Saffransbullar (Brioches au safran suédoises)
Original in French
Virginie Fouquet · chefnini.com · Pour 12-14 brioches au safran :
Against 217 brioche recipes
Less egg than 85% of recipes and no salt, unlike 88%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- More milk or water than 79% of recipes: 41% of the flour weight against the typical recipe's 25%.
Ingredients (8)
- 500 g de farine T55500 g
- 100 g de beurre100 g
- 80 g de sucre en poudre80 g
- 1 œuf≈ 50 g
- 20 cl de lait≈ 206 g
- 1 dosette de safrann/a
- A sachet de levure de boulanger déshydratée≈ 7 g
- 1 œuf pour la dorure≈ 50 g
flour 500 gbatter 993 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.
- Butter20% · 15th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar16% · 64th 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
- 400°F / 205°C
- median 350°F
- Time
- 15 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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