Butterbrioche
Original in German
Christina Bauer · backenmitchristina.at · 2019
Against 217 brioche recipes
Less egg than 85% of recipes and less butter than 81%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 14%.
- More milk or water than 75% of recipes: 40% of the flour weight against the typical recipe's 25%.
Ingredients (7)
- 100 g lauwarme Milch100 g
- 1 Ei≈ 50 g
- 250 g Weizenmehl 700250 g
- 4 g Salz4 g
- 50 g Zucker50 g
- 10 g frische Germ10 g
- 50 g zimmerwarme Butter50 g
flour 250 gbatter 514 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.
- Butter20% · 15th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar20% · 80th percentile · median 14%
- Milk or water40% · 77th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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