Orangen-Brioche
Original in German
GU · kuechengoetter.de · Für 1 Brioche (ca. 12 Stücke)
Against 217 brioche recipes
Close to the middle of 217 brioche recipes on every ingredient.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Yeast in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 1.4%.
- Butter in the middle half of recipes: 45% of the flour weight against the typical recipe's 36%.
Ingredients (12)
- 1 Pck. Trockenhefe7 g
- 100 ml lauwarme Milch≈ 103 g
- 50 g Zucker50 g
- 400 g Weizenmehl (Type 405)400 g
- 1 Vanilleschoten/a
- 1 Bio-Orangen/a
- 1 TL Salz≈ 6 g
- 3 Eier (M)≈ 150 g
- 180 g sehr weiche Butter180 g
- 1 Briocheform (ca. 23 cm Ø)n/a
- 1 Eigelb (M)≈ 18 g
- 1 EL Milch≈ 15 g
flour 400 gbatter 929 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.
- Butter45% · 66th percentile · median 36%
- Egg42% · 52nd percentile · median 40%
- Sugar13% · 44th percentile · median 14%
- Milk or water30% · 61st percentile · median 25%
- Salt1.5% · 52nd percentile · median 1.4%
- Yeast1.8% · 73rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 160 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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Or browse all 217 brioche recipes.