Brioche Lab217 recipes
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Quick'n dirty Brioche

Original in German

brotdoc · brotdoc.com · 2020 · 5 Brioche

Against 217 brioche recipes

More butter than 77% of recipes and more milk or water than 82%.

How German brioche recipes differ from English ones →

Get the method at brotdoc.com →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 butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
  • More milk or water than 82% of recipes: 42% of the flour weight against the typical recipe's 25%.
Butter: 50%, 82nd percentileEgg: 53%, 70th percentileSugar: 13%, 45th percentileMilk or water: 42%, 83rd percentileSalt: 1.9%, 69th percentileYeast: 1.3%, 42nd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 130 g Frischmilch (kalt)130 g
  • 185 g Sahne (kalt)185 g
  • 400 g Eigelb (kalt)400 g
  • 75 g Sauerteiganstellgut (Reste vom Füttern)75 g
  • 30 g Frischhefe30 g
  • 750 g Weizenmehl Tipo 0 kleberstark750 g
  • 14 g Salz14 g
  • 95 g Feinster Zucker95 g
  • 375 g Butter (kalt)375 g
  • 4 g Anis (gemahlen)4 g
  • 2 g Koriander (gemahlen)2 g
  • Mark einer Vanilleschoten/a

flour 750 gbatter 2060 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

  • Butter50% · 82nd percentile
  • Egg53% · 70th percentile
  • Sugar13% · 45th percentile
  • Milk or water42% · 83rd percentile
  • Salt1.9% · 69th percentile
  • Yeast1.3% · 42nd percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
45 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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