Brioche aux figues séchées
Original in French
Virginie Fouquet · chefnini.com · Pour 6-8 personnes :
Against 217 brioche recipes
No salt, unlike 88% of recipes and more milk or water than 79%.
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 79% of recipes: 41% of the flour weight against the typical recipe's 25%.
- Less egg than 75% of recipes: 25% of the flour weight against the typical recipe's 40%.
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 36%.
Ingredients (8)
- 165 g de lait165 g
- 2 oeufs≈ 100 g
- 100 g de beurre pommade100 g
- 4 cs bombée de sucre≈ 50 g
- 400 g de farine T55400 g
- 150 g de figues séchées coupées en dés150 g
- 1 sachet de levure de boulanger déshydratée6 g
- mieln/a
flour 400 gbatter 971 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.
- Butter25% · 28th percentile · median 36%
- Egg25% · 24th percentile · median 40%
- Sugar13% · 44th percentile · median 14%
- Milk or water41% · 81st percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 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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