briochettes, petites brioches aux raisins
Original in French
Amour de Cuisine · amourdecuisine.fr · 2019 · 12
Against 217 brioche recipes
More yeast than 93% of recipes and less butter than 78%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 93% of recipes: 3.1% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Less butter than 78% of recipes: 22% of the flour weight against the typical recipe's 36%.
Ingredients (10)
- 225 gr farine225 g
- 3 c a soupe de sucre≈ 38 g
- 7 grs de levure sèche instantanée7 g
- 2 oeufs≈ 100 g
- 50 grs de beurre fondu50 g
- 2 c a soupe d’eau tiède≈ 30 g
- 1 c a soupe de lait en poudre≈ 15 g
- 1/2 c a café de sel≈ 3 g
- une poignée de raisins secsn/a
- 2 c a soupe de fleur d’oranger≈ 30 g
flour 225 gbatter 497 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.
- Butter22% · 21st percentile · median 36%
- Egg44% · 57th percentile · median 40%
- Sugar17% · 68th percentile · median 14%
- Milk or water20% · 35th percentile · median 25%
- Salt1.3% · 47th percentile · median 1.4%
- Yeast3.1% · 94th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 350°F
- Time
- 10 to 12 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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