Brioche crousti-moelleuse
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 88%.
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 88% of recipes: 44% of the flour weight against the typical recipe's 25%.
- Less egg than 77% of recipes: 25% of the flour weight against the typical recipe's 40%.
- Less butter than 76% of recipes: 23% of the flour weight against the typical recipe's 36%.
Ingredients (9)
- 350 g de farine T55350 g
- 1 sachet de levure de boulanger déshydratée6 g
- 4 cs de sucre cassonade≈ 55 g
- 2 jaunes d’œufs≈ 36 g
- 80 g de beurre80 g
- 15 cl de lait entier≈ 155 g
- Du sucre cassonaden/a
- De la cannelle en poudren/a
- 1 oeuf additionné d’un peu de lait≈ 50 g
flour 350 gbatter 731 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.
- Butter23% · 23rd percentile · median 36%
- Egg25% · 22nd percentile · median 40%
- Sugar16% · 60th percentile · median 14%
- Milk or water44% · 89th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast1.6% · 63rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 to 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.
Do something with it
Or browse all 217 brioche recipes.