Briochekipferln
Original in German
ichkoche.at · 8
Against 217 brioche recipes
More milk or water than 97% of recipes and less egg than 84%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 97% of recipes: 52% of the flour weight against the typical recipe's 25%, about twice as much.
- Less egg than 84% of recipes: 22% of the flour weight against the typical recipe's 40%, about half as much.
- More yeast than 88% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Less butter than 75% of recipes: 24% of the flour weight against the typical recipe's 36%.
Ingredients (9)
- 125 ml Milch≈ 129 g
- 30 g Staubzucker30 g
- 21 g Germ21 g
- 250 g Mehl250 g
- 2 Stk. Dotter≈ 36 g
- 1 Prise Salz≈ 0.4 g
- 60 g Butter60 g
- 1 Stk. Dotter≈ 18 g
- Hagelzuckern/a
flour 250 gbatter 544 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.
- Butter24% · 25th percentile · median 36%
- Egg22% · 15th percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water52% · 99th 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
- 15 to 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.
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