Brioche parisienne
Original in French
Cuisine AZ · cuisineaz.com · 2026 · 16
Against 217 brioche recipes
More yeast than 96% of recipes and more butter than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 96% of recipes: 3.7% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (10)
- 500 g Farine500 g
- 4 Œuf(s)≈ 200 g
- 1 Jaune(s) d'œuf(s)≈ 18 g
- 30 ml Eau≈ 30 g
- 50 ml Lait≈ 52 g
- 250 g Beurre250 g
- 50 g Sucre en poudre50 g
- 2 sachet(s) Sucre vanillé15 g
- 2 c. à soupe Levure de boulanger, déshydratée≈ 19 g
- 1 c. à café Sel≈ 6 g
flour 500 gbatter 1139 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.
- Butter50% · 82nd percentile · median 36%
- Egg44% · 55th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water16% · 29th percentile · median 25%
- Salt1.2% · 42nd percentile · median 1.4%
- Yeast3.7% · 97th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 12 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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