Brioche à tête
Original in French
Virginie Fouquet · chefnini.com · Pour 6 personnes :
Against 217 brioche recipes
No salt, unlike 88% of recipes and more milk or water than 84%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- More milk or water than 84% of recipes: 43% of the flour weight against the typical recipe's 25%.
- Less butter than 81% of recipes: 21% of the flour weight against the typical recipe's 36%.
- Less yeast than 81% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 600 g de farine T55600 g
- 125 g de beurre pommade (demi-sel de préférence)125 g
- 25 cl de lait≈ 258 g
- 70 g de sucre en poudre70 g
- 3 oeufs≈ 150 g
- 1 jaune d’oeuf≈ 18 g
- 1 sachet de levure de boulanger déshydratée6 g
- Du sucre en grainsn/a
flour 600 gbatter 1226 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.
- Butter21% · 19th percentile · median 36%
- Egg28% · 26th percentile · median 40%
- Sugar12% · 35th percentile · median 14%
- Milk or water43% · 86th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast0.9% · 18th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 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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