Brioche

PJ Hamel · kingarthurbaking.com · 12

Against 217 brioche recipes

More sugar than 99% of recipes and more salt than 89%.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

More sugar than 99% of recipes: 45% of the flour weight against the typical recipe's 14%, about 3 times as much.
More salt than 89% of recipes: 2.5% of the flour weight against the typical recipe's 1.4%.
More yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour330 g
1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk28 g
3 tablespoons (35g) granulated sugar35 g
1 1/4 teaspoons (8g) table salt8 g
1 tablespoon instant yeast≈ 9 g
3 large eggs,* cold from the refrigerator≈ 150 g
1/4 cup (57g) water, cool57 g
10 tablespoons (142g) unsalted butter, at cool room temperature, divided into 5 equal pieces142 g
1 cup (113g) confectioners' sugar113 g
1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
a pinch of salt≈ 0.4 g
2 to 3 teaspoons heavy cream≈ 13 g

flour 330 gbatter 889 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.