Brioche
Original in Dutch
laurasbakery.nl · 2015 · 12 personen (25 cm vorm)
Against 217 brioche recipes
More egg than 90% 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.
- More egg than 90% of recipes: 67% of the flour weight against the typical recipe's 40%.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- Less sugar than 88% of recipes: 8% of the flour weight against the typical recipe's 14%.
- More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 250 gram bloem250 g
- 10 gram gist, gedroogd10 g
- 20 gram witte basterdsuiker20 g
- 6 gram zout6 g
- 3 eieren≈ 150 g
- 120 gram ongezouten roomboter120 g
- 1 eidooier met een snufje zout, voor het afstrijken≈ 18 g
flour 250 gbatter 574 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.
- Butter48% · 74th percentile · median 36%
- Egg67% · 91st percentile · median 40%
- Sugar8% · 10th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2.4% · 88th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°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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