Brioche - Rezept für den Brotbackautomat
Original in German
GU · kuechengoetter.de · FÜR 1 BROT
Against 217 brioche recipes
Less egg than 96% of recipes and no milk or water, unlike 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 96% of recipes: 17% of the flour weight against the typical recipe's 40%, about half as much.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- Less yeast than 89% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (8)
- 1 1/2 TL Salz≈ 9 g
- 50 g Zucker50 g
- 1 Ei≈ 50 g
- 2 Eigelb≈ 36 g
- 150 g weiche Butter150 g
- 500 g Weizenmehl Type 405 oder 550500 g
- 3 EL Magermilchpulver≈ 44 g
- 1 TL Trockenhefe≈ 3.1 g
flour 500 gbatter 843 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.
- Butter30% · 37th percentile · median 36%
- Egg17% · 3rd percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast0.6% · 9th percentile · median 1.4%
Oven
- Temperature
- not stated
- 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.
Do something with it
Or browse all 217 brioche recipes.