Chef Isaac’s Brioche
jamiegeller.com · 2019 · 1 Servings
Against 217 brioche recipes
More butter than 91% of recipes and no milk or water, unlike 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 91% of recipes: 60% of the flour weight against the typical recipe's 36%.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- More egg than 78% of recipes: 60% of the flour weight against the typical recipe's 40%.
- More yeast than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 450 grams all-purpose flour (3 cups)450 g
- 268 grams butter (13 tablespoons)268 g
- 268 grams eggs (5)268 g
- 89 grams sugar (1 cup)89 g
- 10 grams instant yeast (3 tablespoons)10 g
- 9 grams kosher salt (2 tablespoons)9 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 beaten egg (for egg wash)≈ 50 g
flour 450 gbatter 1094 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter60% · 92nd percentile · median 36%
- Egg60% · 79th percentile · median 40%
- Sugar20% · 77th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast2.2% · 83rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 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.
Do something with it
Or browse all 217 brioche recipes.