Klassisches Brioche
Original in German
GU · kuechengoetter.de · ZUTATEN FÜR 1 KASTENFORM VON 25 CM LÄNGE (CA. 6 STÜCK)
Against 217 brioche recipes
Less sugar than 98% of recipes and less milk or water than 86%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less sugar than 98% of recipes: 5% of the flour weight against the typical recipe's 14%, about half as much.
- Less milk or water than 86% of recipes: 0.4% of the flour weight against the typical recipe's 25%, under a third as much.
Ingredients (8)
- 150 g Butter150 g
- 3 Eier≈ 150 g
- 1 TL Salz≈ 6 g
- 2 EL Zucker≈ 25 g
- 125 + 2 ml + EL Milch≈ 2.1 g
- 25 g frische Hefe25 g
- 500 g Mehl (Type 405)500 g
- 1 Eigelb≈ 18 g
flour 500 gbatter 876 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%
- Egg34% · 36th percentile · median 40%
- Sugar5% · 1st percentile · median 14%
- Milk or water0.4% · 13th percentile · median 25%
- Salt1.2% · 42nd percentile · median 1.4%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 105 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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