Cranberry-Orange Brioche

Charlotte Rutledge · kingarthurbaking.com · 20 mini brioche; 12 muffin-sized brioche; or 2 larger brioch

Against 217 brioche recipes

Less sugar than 97% of recipes and less egg than 84%.

How it compares

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

Less sugar than 97% of recipes: 5.2% of the flour weight against the typical recipe's 14%, about half as much.
Less egg than 84% of recipes: 21% of the flour weight against the typical recipe's 40%, about half as much.
Less butter than 75% of recipes: 24% of the flour weight against the typical recipe's 36%.

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

3/4 cup (170g) cool water170 g
2 large eggs, cold from the refrigerator≈ 100 g
8 tablespoons (113g) unsalted butter, at cool room temperature, 65°F to 68°F113 g
2 tablespoons (25g) granulated sugar25 g
2 teaspoons instant yeast≈ 6 g
1 1/2 teaspoons (9g) table salt9 g
1/8 to 1/4 teaspoon orange oil, to taste*≈ 0.8 g
1 tablespoon (14g) orange zest14 g
4 cups (480g) King Arthur Unbleached All-Purpose Flour480 g
1 cup (113g) dried cranberries113 g
1/4 cup (25g) candied orange peel25 g

flour 480 gbatter 1056 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.