Brioche
twopeasandtheirpod.com · 2018 · 2 loaves
Against 217 brioche recipes
More butter than 98% of recipes and less sugar than 96%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 98% of recipes: 77% of the flour weight against the typical recipe's 36%, about twice as much.
- Less sugar than 96% of recipes: 5.6% of the flour weight against the typical recipe's 14%, about half as much.
- More egg than 91% of recipes: 68% of the flour weight against the typical recipe's 40%.
Ingredients (9)
- ½ cup 2.25 ounces unbleached bread flour≈ 64 g
- 2 teaspoons instant yeast≈ 6 g
- ½ cup 4 ounces whole milk, lukewarm≈ 122 g
- 5 large eggs (slightly beaten)≈ 250 g
- 3 cups 13.75 ounces unbleached bread flour≈ 381 g
- 2 tablespoons 1 ounce granulated sugar≈ 25 g
- 1¼ teaspoons salt≈ 8 g
- 24 tablespoons 3 sticks unsalted butter, at room temperature≈ 341 g
- 1 egg (whisked until frothy, for egg wash)≈ 50 g
flour 445 gbatter 1246 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.
- Butter77% · 98th percentile · median 36%
- Egg68% · 91st percentile · median 40%
- Sugar5.6% · 3rd percentile · median 14%
- Milk or water27% · 54th percentile · median 25%
- Salt1.7% · 61st percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 15 to 20 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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