Brioche tulband
Original in Dutch
laurasbakery.nl · 2016 · 24 cm tulband
Against 217 brioche recipes
More yeast than 99% of recipes and less sugar than 91%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 99% of recipes: 4.2% of the flour weight against the typical recipe's 1.4%, about 3 times as much.
- Less sugar than 91% of recipes: 7.5% of the flour weight against the typical recipe's 14%, 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).
- More egg than 88% of recipes: 65% of the flour weight against the typical recipe's 40%.
Ingredients (7)
- 335 gram bloem335 g
- 14 gram droge gist ((bijv. zakje van Dr. Oetker))14 g
- 25 gram basterdsuiker25 g
- 8 gram zout8 g
- 4 eieren ((M))≈ 200 g
- 160 gram ongezouten roomboter160 g
- 1 eidooier + snuf zout om af te smeren≈ 18 g
flour 335 gbatter 760 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%
- Egg65% · 89th percentile · median 40%
- Sugar7.5% · 8th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2.4% · 88th percentile · median 1.4%
- Yeast4.2% · 99th 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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