Briocheteig mit Trockengerm
Original in German
Christian-N · gutekueche.at · 2016 · 1 Portion
Against 217 brioche recipes
More yeast than 88% of recipes and more butter than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- Less milk or water than 77% of recipes: 10% of the flour weight against the typical recipe's 25%, about half as much.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (7)
- 125 g Butter125 g
- 2 Stk Eier≈ 100 g
- 250 g Mehl250 g
- 1 Prise Salz≈ 0.4 g
- 1 Pk Trockengerm7 g
- 25 g Wasser25 g
- 25 g Zucker25 g
flour 250 gbatter 532 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%
- Egg40% · 46th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water10% · 21st percentile · median 25%
- Salt0.2% · 25th percentile · median 1.4%
- Yeast2.8% · 90th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
Do something with it
Or browse all 217 brioche recipes.