Butter Brioche
Original in German
Gutekueche.at · gutekueche.at · 2014 · 20 Portionen
Against 217 brioche recipes
Less butter than 97% of recipes and more sugar than 90%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 97% of recipes: 13% of the flour weight against the typical recipe's 36%, about half as much.
- More sugar than 90% of recipes: 24% of the flour weight against the typical recipe's 14%.
- More milk or water than 91% of recipes: 46% of the flour weight against the typical recipe's 25%.
- Less egg than 81% of recipes: 22% of the flour weight against the typical recipe's 40%.
Ingredients (13)
- 60 g Butter60 g
- 3 Stk Eidottern/a
- 2 Stk Eier≈ 100 g
- 140 ml Milch≈ 144 g
- 1 TL Salz≈ 6 g
- 100 g Staubzucker100 g
- 2 Pk Vanillezucker16 g
- 420 g Weizenmehl (Typ 480)420 g
- 1 Prise Zitronenabrieb≈ 0.4 g
- 25 g Germ (frisch)25 g
- 60 ml Milch (lauwarm)≈ 62 g
- 1 EL Staubzucker≈ 8 g
- 30 g Weizenmehl (Typ 480)30 g
flour 450 gbatter 971 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.
- Butter13% · 2nd percentile · median 36%
- Egg22% · 17th percentile · median 40%
- Sugar24% · 91st percentile · median 14%
- Milk or water46% · 91st percentile · median 25%
- Salt1.3% · 47th percentile · median 1.4%
- Yeast1.9% · 76th percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 40 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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