Brioche maison : la meilleure recette
Original in French
Natalili · marmiton.org · 2003 · 12 personnes
Against 217 brioche recipes
More butter than 95% of recipes and more yeast than 96%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 95% of recipes: 70% of the flour weight against the typical recipe's 36%, about twice as much.
- More yeast than 96% of recipes: 4% of the flour weight against the typical recipe's 1.4%, about 3 times as much.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 1 kg de farine1000 g
- 40 g de levures de boulanger40 g
- 6 oeufs + 2 jaunes d'oeuf≈ 300 g
- 20 g de sel20 g
- 100 g de sucre100 g
- 700 g de beurre tendre700 g
- 20 cl d'eau tiède≈ 200 g
flour 1000 gbatter 2360 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.
- Butter70% · 97th percentile · median 36%
- Egg30% · 29th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water20% · 35th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast4% · 98th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 350°F
- Time
- 10 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.