Classic Brioche
baking-sense.com · 2021 · 32 slices
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.
- Sugar in the middle half of recipes: 17% of the flour weight against the typical recipe's 14%.
- Butter in the middle half of recipes: 46% of the flour weight against the typical recipe's 36%.
Ingredients (8)
- 6 oz whole milk (¾ cup, scalded and cooled)170 g
- 2 ¼ teaspoons dry yeast≈ 7 g
- 17 ½ oz bread flour (3 ½ cups, see note)496 g
- 4 large eggs (room temperature)≈ 200 g
- 3 oz granulated sugar (⅓ cup)85 g
- 1 ½ teaspoons salt≈ 9 g
- 8 oz unsalted European butter (at cool room temperature)227 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg (for egg wash)≈ 50 g
flour 496 gbatter 1194 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% · 68th percentile · median 36%
- Egg40% · 50th percentile · median 40%
- Sugar17% · 70th percentile · median 14%
- Milk or water34% · 66th percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 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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