Brioche
Original in Portuguese
receitasdecomida.com.br · 2013
Against 217 brioche recipes
More salt than 99% 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 salt than 99% of recipes: 3.3% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- Less yeast than 81% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 1 colher (sopa) de sal≈ 18 g
- 5 colheres (sopa) de açúcar≈ 63 g
- 6 ovos inteiros (gemas peneiradas)≈ 300 g
- 15g de fermento biológico fresco15 g
- 250g de manteiga em temperatura ambiente250 g
- 550g de farinha de trigo550 g
Toppings and extras
Listed, but not counted in the percentages below.
- Ovos para pincelarn/a
flour 550 gbatter 1196 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.
- Butter46% · 68th percentile · median 36%
- Egg55% · 71st percentile · median 40%
- Sugar11% · 35th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt3.3% · 100th percentile · median 1.4%
- Yeast0.9% · 18th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
- How To Make Buttery Brioche Dough - ChainBakerchainbaker.com · butter 50% · egg 50%
- Brioche w/ Baked Camembert Cheese | Tear & Share Bread - ChainBakerchainbaker.com · butter 40% · egg 60%
- How to Make a Perfect No-Knead Brioche Dough Without Compromises - ChainBakerchainbaker.com · butter 40% · egg 60%
Do something with it
Or browse all 217 brioche recipes.