Classic Brioche

King Arthur Baking · kingarthurbaking.com · 12 small brioche or 1 large loaf

Against 217 brioche recipes

More butter than 94% of recipes and more egg than 95%.

How it compares

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

More butter than 94% of recipes: 69% of the flour weight against the typical recipe's 36%, about twice as much.
More egg than 95% of recipes: 76% of the flour weight against the typical recipe's 40%.
Less sugar than 90% of recipes: 7.6% of the flour weight against the typical recipe's 14%, about half as much.

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

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour, divided330 g
1 1/2 teaspoons instant yeast≈ 4.7 g
1/4 cup (57g) cool water57 g
4 large eggs, cold from the refrigerator≈ 200 g
2 tablespoons (25g) granulated sugar25 g
3/4 teaspoon table salt≈ 4.5 g
16 tablespoons (227g) unsalted butter, at cool room temperature, 65°F to 68°F227 g
1 large egg≈ 50 g
1 tablespoon water≈ 15 g

flour 330 gbatter 913 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.