Brioche marocaine
Original in French
Cuisine AZ · cuisineaz.com · 2018 · 8
Against 217 brioche recipes
More yeast than 96% of recipes and less egg than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 96% of recipes: 4% of the flour weight against the typical recipe's 1.4%, about 3 times as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More milk or water than 92% of recipes: 47% of the flour weight against the typical recipe's 25%.
- More sugar than 88% of recipes: 23% of the flour weight against the typical recipe's 14%.
Ingredients (12)
- 500 g Farine500 g
- 100 g Sucre100 g
- 2 Œuf(s)≈ 100 g
- 60 g Beurre60 g
- 20 cl Lait≈ 206 g
- 20 g Levure boulangère20 g
- 2 c. à soupe Graines de sésame≈ 30 g
- 2 c. à soupe Eau de fleur d'oranger≈ 30 g
- 8 cl Huile≈ 74 g
- 1 c. à soupe Anis≈ 15 g
- 1 c. à café Sel≈ 6 g
- 1 c. à soupe Perle de sucre or dragée Reynaud≈ 13 g
flour 500 gbatter 1153 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.
- Butter27% · 31st percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar23% · 88th percentile · median 14%
- Milk or water47% · 93rd percentile · median 25%
- Salt1.2% · 42nd percentile · median 1.4%
- Yeast4% · 98th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 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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