Brioche Lab217 recipes
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Brioche

leitesculinaria.com · 2020 · 12 servings

Against 217 brioche recipes

More egg than 91% of recipes and more yeast than 95%.

See how all 217 brioche recipes compare →

Get the method at leitesculinaria.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 91% of recipes: 69% of the flour weight against the typical recipe's 40%.
  • More yeast than 95% of recipes: 3.4% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
  • Less sugar than 83% of recipes: 8.9% of the flour weight against the typical recipe's 14%.
Butter: 40%, 60th percentileEgg: 69%, 92nd percentileSugar: 8.9%, 16th percentileMilk or water: 34%, 66th percentileSalt: 0.5%, 29th percentileYeast: 3.4%, 96th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 ounce (2 packed tablespoons) compressed yeast28 g
  • 2 tablespoons superfine sugar ((or just blitz granulated sugar in a blender until finely ground but not powdery))≈ 25 g
  • 1/3 cup plus 1 tablespoon whole milk ((cold if using compressed yeast, warm if using active dry yeast))≈ 97 g
  • 8 large egg yolks≈ 144 g
  • 2 1/4 cups unbleached all-purpose flour (as needed, divided)≈ 281 g
  • 1/4 teaspoon fine sea salt≈ 1.5 g
  • 8 tablespoons (1 stick) unsalted butter (cut into tablespoons and softened, plus more for the bowl and brioche tins)≈ 114 g
  • 1 large egg (well beaten with a hand blender)≈ 50 g

flour 281 gbatter 740 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.

  • Butter40% · 60th percentile
  • Egg69% · 92nd percentile
  • Sugar8.9% · 16th percentile
  • Milk or water34% · 66th percentile
  • Salt0.5% · 29th percentile
  • Yeast3.4% · 96th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 minutes
median 30 minutes

Keep exploring

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