoons (14g) active dry yeast14 g
- ½ cup (120ml) milk≈ 122 g
- ½-¾ cup (100-150g) granulated sugar150 g
- 2 teaspoons (10g) salt10 g
- 5 large eggs, (at room temperature )≈ 250 g
- 4¼ cups (531g) unbleached all-purpose flour (plus more for dusting )531 g
- 8 ounces (227g) unsalted butter (cut into 16 pieces and slightly softened )227 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg≈ 50 g
- 1 teaspoon (5ml) water≈ 4.9 g
- crystalized sugar (optional garnish)n/a
flour 531 gbatter 1304 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter43% · 62nd percentile · median 36%
- Egg47% · 60th percentile · median 40%
- Sugar28% · 96th percentile · median 14%
- Milk or water23% · 44th percentile · median 25%
- Salt1.9% · 69th percentile · median 1.4%
- Yeast2.6% · 87th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 18 to 20 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
Do something with it
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