Albero di brioche
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2018 · 12 persone
Against 217 brioche recipes
More milk or water than 89% of recipes and less egg than 78%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 89% of recipes: 44% of the flour weight against the typical recipe's 25%.
- Less egg than 78% of recipes: 24% of the flour weight against the typical recipe's 40%.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (15)
- 250 gr di farina 00250 g
- 250 gr di farina manitoba250 g
- 200 ml di latte≈ 206 g
- 60 gr di zucchero60 g
- 2 uova≈ 100 g
- 70 ml di olio d'oliva≈ 65 g
- 80 gr di burro80 g
- 1 cucchiaino di miele≈ 7 g
- 1 cucchiaino di estratto di vaniglia≈ 4.2 g
- 1 limonen/a
- 15 gr di lievito di birra15 g
- 1 pizzico di sale≈ 0.4 g
- 1 tuorlo d'uovo≈ 18 g
- 1 cucchiaio di latte≈ 15 g
- q.b. di zucchero a velon/a
flour 500 gbatter 1071 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.
- Butter29% · 33rd percentile · median 36%
- Egg24% · 21st percentile · median 40%
- Sugar13% · 49th percentile · median 14%
- Milk or water44% · 90th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 180 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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