Wurst im Briochemantel
Original in German
GU · kuechengoetter.de
Against 217 brioche recipes
Less sugar than 85% of recipes and more butter than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less sugar than 85% of recipes: 8.3% of the flour weight against the typical recipe's 14%.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 300 g Mehl (Type 405)300 g
- 2 EL Zucker≈ 25 g
- 1 TL Salz≈ 6 g
- 15 g Hefe (ca. ⅓ Würfel)15 g
- 3 Eier≈ 150 g
- 2-4 EL lauwarme Milch≈ 46 g
- 150 g cremig weiche Butter150 g
- 2 geräucherte, rohe Würste (z. B. Krakauer oder Kabanossi; à ca. 200 g)200 g
- 2 TL Dijon-Senf≈ 10 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Ei zum Bestreichen≈ 50 g
flour 300 gbatter 902 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.
- Butter50% · 82nd percentile · median 36%
- Egg50% · 64th percentile · median 40%
- Sugar8.3% · 13th percentile · median 14%
- Milk or water15% · 27th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 to 35 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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