Brioche flocon
Original in French
Clarisse en Cuisine · chefsimon.com · 2024
Against 217 brioche recipes
Less butter than 96% of recipes and less egg than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 96% of recipes: 14% of the flour weight against the typical recipe's 36%, about half as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More yeast than 92% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
- More milk or water than 88% of recipes: 44% of the flour weight against the typical recipe's 25%.
Ingredients (9)
- 220 gr de lait entier220 g
- 15 gr de levure sèche de boulanger15 g
- 500 gr de farine T45500 g
- 70 gr de beurre mou coupé en 3 morceaux70 g
- 2 œufs + 1 jaune d'œuf pour badigeonner≈ 100 g
- 60 gr de sucre semoule60 g
- 5 gr de sel fin5 g
- 1 pot de confiture à la fraise (non coulante)≈ 125 g
- sucre glacen/a
flour 500 gbatter 1095 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.
- Butter14% · 3rd percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water44% · 88th percentile · median 25%
- Salt1% · 37th percentile · median 1.4%
- Yeast3% · 93rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- 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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