Brioche di Pasqua
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2019 · 8 briochine
Against 217 brioche recipes
More egg than 99% of recipes and less butter than 89%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 99% of recipes: 86% of the flour weight against the typical recipe's 40%, about twice as much.
- Less butter than 89% of recipes: 17% of the flour weight against the typical recipe's 36%, about half as much.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
- More milk or water than 83% of recipes: 42% of the flour weight against the typical recipe's 25%.
Ingredients (15)
- 300 gr di farina manitoba300 g
- 300 gr di farina 00300 g
- 50 gr di zucchero50 g
- 230 ml di latte≈ 237 g
- 2 uova≈ 100 g
- 100 gr di burro100 g
- 1 limonen/a
- 1 cucchiaino di estratto di vaniglia≈ 4.2 g
- 1 cucchiaino di miele≈ 7 g
- 12 gr di lievito di birra12 g
- 1/2 cucchiaino di sale≈ 3 g
- 1 tuorlo d'uovo≈ 18 g
- 1 cucchiaio di latte≈ 15 g
- 8 uova≈ 400 g
- q.b. di confettini di zuccheron/a
flour 600 gbatter 1547 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.
- Butter17% · 9th percentile · median 36%
- Egg86% · 100th percentile · median 40%
- Sugar9.5% · 18th percentile · median 14%
- Milk or water42% · 84th percentile · median 25%
- Salt0.5% · 29th percentile · median 1.4%
- Yeast0.7% · 12th 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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