Brioche col gelato
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2019 · 15 brioches
Against 217 brioche recipes
More sugar than 92% of recipes and less butter than 81%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 92% of recipes: 24% of the flour weight against the typical recipe's 14%.
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (15)
- 300 gr di farina 00300 g
- 200 gr di farina manitoba200 g
- 80 gr di zucchero80 g
- 150 gr di latte150 g
- 100 gr di burro100 g
- 3 uova≈ 150 g
- 1 limonen/a
- 1 arancian/a
- 1 cucchiaino di estratto di vaniglia≈ 4.2 g
- 2 cucchiai di miele≈ 42 g
- 10 gr di lievito di birra10 g
- 1 cucchiaino di sale≈ 6 g
- 1 tuorlo d'uovo≈ 18 g
- 1 cucchiaio di latte≈ 15 g
- q.b. di gelaton/a
flour 500 gbatter 1076 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.
- Butter20% · 15th percentile · median 36%
- Egg34% · 36th percentile · median 40%
- Sugar24% · 93rd percentile · median 14%
- Milk or water33% · 64th percentile · median 25%
- Salt1.2% · 42nd percentile · median 1.4%
- Yeast0.7% · 12th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 minutes
- median 30 minutes
Keep exploring
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