Brioche col tuppo
Original in Italian
Enrica Panariello · chiarapassion.com · 2020 · 10 brioche
Against 217 brioche recipes
More sugar than 91% of recipes and less yeast than 91%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 91% of recipes: 24% of the flour weight against the typical recipe's 14%.
- Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- Less egg than 78% of recipes: 24% of the flour weight against the typical recipe's 40%.
Ingredients (12)
- 500 g di farina 0 (forte per pane e pizza (oppure 300 g 00 e restante Manitoba))500 g
- 100 g di zucchero100 g
- 7 g di lievito di birra (secco oppure 20 g di lievito di birra fresco (leggi note))7 g
- 1 cucchiaino raso di sale≈ 6 g
- 2 uova ((a pasta gialla))≈ 100 g
- 1 cucchiaio raso di miele≈ 21 g
- 180 ml di latte≈ 186 g
- 100 g di burro (morbido a pomata)100 g
- 1/2 baccello di vaniglian/a
- 1 arancia (buccia grattugiata)n/a
- 1 limone (buccia grattugiata)n/a
- 1 tuorlo (più 1 cucchiaio di latte )≈ 18 g
flour 500 gbatter 1038 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%
- Egg24% · 21st percentile · median 40%
- Sugar24% · 92nd percentile · median 14%
- Milk or water37% · 71st percentile · median 25%
- Salt1.2% · 42nd percentile · median 1.4%
- Yeast0.5% · 6th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 18 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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