Brioche di Pasqua con uova colorate
Original in Italian
Enrica Panariello · chiarapassion.com · 2018
Against 217 brioche recipes
More egg than 80% of recipes.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 80% of recipes: 60% of the flour weight against the typical recipe's 40%.
- Sugar in the middle half of recipes: 16% of the flour weight against the typical recipe's 14%.
Ingredients (12)
- 200 g di farina 00200 g
- 50 g di farina (forte o Manitoba)50 g
- 40 g di zucchero40 g
- 4 g di sale4 g
- 10 g di lievito di birra (fresco)10 g
- 60 ml di latte intero (leggermente tiepido)≈ 62 g
- 2 uova (a temperatura ambiente)≈ 100 g
- 100 g di burro (morbido)100 g
- 1 limone (buccia grattugiata)n/a
- 1 uovo ( leggermente sbattuto con un po' di latte)≈ 50 g
- uovan/a
- colorantin/a
flour 250 gbatter 616 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.
- Butter40% · 57th percentile · median 36%
- Egg60% · 83rd percentile · median 40%
- Sugar16% · 64th percentile · median 14%
- Milk or water25% · 47th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 60 minutes
- 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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