Homemade Brioche
Sally · sallysbakingaddiction.com · 2025 · 1 loaf; 8-10 slices
Get the method at sallysbakingaddiction.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 salt than 82% of recipes: 2.1% of the flour weight against the typical recipe's 1.4%.
- Butter in the middle half of recipes: 27% of the flour weight against the typical recipe's 36%.
Ingredients (8)
- 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed423 g
- 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)7 g
- 1/4 cup (50g) granulated sugar50 g
- 1 and 1/2 teaspoons salt≈ 9 g
- 1/2 cup (120ml) whole milk, cold≈ 122 g
- 3 large eggs, cold≈ 150 g
- 1/2 cup (113g; 8 Tbsp) unsalted butter, cold113 g
Toppings and extras
Listed, but not counted in the percentages below.
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk≈ 15 g
flour 423 gbatter 874 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.
- Butter27% · 31st percentile · median 36%
- Egg36% · 39th percentile · median 40%
- Sugar12% · 36th percentile · median 14%
- Milk or water29% · 58th percentile · median 25%
- Salt2.1% · 83rd percentile · median 1.4%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
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