Brioche
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2020 · etwa 6 Stück
Against 217 brioche recipes
More butter than 88% of recipes and more egg than 89%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 88% of recipes: 56% of the flour weight against the typical recipe's 36%.
- More egg than 89% 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 93% of recipes: 3.1% of the flour weight against the typical recipe's 1.4%, about twice as much.
Ingredients (9)
- etwas Fettn/a
- 225 g Weizenmehl225 g
- 1 Pck. Dr. Oetker Trockenbackhefe7 g
- ½ TL Salz≈ 3 g
- 125 g weiche Butter125 g
- 2 Eier (Größe M)≈ 100 g
- 1 Eiweiß (Größe M)≈ 33 g
- 20 g Zucker20 g
- 1 Eigelb (Größe M)≈ 18 g
flour 225 gbatter 531 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.
- Butter56% · 89th percentile · median 36%
- Egg67% · 90th percentile · median 40%
- Sugar8.9% · 16th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt1.3% · 47th percentile · median 1.4%
- Yeast3.1% · 94th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 25 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
Do something with it
Or browse all 217 brioche recipes.