Brioche de Sverdlosk
Original in French
Jackie · chefsimon.com · 2024
Against 217 brioche recipes
Less egg than 94% of recipes and more sugar than 94%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 94% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More sugar than 94% of recipes: 28% of the flour weight against the typical recipe's 14%, about twice as much.
- More milk or water than 96% of recipes: 50% of the flour weight against the typical recipe's 25%, about twice as much.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (11)
- 450 g de farine450 g
- 100 ml de lait≈ 103 g
- 150 ml d'eau≈ 150 g
- 2 œufs≈ 100 g
- 15 g de levure fraîche de boulanger15 g
- 60 g de sucre60 g
- 1 pincée de sel≈ 0.4 g
- 140 g de beurre doux140 g
- 80 g de sucre (streusel)80 g
- 60 g de farine (streusel)60 g
- 40 g de beurre (streusel)40 g
flour 510 gbatter 1199 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.
- Butter35% · 48th percentile · median 36%
- Egg20% · 5th percentile · median 40%
- Sugar28% · 95th percentile · median 14%
- Milk or water50% · 97th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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