Brioche morbidissima con un ingrediente segreto, così diventa profumata e ancora più golosa | Buttalapasta
Original in Italian
Kati Irrente · buttalapasta.it · 2024
Against 217 brioche recipes
Less butter than 98% of recipes and more sugar than 93%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 98% of recipes: 13% of the flour weight against the typical recipe's 36%, about half as much.
- More sugar than 93% of recipes: 26% of the flour weight against the typical recipe's 14%.
- Less egg than 83% of recipes: 22% of the flour weight against the typical recipe's 40%, about half as much.
Ingredients (9)
- 2 uova≈ 100 g
- 460 gr di farina 0460 g
- 6 g di lievito di birra secco6 g
- Aroma vaniglian/a
- 160 gr di latte160 g
- 60 gr di zucchero semolato60 g
- 60 g di latte condensato60 g
- 60 g di burro morbido a temperatura ambiente60 g
- 6 g di sale6 g
flour 460 gbatter 912 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.
- Butter13% · 2nd percentile · median 36%
- Egg22% · 16th percentile · median 40%
- Sugar26% · 94th percentile · median 14%
- Milk or water35% · 68th percentile · median 25%
- Salt1.3% · 47th 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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