Brioche
Original in Dutch
Anne Starmans · leukerecepten.nl · 2026 · 12 sneeën
Get the method at leukerecepten.nl →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.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
- Egg in the middle half of recipes: 55% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- 365 gr tarwebloem365 g
- 120 ml halfvolle melk≈ 124 g
- 1 zakje gedroogde gist (7 gram)7 g
- 1 snuf zout≈ 0.4 g
- 40 gr kristalsuiker40 g
- 4 eieren≈ 200 g
- 140 gr ongezouten roomboter (kamertemperatuur)140 g
- 1 eetlepel (zonnebloem)olie≈ 14 g
- 2 eetlepels kraanwater≈ 30 g
- broodvorm (of cakeblik )n/a
- Keukenmachinen/a
flour 365 gbatter 919 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.
- Butter42% · 62nd percentile · median 36%
- Egg55% · 72nd percentile · median 40%
- Sugar11% · 34th percentile · median 14%
- Milk or water34% · 65th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1.9% · 76th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 minutes
- median 30 minutes
Keep exploring
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