Brioche dorée
Original in French
Lulu · cuisineaz.com · 2007 · 6
Against 217 brioche recipes
More butter than 95% of recipes and more yeast than 96%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 95% of recipes: 70% of the flour weight against the typical recipe's 36%, about twice as much.
- More yeast than 96% of recipes: 4% of the flour weight against the typical recipe's 1.4%, about 3 times as much.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 500 g Farine500 g
- 20 g Levure de boulangerie20 g
- 3 Œuf(s)≈ 150 g
- 50 g Sucre50 g
- 1 dl Eau≈ 100 g
- 350 g Beurre350 g
- 10 g Sel10 g
flour 500 gbatter 1180 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.
- Butter70% · 97th percentile · median 36%
- Egg30% · 29th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water20% · 35th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast4% · 98th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 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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