Brioche italienne : la meilleure recette
Original in French
J R · marmiton.org · 2024 · 4 personnes
Against 217 brioche recipes
More yeast than 92% of recipes and less salt than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 92% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (11)
- 15 g de levures de boulanger15 g
- 8 cuillères à soupe de lait≈ 122 g
- 1 cuillère à soupe de rhum≈ 15 g
- 500 g de farine500 g
- 200 g de beurre200 g
- 75 g de sucre en poudre75 g
- 5 pièces d'oeufs≈ 250 g
- 60 g de raisins secs60 g
- 60 g d'écorces d'oranges confites60 g
- 60 g de citrons confits écorces confites60 g
- 1 pincée de sel≈ 0.4 g
flour 500 gbatter 1358 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.
- Butter40% · 57th percentile · median 36%
- Egg50% · 64th percentile · median 40%
- Sugar15% · 57th percentile · median 14%
- Milk or water25% · 47th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast3% · 93rd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 40 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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