Brioche Filante au Lait Concentré Sucré | Gourmandise Assia
Original in French
Assia · gourmandiseassia.fr · 2019
Against 217 brioche recipes
More sugar than 96% of recipes and no milk or water, unlike 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 96% of recipes: 34% of the flour weight against the typical recipe's 14%, about 2.5 times as much.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
Ingredients (7)
- 500 g de farine T45500 g
- 8 g de sel8 g
- 170 g de lait concentré sucré170 g
- 170 g d’œuf (3 œufs)170 g
- 25 g de levure fraîche25 g
- 150 g de beurre doux150 g
- 1 œuf + Sucre en grains≈ 50 g
flour 500 gbatter 1073 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.
- Butter30% · 37th percentile · median 36%
- Egg44% · 56th percentile · median 40%
- Sugar34% · 97th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 25 to 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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