Brioscia Siciliano | A Soft Italian Brioche Recipe
busbyadmin · busbysbakery.com · 20
Against 217 brioche recipes
More butter than 77% of recipes and more milk or water than 75%.
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 75% of recipes: 40% of the flour weight against the typical recipe's 25%.
Ingredients (10)
- 500g White bread flour500 g
- 200g Milk200 g
- 250g Eggs (5 medium)250 g
- 25g Fresh yeast (12g active dried)25 g
- 8g Salt8 g
- 80g Caster sugar80 g
- 250g Salted butter (at room temperature) You can use unsalted butter for this brioche recipe250 g
Toppings and extras
Listed, but not counted in the percentages below.
- just increase the salt to 10g. For baking: 1 egg and a pinch of salt for the egg wash10 g
- 2 tablespoons of caster sugar≈ 25 g
- A cup of hot water≈ 237 g
flour 500 gbatter 1313 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 · median 36%
- Egg50% · 64th percentile · median 40%
- Sugar16% · 64th percentile · median 14%
- Milk or water40% · 77th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 10 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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