Brioche traditionnelle filante au beurre
Original in French
Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 10 parts
Against 217 brioche recipes
More egg than 98% of recipes and more butter than 89%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 98% of recipes: 82% of the flour weight against the typical recipe's 40%, about twice as much.
- More butter than 89% of recipes: 57% of the flour weight against the typical recipe's 36%.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- More salt than 84% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (9)
- 9 g de levure fraîche9 g
- 150 g d’œufs entiers battus (environ 3 œufs, bien froids)150 g
- 245 g de farine T45 de qualité (genre Gruau)245 g
- 35 g de sucre semoule35 g
- 5 g de sel fin5 g
- 140 g de beurre doux (entre frais et tempéré)140 g
- gousse de vanille (grattée, ou poudre de vanille)n/a
- 1 d’œufs entiers battus (pour la dorure)≈ 50 g
- 1 pincée de sel fin (pour la dorure)≈ 0.4 g
flour 245 gbatter 634 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.
- Butter57% · 91st percentile · median 36%
- Egg82% · 99th percentile · median 40%
- Sugar14% · 53rd percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2.2% · 85th percentile · median 1.4%
- Yeast1.2% · 34th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 20 to 25 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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