Easy Brioche Kneaded with a Mixer
bakeschool.com · 2014 · 8
Get the method at bakeschool.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Butter in the middle half of recipes: 46% of the flour weight against the typical recipe's 36%.
Ingredients (9)
- 63 mL whole milk (3.25 % fat) (warmed to 110–115ºF)≈ 65 g
- 11.25 mL active dry yeast (1 packet)≈ 7 g
- 250 grams bleached all-purpose flour250 g
- 5 mL Diamond Crystal fine kosher salt≈ 3.7 g
- 2 large egg(s)≈ 100 g
- 30 mL granulated sugar≈ 25 g
- 115 grams unsalted butter115 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg(s)≈ 50 g
- 1 tsp water≈ 4.9 g
flour 250 gbatter 566 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.
- Butter46% · 69th percentile · median 36%
- Egg40% · 46th percentile · median 40%
- Sugar10% · 32nd percentile · median 14%
- Milk or water26% · 52nd percentile · median 25%
- Salt1.5% · 52nd percentile · median 1.4%
- Yeast2.8% · 90th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 15 to 20 minutes
- median 30 minutes
Keep exploring
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