Briochekipferl
Original in German
Christian-N · gutekueche.at · 2015 · 16 Portionen
Against 217 brioche recipes
More milk or water than 84% of recipes and less salt than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 84% of recipes: 43% of the flour weight against the typical recipe's 25%.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 36%.
Ingredients (12)
- 150 g Butter (weich)150 g
- 3 Stk Eier (Größe M)≈ 150 g
- 20 g Germ (frisch, oder 1 Packung Trockengerm)20 g
- 1 TL Kristallzucker≈ 4.2 g
- 250 ml Milch (lauwarm)≈ 258 g
- 1 Prise Salz≈ 0.4 g
- 80 g Staubzucker80 g
- 1 Pk Vanillezucker (optional)8 g
- 600 g Weizenmehl (glatt, W480)600 g
- 1 Prise Zitronenabrieb (optional)≈ 0.4 g
- 1 Stk Ei (Größe M, versprudelt)≈ 50 g
- 2 EL Hagelzucker≈ 25 g
flour 600 gbatter 1346 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.
- Butter25% · 28th percentile · median 36%
- Egg33% · 34th percentile · median 40%
- Sugar18% · 73rd percentile · median 14%
- Milk or water43% · 86th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1.1% · 30th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 18 to 22 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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