Sugar and Spice Brioche
kirbiecravings.com · 2011
Get the method at kirbiecravings.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 salt than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Butter in the middle half of recipes: 47% of the flour weight against the typical recipe's 36%.
Ingredients (15)
- 2 1/4 cups (315g) all purpose flour315 g
- 2 1/4 cups (340g) bread flour340 g
- 1 1/2 packages (3 1/4 tsp) active dry yeast≈ 11 g
- 1/2 cup plus 1 tbsp (82g) sugar82 g
- 1 tbsp salt≈ 18 g
- 1/2 cup (120g) cold water120 g
- 5 large eggs≈ 250 g
- 1 cup plus 6 tbsp (2 3/4 sticks/310 g) unsalted butter (at room temperature, cut into about 12 pieces)310 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup (100 g) sugar100 g
- 1/2 tsp ground cinnamon≈ 1.3 g
- 1/4 tsp ground ginger≈ 0.7 g
- 1/4 tsp ground nutmeg≈ 0.7 g
- pinch ground cloves≈ 0.4 g
- pinch salt≈ 0.4 g
- 1/4 cup (56g) unsalted butter (melted)56 g
flour 655 gbatter 1446 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.
- Butter47% · 73rd percentile · median 36%
- Egg38% · 42nd percentile · median 40%
- Sugar13% · 44th percentile · median 14%
- Milk or water18% · 32nd percentile · median 25%
- Salt2.7% · 94th percentile · median 1.4%
- Yeast1.6% · 63rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 35 minutes
- median 30 minutes
Keep exploring
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