kleine brioche
Original in Dutch
delicious. · deliciousmagazine.nl · 1970 · 8 kleine brioches
Against 217 brioche recipes
Less sugar than 95% of recipes and more egg than 92%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less sugar than 95% of recipes: 6% of the flour weight against the typical recipe's 14%, about half as much.
- More egg than 92% of recipes: 70% of the flour weight against the typical recipe's 40%.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
Ingredients (8)
- 50 ml melk≈ 52 g
- 15 g gist (vers of 6 g gedroogde gist)15 g
- 500 g patentbloem (gezeefd)500 g
- 6 eieren (medium, losgeklopt)≈ 300 g
- 250 g boter (zacht)250 g
- 30 g kristalsuiker (fijn of ahornsiroop)30 g
- 1 ei (medium + beetje slagroom om te bestrijken)≈ 50 g
- ook nodig: 8 x ramequins (8-9 cm Ø, ingevet)n/a
flour 500 gbatter 1197 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.
- Butter50% · 82nd percentile · median 36%
- Egg70% · 93rd percentile · median 40%
- Sugar6% · 4th percentile · median 14%
- Milk or water10% · 24th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- not stated
- 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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