Brioche
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional French brioche dough that yields rich, buttery, elegant bread using traditional methods. This component requires time and care to develop properly, resulting in superior homemade loaves.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 1/2 tsp instant/rapid rise dried yeast ((other yeasts see Note 1))
- 4 tbsp milk (, warm, full fat (Note 2))
- 2 cups plain/all purpose flour ((not bread flour, Note 3))
- 3 1/2 tbsp caster/superfine sugar ((Note 4))
- 1/2 cup eggs (2 1/2 eggs) (, lightly whisked, at room temperature (Note 5))
- 1 tsp salt ((cooking/kosher salt, not table salt Note 6))
- 150g / 10.5 tbsp unsalted butter (, cut into 1.25 / 1/2" pieces, softened (but not melting, Note 7))
- Oil spray (, anything neutral flavoured (canola, vegetable, not olive oil))
- 1/2 leftover egg (, lighter whisked (Egg Wash, use leftover egg from above))
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 218mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.