Brioche senza impasto
Original in Italian
Sara Querzola · cucchiaio.it · 2015 · 6 - 8 porzioni
Against 217 brioche recipes
More egg than 76% of recipes.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 76% of recipes: 58% of the flour weight against the typical recipe's 40%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (12)
- 85 ml di acqua tiepida≈ 85 g
- 4 g di lievito di birra secco4 g
- 1 presa di sale≈ 0.4 g
- 2 uova a temperatura ambiente≈ 100 g
- 2 cucchiai di miele≈ 42 g
- 85 g di burro fuso a temperatura ambiente85 g
- 130 g di farina 00130 g
- 130 g di farina 0130 g
- 1 arancian/a
- 1 uovo intero≈ 50 g
- 1 cucchiaio d'acqua≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- granella di zucchero per decoraren/a
flour 260 gbatter 641 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.
- Butter33% · 43rd percentile · median 36%
- Egg58% · 76th percentile · median 40%
- Sugar16% · 67th percentile · median 14%
- Milk or water38% · 73rd percentile · median 25%
- Salt0.2% · 25th percentile · median 1.4%
- Yeast1.5% · 61st percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 40 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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