Brioche de mantequilla
Original in Spanish
Recetas de Cocina Casera · cocina-casera.com · 4
Against 217 brioche recipes
More sugar than 89% of recipes and more butter than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 89% of recipes: 23% of the flour weight against the typical recipe's 14%.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- More yeast than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (9)
- Harina de fuerza - 300 gramos300 g
- Azúcar - 70 gramos70 g
- Levadura fresca - 20 gramos20 g
- Mantequilla - 150 gramos150 g
- Huevos - 3 unidades≈ 150 g
- Leche - 40 ml≈ 41 g
- Sal - 5 gramos5 g
- Aromatizar al gusto con agua de azahar, vainilla, ralladura de naranja, limón, pepitas de chocolaten/a
Toppings and extras
Listed, but not counted in the percentages below.
- Huevo - 1 unidad para pintar≈ 50 g
flour 300 gbatter 736 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.
- Butter50% · 82nd percentile · median 36%
- Egg50% · 64th percentile · median 40%
- Sugar23% · 90th percentile · median 14%
- Milk or water14% · 26th percentile · median 25%
- Salt1.7% · 61st percentile · median 1.4%
- Yeast2.2% · 83rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 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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