Brioche maison facile : la meilleure recette
Original in French
Anonyme · marmiton.org · 2002 · 6 personnes
Against 217 brioche recipes
More yeast than 96% of recipes and more butter than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 96% of recipes: 4% of the flour weight against the typical recipe's 1.4%, about 3 times as much.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- Less milk or water than 82% of recipes: 8.5% of the flour weight against the typical recipe's 25%, about half as much.
- Egg in the middle half of recipes: 57% of the flour weight against the typical recipe's 40%.
Ingredients (7)
- 350 g de farine350 g
- 175 g de beurre175 g
- 1 cuillère à café de sel≈ 6 g
- 1 cube de levure de boulanger fraîche42 g
- 2 cuillères à soupe d'eau fraîche≈ 30 g
- 4 oeufs entiers≈ 200 g
- 50 g de sucre en poudre50 g
flour 350 gbatter 853 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%
- Egg57% · 74th percentile · median 40%
- Sugar14% · 53rd percentile · median 14%
- Milk or water8.5% · 17th percentile · median 25%
- Salt1.7% · 61st percentile · median 1.4%
- Yeast4% · 98th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 350°F
- Time
- 35 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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