What makes a dough 'enriched'?

Enriched doughs contain fat (butter, oil, or eggs) and often sugar. These additions create softer, richer bread with a tender crumb and longer shelf life. The fat coats the gluten strands, producing a finer, more cake-like texture. Examples include brioche, challah, and milk bread.

Why does brioche use so much butter?

Traditional brioche uses 50-60% butter (as a baker's percentage), which gives it its characteristic rich, almost cake-like texture. The butter is typically added gradually after the dough has developed gluten. The high fat content is what makes brioche distinctly luxurious.

Do enriched doughs take longer to rise?

Yes. Fat and sugar slow down yeast activity. Enriched doughs typically need more yeast (1.5-2% instant) and longer fermentation times. Cold overnight proofing in the fridge works particularly well for enriched doughs, making them easier to handle and improving flavour.

Can I reduce the butter in brioche?

You can, but it won't technically be brioche below about 40% butter. Reducing to 20-30% butter gives you a rich bread that's still lovely but more bread-like than the traditional version. The milk bread profile (15% butter) is a good lower-fat option.

Why does enriched dough take longer to rise?

Fat, sugar, and eggs in enriched dough slow down yeast activity. Fat coats the gluten strands and yeast cells, reducing gas production. Sugar in high quantities can also inhibit yeast through osmotic pressure. Allow 50-100% longer rising times compared to lean dough, or use slightly more yeast.

BakeCalcs

Enriched Dough Calculator

Calculate butter, sugar, and egg ratios for enriched doughs like brioche, challah, and milk bread.

Dough Type

Flour Weight

Profile: 50% butter, 10% sugar, 40% eggs, 10% milk

How We Calculate This

Enriched doughs are defined by their baker's percentages of fat, sugar, and eggs relative to flour. This calculator uses standard profiles for popular enriched breads or lets you set custom percentages.

Standard Profiles

Brioche: 50% butter, 10% sugar, 40% eggs, 10% milk
Challah: 10% oil/butter, 8% sugar, 20% eggs, no milk
Milk Bread: 15% butter, 12% sugar, 15% eggs, 25% milk
Cinnamon Rolls: 20% butter, 15% sugar, 15% eggs, 20% milk

The Calculation

Each ingredient weight = Flour weight × (ingredient percentage ÷ 100)
Salt is calculated at 1.8% (slightly lower for sweet doughs)
Yeast at 2% instant (higher than lean bread due to enrichment slowing fermentation)

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.