Brioche Calculator
Calculate ingredients for rich, buttery brioche bread
Brioche Dough
Butter: 50% of flour weight
Bread Flour
500g
4 cups
Eggs
5
large, room temp
Butter
250g
2 sticks
Sugar
50g
Salt
10g
Instant Yeast
10g
Milk
30ml
A Tete
Classic brioche with a "head"
Shaping: Roll large ball with small ball on top
First Rise
1.5-2 hours at room temp (or overnight in fridge)
Second Rise
1-1.5 hours until doubled
Bake Temp
350°F
Bake Time
18-22 min
Brioche Tips
- Butter must be soft but cool - not melted
- Add butter gradually after dough is developed
- Mix until dough pulls away from bowl cleanly
- Overnight refrigerator rise develops best flavor
- Shape while dough is cold for easier handling
- Double egg wash for deep golden color