Brioche Nanterre
Original in German
malteskitchen.de · 2016
Against 217 brioche recipes
No milk or water, unlike 87% of recipes and more egg than 86%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- 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 86% of recipes: 63% of the flour weight against the typical recipe's 40%.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (7)
- 300 Mehl (Typ 550)≈ 300 g
- 100 g Mehl Typ 812 (alternativ 550er)100 g
- 12 g Hefe12 g
- 40 g Zucker40 g
- 5 Eier≈ 250 g
- 200 g weiche Butter200 g
- 8 g Salz8 g
flour 400 gbatter 910 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%
- Egg63% · 87th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 to 45 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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