briochekrans met rozemarijn en vacherin mont d’or
Original in Dutch
delicious. · deliciousmagazine.nl · 2020 · 20
Against 217 brioche recipes
More butter than 95% of recipes and less sugar than 98%.
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.
- Less sugar than 98% of recipes: 5% of the flour weight against the typical recipe's 14%, about half as much.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- More yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
Ingredients (10)
- 50 ml lauwwarme melk≈ 52 g
- 7 g gedroogde gist7 g
- 1 el suiker≈ 13 g
- 1 plukje saffraann/a
- fijngehakte naaldjes van 2 rozemarijntakjes + extra takjes voor garneringn/a
- 250 g bloem + extra250 g
- ½ tl zeezout≈ 2.5 g
- 3 hele eieren + 1 extra, (losgeklopt)≈ 150 g
- 175 g boter, (op kamertemperatuur en in blokjes)175 g
- 1 vacherin mont d’or, (± 400 in het doosje (of eventueel een camembert)n/a
flour 250 gbatter 649 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%
- Egg60% · 83rd percentile · median 40%
- Sugar5% · 1st percentile · median 14%
- Milk or water21% · 38th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast2.8% · 90th 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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