Perfect Brioche Ratio
5 : 3 : 2 : 1
Flour : Butter : Eggs : Milk
500g + 300g + 200g + 100ml
Makes 1 large loaf or 12 brioche buns
Classic Brioche Recipe
Ingredients (Baker's %)
- All-purpose flour 500g (100%)
- Unsalted butter (softened) 300g (60%)
- Large eggs (room temp) 200g (4 eggs, 40%)
- Whole milk (warm) 100ml (20%)
- Granulated sugar 50g (10%)
- Instant yeast 10g (2%)
- Fine sea salt 10g (2%)
Instructions
- 1. Mix flour + yeast + sugar + milk + eggs. Knead 5 min.
- 2. Add salt. Knead 5 min more (sticky dough).
- 3. Add butter gradually, knead 10-15 min until smooth, elastic.
- 4. Rise 1-2 hours (doubled). Punch down. Chill overnight (crucial!).
- 5. Shape into loaf or buns. Rise 2 hours (doubled).
- 6. Egg wash. Bake 375°F 25-30 min until deep golden.
🥐 Why Overnight Chill?
Cold dough is essential! Brioche has so much butter it's impossible to shape when warm. Overnight rest also develops flavor + makes dough manageable.
Brioche Variations
| Type | Butter % | Eggs % | Use |
|---|---|---|---|
| Brioche Commune | 30-40% | 20-30% | Everyday loaves, toast |
| Brioche Moyenne | 50-60% | 40% | Standard recipe, buns |
| Brioche Riche | 75-100% | 50-60% | Pastries, special occasions |
| Brioche Feuilletée | 100%+ | 40% | Laminated, croissant-like |