Brioche au beurre
Original in French
Samar · mesinspirationsculinaires.com · 2016 · 4
Against 217 brioche recipes
More egg than 90% of recipes and no milk or water, unlike 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 90% of recipes: 67% of the flour weight against the typical recipe's 40%.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- More yeast than 94% of recipes: 3.2% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
- Butter in the middle half of recipes: 48% of the flour weight against the typical recipe's 36%.
Ingredients (8)
- 250 g de farine T45 (ou farine spéciale pain pour moi)250 g
- 3 oeufs≈ 150 g
- 25 g de sucre25 g
- 120 g de beurre a température ambiante120 g
- 5 g sel5 g
- 8 g levure de boulanger déshydratée (j'ai utilise 1 c-a-c de levure sèche active)8 g
- 1 jaune d'oeuf≈ 18 g
- sucre perlén/a
flour 250 gbatter 576 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.
- Butter48% · 74th percentile · median 36%
- Egg67% · 91st percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast3.2% · 95th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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