Brioche
Original in Italian
Flavia Imperatore · misya.info · 2010 · 16 brioches
Against 217 brioche recipes
No salt, unlike 88% of recipes and less butter than 81%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- Less egg than 78% of recipes: 24% of the flour weight against the typical recipe's 40%.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 14%.
Ingredients (11)
- 500 gr di farina 00500 g
- 15 gr di lievito di birra15 g
- 100 gr di zucchero100 g
- buccia di limonen/a
- buccia d'arancian/a
- 1 cucchiaio di essenza di vaniglia≈ 13 g
- 2 uova≈ 100 g
- 100 gr di burro100 g
- 200 ml di latte≈ 206 g
- 1 tuorlo≈ 18 g
- Granella di zuccheron/a
flour 500 gbatter 1052 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.
- Butter20% · 15th percentile · median 36%
- Egg24% · 21st percentile · median 40%
- Sugar20% · 80th percentile · median 14%
- Milk or water41% · 81st percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°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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