Brioche Lab217 recipes
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Tahini Brioche

King Arthur Baking · kingarthurbaking.com · 12 rolls

Against 217 brioche recipes

More egg than 96% of recipes and more salt than 98%.

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.

  • More egg than 96% of recipes: 77% of the flour weight against the typical recipe's 40%, about twice as much.
  • More salt than 98% of recipes: 3.1% of the flour weight against the typical recipe's 1.4%, about twice as much.
  • More butter than 86% of recipes: 51% of the flour weight against the typical recipe's 36%.
Butter: 51%, 86th percentileEgg: 77%, 97th percentileSugar: 13%, 49th percentileMilk or water: 15%, 26th percentileSalt: 3.1%, 98th percentileYeast: 1.8%, 73rd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1/4 cup (57g) milk, whole preferred, lukewarm57 g
  • 2 1/4 teaspoons instant yeast or active dry yeast≈ 7 g
  • 1/2 teaspoon granulated sugar≈ 2.1 g
  • 2 large eggs≈ 100 g
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour180 g
  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour210 g
  • 1/4 cup (50g) granulated sugar50 g
  • 2 teaspoons (12g) table salt12 g
  • 3 large eggs, cold from the refrigerator≈ 150 g
  • 1 large egg yolk, (reserve the white)≈ 18 g
  • 6 tablespoons (110g) tahini110 g
  • 14 tablespoons (198g) unsalted butter, cold, cut in 1/2" cubes198 g
  • 1 large egg white (from above) beaten with 2 teaspoons water≈ 33 g
  • 1 to 2 tablespoons (11g to 21g) sesame seeds11 g

flour 390 gbatter 1138 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.

  • Butter51% · 86th percentile
  • Egg77% · 97th percentile
  • Sugar13% · 49th percentile
  • Milk or water15% · 26th percentile
  • Salt3.1% · 98th percentile
  • Yeast1.8% · 73rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 30 minutes

Keep exploring

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