Brioche
Original in French
Betty Bossi · bettybossi.ch · 2003 · 6 personnes
Against 217 brioche recipes
Less sugar than 94% of recipes.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less sugar than 94% of recipes: 6.3% of the flour weight against the typical recipe's 14%, about half as much.
- Egg in the middle half of recipes: 30% of the flour weight against the typical recipe's 40%.
Ingredients (8)
- 400 g de farine400 g
- 0.5 cube de levure (env. 20 g)21 g
- 2 c.s. de sucre≈ 25 g
- 1 dl de lait≈ 103 g
- 1 c.c. de sel≈ 6 g
- 150 g de beurre , mou150 g
- 2 œufs≈ 100 g
- 1 jaune d’œuf≈ 18 g
flour 400 gbatter 823 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.
- Butter38% · 53rd percentile · median 36%
- Egg30% · 26th percentile · median 40%
- Sugar6.3% · 5th percentile · median 14%
- Milk or water26% · 52nd percentile · median 25%
- Salt1.5% · 52nd percentile · median 1.4%
- Yeast1.8% · 73rd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 30 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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