Brioche al miele
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2016 · 10 persone
Against 217 brioche recipes
More sugar than 96% of recipes and less yeast than 91%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 96% of recipes: 30% of the flour weight against the typical recipe's 14%, about twice as much.
- Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- Less butter than 80% of recipes: 21% of the flour weight against the typical recipe's 36%.
- More milk or water than 84% of recipes: 43% of the flour weight against the typical recipe's 25%.
Ingredients (13)
- 80 gr di farina 0080 g
- 80 ml di acqua≈ 80 g
- 7 gr di lievito di birra7 g
- 350 gr di farina manitoba350 g
- 100 ml di latte≈ 103 g
- 50 gr di miele50 g
- 50 gr di zucchero50 g
- 40 gr di burro40 g
- 2 uova≈ 100 g
- 7 gr di sale7 g
- 50 gr di burro50 g
- 30 gr di miele30 g
- q.b. di zucchero di cannan/a
flour 430 gbatter 947 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.
- Butter21% · 19th percentile · median 36%
- Egg23% · 19th percentile · median 40%
- Sugar30% · 97th percentile · median 14%
- Milk or water43% · 85th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast0.5% · 6th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
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