Brioche Lab217 recipes
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Ad Hoc's Brioche

kirbiecravings.com · 2011 · 2 loaves

Against 217 brioche recipes

More butter than 87% of recipes.

See how all 217 brioche recipes compare →

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 butter than 87% of recipes: 53% of the flour weight against the typical recipe's 36%.
  • Egg in the middle half of recipes: 56% of the flour weight against the typical recipe's 40%.
Butter: 53%, 87th percentileEgg: 56%, 73rd percentileSugar: 13%, 44th percentileMilk or water: 15%, 26th percentileSalt: 1.2%, 42nd percentileYeast: 1.3%, 42nd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1/3 cup very warm water (110-115°F)≈ 79 g
  • 1 (0.25-oz) package active dry yeast ( or 2 1/4 tsp)7 g
  • 2 1/2 cups cake flour≈ 285 g
  • 2 cups all-purpose flour≈ 250 g
  • 1/3 cup granulated sugar≈ 67 g
  • 2 1/2 tsp fleur de sel or fine sea salt≈ 6 g
  • 6 large eggs (at room temperature)≈ 300 g
  • 10 oz unsalted butter (cut into 1" cubes, at room temperature)284 g

flour 535 gbatter 1278 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.

  • Butter53% · 87th percentile
  • Egg56% · 73rd percentile
  • Sugar13% · 44th percentile
  • Milk or water15% · 26th percentile
  • Salt1.2% · 42nd percentile
  • Yeast1.3% · 42nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 40 minutes
median 30 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.

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