Pasta brioche
Original in Italian
Flavia Imperatore · misya.info · 2018 · 8 pezzi
Against 217 brioche recipes
More sugar than 95% of recipes and no salt, unlike 88%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 95% of recipes: 28% of the flour weight against the typical recipe's 14%, about twice as much.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (12)
- 150 gr di farina 00150 g
- 100 gr di farina 0100 g
- 50 gr di zucchero50 g
- 40 ml di latte≈ 41 g
- 5 gr di lievito di birra5 g
- 2 uova≈ 100 g
- 80 gr di burro80 g
- 1 cucchiaio di miele≈ 21 g
- 1 cucchiaio di rum≈ 15 g
- 1 cucchiaio di essenza di vaniglia≈ 13 g
- buccia di limonen/a
- buccia di arancian/a
flour 250 gbatter 575 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.
- Butter32% · 41st percentile · median 36%
- Egg40% · 46th percentile · median 40%
- Sugar28% · 96th percentile · median 14%
- Milk or water17% · 30th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast0.7% · 12th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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