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kruidenbrioche met olijventapenade & ansjovis

Original in Dutch

delicious. · deliciousmagazine.nl · 2025 · 20

Against 217 brioche recipes

Less sugar than 97% of recipes and more butter than 88%.

See how all 217 brioche recipes compare →

Get the method at deliciousmagazine.nl →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

  • Less sugar than 97% of recipes: 5.3% of the flour weight against the typical recipe's 14%, about half as much.
  • More butter than 88% of recipes: 56% of the flour weight against the typical recipe's 36%.
  • No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
Butter: 56%, 89th percentileEgg: 53%, 70th percentileSugar: 5.3%, 3rd percentileMilk or water: 22%, 42nd percentileSalt: 0%, 6th percentileYeast: 1.9%, 76th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 80 ml melk≈ 83 g
  • 7 g gedroogde gist, (1 zakje)7 g
  • 375 g patentbloem*375 g
  • 3 eieren, (op kamertemperatuur)≈ 150 g
  • 20 g suiker20 g
  • 175 g boter, (op kamertemperatuur + extra om mee in te vetten)175 g
  • 2 el gedroogde Provençaalse kruiden≈ 30 g
  • 1 ei (losgeklopt)≈ 50 g
  • 20 ansjovisfilets, (uit blik of potje)n/a
  • platte peterselie, (fijn gehakt)n/a
  • 20 kapperappeltjes, (uitgelekt)n/a
  • 60 g groene olijven, (uitgelekt)60 g
  • 60 g zwarte olijven, (uitgelekt)60 g
  • 15 g kappertjes, (uitgelekt)15 g
  • 2-3 ansjovisfilets, (uit blik of potje)n/a
  • ½ teen knoflook, (fijngesneden)n/a
  • 2 el gehakte verse peterselie≈ 30 g
  • 2-3 el olijfolie≈ 34 g

flour 375 gbatter 1088 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.

  • Butter56% · 89th percentile
  • Egg53% · 70th percentile
  • Sugar5.3% · 3rd percentile
  • Milk or water22% · 42nd percentile
  • Salt0% · 6th percentile
  • Yeast1.9% · 76th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
18 minutes
median 30 minutes

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