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Brioche Nanterre

Original in German

Bake to the roots · baketotheroots.de · 2026 · 1

Against 217 brioche recipes

More sugar than 75% of recipes.

How German brioche recipes differ from English ones →

Get the method at baketotheroots.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

  • More sugar than 75% of recipes: 19% of the flour weight against the typical recipe's 14%.
  • Salt in the middle half of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
Butter: 34%, 46th percentileEgg: 34%, 38th percentileSugar: 19%, 75th percentileMilk or water: 29%, 56th percentileSalt: 0.9%, 36th percentileYeast: 1.4%, 55th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 15g frische Hefe15 g
  • 90ml Wasser (kalt)≈ 90 g
  • 350g Mehl (Type 405)*, plus ggf. etwas mehr350 g
  • 65g Zucker (fein)*65 g
  • 1/2 TL Salz≈ 3 g
  • 2 Eier (L)≈ 100 g
  • 2 TL Vanille Extrakt*≈ 8 g
  • 2 TL Orangenblütenwasser* (optional)≈ 10 g
  • 100g Butter, kalt & in Stücken100 g
  • 1 Eigelb (L)≈ 18 g
  • etwa 20g kalte Butter, in Streifen geschnitten20 g

flour 350 gbatter 779 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.

  • Butter34% · 46th percentile
  • Egg34% · 38th percentile
  • Sugar19% · 75th percentile
  • Milk or water29% · 56th percentile
  • Salt0.9% · 36th percentile
  • Yeast1.4% · 55th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 minutes
median 30 minutes

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