Brioche Lab217 recipes
← All brioche recipes

Fluffige Brioche Muffins

Original in German

malteskitchen.de · 2016 · 4

Against 217 brioche recipes

Less sugar than 82% of recipes and more yeast than 86%.

How German brioche recipes differ from English ones →

Get the method at malteskitchen.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

  • Less sugar than 82% of recipes: 9.3% of the flour weight against the typical recipe's 14%.
  • More yeast than 86% of recipes: 2.5% of the flour weight against the typical recipe's 1.4%.
Butter: 46%, 71st percentileEgg: 56%, 72nd percentileSugar: 9.3%, 17th percentileMilk or water: 15%, 27th percentileSalt: 1.1%, 38th percentileYeast: 2.5%, 87th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 270 g Mehl (550er oder 405er)270 g
  • 25 g Zucker25 g
  • 20 g Hefe20 g
  • 3 Eier + 1 Eigelb≈ 150 g
  • 40 ml lauwarme Milch≈ 41 g
  • 125 g weiche Butter125 g
  • 1/2 TL Salz≈ 3 g

flour 270 gbatter 634 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.

  • Butter46% · 71st percentile
  • Egg56% · 72nd percentile
  • Sugar9.3% · 17th percentile
  • Milk or water15% · 27th percentile
  • Salt1.1% · 38th percentile
  • Yeast2.5% · 87th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
15 minutes
median 30 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.

Do something with it

Or browse all 217 brioche recipes.