Brioche Saint-Genix
Food Network · foodnetwork.com · 2017 · 1 brioche loaf
Against 217 brioche recipes
More sugar than 99% of recipes and more butter than 93%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 99% of recipes: 48% of the flour weight against the typical recipe's 14%, about 3.5 times as much.
- More butter than 93% of recipes: 68% of the flour weight against the typical recipe's 36%.
- More yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
Ingredients (12)
- 1/3 cup sugar≈ 67 g
- 40 almondsn/a
- 3 drops red food coloring≈ 1.2 g
- 2 cups unbleached all-purpose flour, plus more for dusting≈ 250 g
- 3 tablespoons sugar≈ 38 g
- 2 1/4 teaspoons active dry yeast≈ 7 g
- 1 teaspoon kosher salt≈ 4 g
- 1/3 cup warm whole milk, or cream (100 to 110 degrees F)≈ 81 g
- 6 ounces unsalted butter, room temperature, plus more for greasing170 g
- 2 eggs, lightly beaten, plus 1 egg≈ 100 g
- 1 teaspoon sugar≈ 4.2 g
- 1 tablespoon rock sugar≈ 13 g
flour 250 gbatter 735 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.
- Butter68% · 94th percentile · median 36%
- Egg40% · 46th percentile · median 40%
- Sugar48% · 100th percentile · median 14%
- Milk or water33% · 63rd percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast2.8% · 90th percentile · median 1.4%
Oven
- Temperature
- 275°F / 135°C
- median 350°F
- Time
- 120 minutes
- median 30 minutes
Keep exploring
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