Brioche Lab217 recipes
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Brioche Bread

Amanda Rettke--iambaker.net · iambaker.net · 2024 · 1 loaf

Against 217 brioche recipes

More milk or water than 95% of recipes and less egg than 85%.

See how all 217 brioche recipes compare →

Get the method at iambaker.net →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 milk or water than 95% of recipes: 49% of the flour weight against the typical recipe's 25%, about twice as much.
  • Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
  • Less butter than 78% of recipes: 23% of the flour weight against the typical recipe's 36%.
  • More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 14%.
Butter: 23%, 21st percentileEgg: 20%, 10th percentileSugar: 20%, 80th percentileMilk or water: 49%, 96th percentileSalt: 0.8%, 35th percentileYeast: 1.4%, 55th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup (245 g) whole milk, (room temperature)245 g
  • ½ cup (100 g) granulated sugar100 g
  • 1 packet (about 2 ¼ teaspoons) active dry yeast≈ 7 g
  • 2 large eggs, (room temperature)≈ 100 g
  • 4 cups (500 g) all-purpose flour, (plus up to ½ cup extra as needed)500 g
  • ½ cup (1 stick / 113 g) unsalted butter, (cut into 1-inch pieces, room temperature)113 g
  • 1 teaspoon kosher salt≈ 4 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg, (room temperature)≈ 50 g
  • 1 tablespoon whole milk≈ 15 g

flour 500 gbatter 1069 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.

  • Butter23% · 21st percentile
  • Egg20% · 10th percentile
  • Sugar20% · 80th percentile
  • Milk or water49% · 96th percentile
  • Salt0.8% · 35th percentile
  • Yeast1.4% · 55th percentile

Oven

Temperature
350°F / 175°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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