Brioche russe

Original in French

Samar · mesinspirationsculinaires.com · 2020 · 2

Against 217 brioche recipes

Less butter than 95% of recipes and less egg than 94%.

How it compares

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

Less butter than 95% of recipes: 15% of the flour weight against the typical recipe's 36%, about half as much.
Less egg than 94% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
More milk or water than 90% of recipes: 46% of the flour weight against the typical recipe's 25%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

600 g de farine600 g
250 ml de lait tiède≈ 258 g
12 g de levure de boulanger fraîche (2 c-a-c de levure sèche active pour moi)12 g
90 g de sucre en poudre90 g
2 oeufs≈ 100 g
90 g de beurre mou90 g
1 jaune d'oeuf≈ 18 g
1 c-a-s de lait≈ 15 g
sucre perlén/a
sucre glacen/a

Listed, but not counted in the percentages below.

flour 600 gbatter 1183 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

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