Brioche alsacienne
Original in French
Florentin CuisineAZ · cuisineaz.com · 2021 · 8
Against 217 brioche recipes
Less egg than 85% of recipes and more sugar than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 14%.
- More milk or water than 75% of recipes: 40% of the flour weight against the typical recipe's 25%.
Ingredients (11)
- 500 g Farine500 g
- 100 g Sucre en poudre100 g
- 2 Œuf(s)≈ 100 g
- 20 g Levure fraîche boulangère20 g
- 150 g Beurre150 g
- 200 g Lait200 g
- 1 c. à café Sel≈ 6 g
- 100 g Raisins secs100 g
- 1 c. à soupe Rhum≈ 15 g
- Amande effiléen/a
- Sucre glacen/a
flour 500 gbatter 1191 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.
- Butter30% · 37th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar20% · 80th percentile · median 14%
- Milk or water40% · 77th percentile · median 25%
- Salt1.2% · 42nd percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 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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