Brioche Lab217 recipes
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Brioche

Original in German

GU · kuechengoetter.de · Für 1 Brioche von 1 kg

Against 217 brioche recipes

Less sugar than 88% of recipes.

How German brioche recipes differ from English ones →

Get the method at kuechengoetter.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

  • Less sugar than 88% of recipes: 8.1% of the flour weight against the typical recipe's 14%.
  • Butter in the middle half of recipes: 49% of the flour weight against the typical recipe's 36%.
Butter: 49%, 75th percentileEgg: 42%, 52nd percentileSugar: 8.1%, 12th percentileMilk or water: 37%, 71st percentileSalt: 1.2%, 42nd percentileYeast: 1.9%, 76th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 30 g Hefe (ca. 3/4 Würfel)30 g
  • 1 TL Zucker≈ 4.2 g
  • 2 EL Weizenmehl Type 550≈ 16 g
  • 6 EL warme Milch≈ 92 g
  • 500 g Weizenmehl Type 550500 g
  • 4 M Eier≈ 200 g
  • 3 EL Zucker≈ 38 g
  • 250 g weiche Butter250 g
  • 1 TL Salz (möglichst grobes)≈ 6 g
  • ca. 100 ml warmes Wasser≈ 100 g
  • 1 Briochform (ersatzweise: Gugelhupfform)n/a
  • 1 Eigelb≈ 18 g

flour 516 gbatter 1253 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.

  • Butter49% · 75th percentile
  • Egg42% · 52nd percentile
  • Sugar8.1% · 12th percentile
  • Milk or water37% · 71st percentile
  • Salt1.2% · 42nd percentile
  • Yeast1.9% · 76th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
not stated
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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