Classic Brioche
Baker Bettie · bakerbettie.com · 2024 · 12
Against 217 brioche recipes
Close to the middle of 217 brioche recipes on every ingredient.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Yeast in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
- Sugar in the middle half of recipes: 18% of the flour weight against the typical recipe's 14%.
Ingredients (7)
- 95 grams (⅓ cup) whole milk, warmed to about 90°F/ 32°C95 g
- 66 grams (⅓ cup) granulated sugar66 g
- 2 ¼ teaspoons (1 package) instant or quick rising yeast, not active dry≈ 7 g
- 375 grams (3 cups + 2 tablespoons) bread flour375 g
- 1 teaspoon salt≈ 6 g
- 150 grams (1 stick + 2 tablespoons) unsalted butter, room temperature150 g
- 3 large eggs, room temperature≈ 150 g
flour 375 gbatter 849 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.
- Butter40% · 57th percentile · median 36%
- Egg40% · 46th percentile · median 40%
- Sugar18% · 71st percentile · median 14%
- Milk or water25% · 50th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast1.9% · 76th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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