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Easy Brioche Recipe

rasamalaysia.com · 2024 · 12 brioche

Against 217 brioche recipes

More yeast than 88% of recipes and more salt than 86%.

See how all 217 brioche recipes compare →

Get the method at rasamalaysia.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 yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
  • More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 1.4%.
Butter: 45%, 67th percentileEgg: 40%, 46th percentileSugar: 13%, 49th percentileMilk or water: 24%, 46th percentileSalt: 2.4%, 88th percentileYeast: 2.8%, 90th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 cups all-purpose flour≈ 250 g
  • 2 1/2 tablespoons sugar (+ 1/2 teaspoon sugar)≈ 33 g
  • 2 1/4 teaspoons active dry yeast (Red Star brand preferred)≈ 7 g
  • 1 teaspoon table salt (plus a pinch for the egg wash)≈ 6 g
  • 2 large eggs (room temperature)≈ 100 g
  • 1/4 cup whole milk (room temperature)≈ 61 g
  • 1/2 cup unsalted butter (cut into 16 pieces, softened)≈ 114 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg (for egg wash)≈ 50 g

flour 250 gbatter 571 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.

  • Butter45% · 67th percentile
  • Egg40% · 46th percentile
  • Sugar13% · 49th percentile
  • Milk or water24% · 46th percentile
  • Salt2.4% · 88th percentile
  • Yeast2.8% · 90th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
18 minutes
median 30 minutes

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