Pão brioche
Original in Portuguese
Ana Luiza Timm · receiteria.com.br · 2025 · 1 unidade
Against 217 brioche recipes
Less egg than 99% of recipes and less butter than 88%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 99% of recipes: 16% of the flour weight against the typical recipe's 40%, about half as much.
- Less butter than 88% of recipes: 19% of the flour weight against the typical recipe's 36%, about half as much.
Ingredients (10)
- 1/2 envelope de fermento biológico seco (5 gramas)5 g
- 1/4 de xícara de chá de açúcar (50 gramas)50 g
- 3 colheres (sopa) de manteiga (60 gramas)60 g
- 1 ovo≈ 50 g
- 1/2 xícara de chá de leite morno (120 ml)≈ 122 g
- 1/2 colher de café de sal (1 grama)1 g
- 2 e 1/4 de xícara de chá de farinha de trigo (315 gramas)315 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 gema (para pincelar)≈ 18 g
- 2 colheres de sopa de leite (para pincelar)≈ 31 g
- Manteiga derretida (para pincelar)n/a
flour 315 gbatter 603 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.
- Butter19% · 11th percentile · median 36%
- Egg16% · 1st percentile · median 40%
- Sugar16% · 61st percentile · median 14%
- Milk or water39% · 74th percentile · median 25%
- Salt0.3% · 28th percentile · median 1.4%
- Yeast1.6% · 63rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 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
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