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Naturally Leavened Brioche-Style Kugelhopf

Maurizio Leo · kingarthurbaking.com · 1 loaf

Against 217 brioche recipes

No yeast, unlike 96% of recipes and more salt than 93%.

See how all 217 brioche recipes compare →

Get the method at kingarthurbaking.com →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.

  • No yeast at all, where 96% of recipes use some (most of those 1 to 1.9% of the flour weight).
  • More salt than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.4%, about twice as much.
Butter: 37%, 51st percentileEgg: 40%, 50th percentileSugar: 10%, 32nd percentileMilk or water: 29%, 58th percentileSalt: 2.7%, 94th percentileYeast: 0%, 2nd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1/2 cup (85g) sweetened tart cherries85 g
  • 1/2 cup (85g) Thompson raisins85 g
  • 1 cup (227g) Kirsch liqueur, or other cherry-flavored liqueur227 g
  • 13 tablespoons (185g) European-style butter185 g
  • 4 cups plus 2 tablespoons (496g) King Arthur Unbleached Bread Flour496 g
  • 2 1/4 teaspoons table salt≈ 14 g
  • 3/4 cup plus 2 tablespoons (191g) ripe sourdough starter191 g
  • 1/2 cup plus 1 tablespoon (130g) cold whole milk130 g
  • 4 large eggs, cold≈ 200 g
  • 1/4 cup (50g) granulated sugar50 g
  • 1 tablespoon (14g) orange blossom water, optional14 g

flour 496 gbatter 1677 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.

  • Butter37% · 51st percentile
  • Egg40% · 50th percentile
  • Sugar10% · 32nd percentile
  • Milk or water29% · 58th percentile
  • Salt2.7% · 94th percentile
  • Yeast0% · 2nd percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
30 minutes
median 30 minutes

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