Brioche maison !
Original in French
Anais N · cuisineaz.com · 2016 · 8
Against 217 brioche recipes
More milk or water than 87% of recipes and more sugar than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 87% of recipes: 44% of the flour weight against the typical recipe's 25%.
- More sugar than 85% of recipes: 22% of the flour weight against the typical recipe's 14%.
- Less butter than 78% of recipes: 22% 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 (8)
- 190 ml Lait≈ 196 g
- 2 Œuf(s)≈ 100 g
- 1 c. à café Sel≈ 6 g
- 100 g Sucre100 g
- 450 g Farine450 g
- 10 g Levure de boulangerie10 g
- 100 g Beurre mou100 g
- 1 Jaune(s) d'œuf(s)≈ 18 g
flour 450 gbatter 980 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.
- Butter22% · 21st percentile · median 36%
- Egg26% · 25th percentile · median 40%
- Sugar22% · 85th percentile · median 14%
- Milk or water44% · 87th percentile · median 25%
- Salt1.3% · 47th percentile · median 1.4%
- Yeast2.2% · 83rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- 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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