Brioches
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2010 · 15 brioches
Against 217 brioche recipes
Less butter than 95% of recipes and less egg than 95%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 95% of recipes: 15% of the flour weight against the typical recipe's 36%, about half as much.
- Less egg than 95% of recipes: 19% of the flour weight against the typical recipe's 40%, about half as much.
- More milk or water than 87% of recipes: 44% of the flour weight against the typical recipe's 25%.
- 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 (11)
- 530 gr di farina manitoba530 g
- 200 gr di latte200 g
- 2 uova≈ 100 g
- 80 gr di burro80 g
- 100 gr di zucchero100 g
- 1 bustina di vanillina0.5 g
- 1 limonen/a
- 1 cubetto di lievito di birra25 g
- 1 pizzico di sale≈ 0.4 g
- 30 ml di latte≈ 31 g
- q.b. di zuccheron/a
flour 530 gbatter 1067 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.
- Butter15% · 4th percentile · median 36%
- Egg19% · 4th percentile · median 40%
- Sugar19% · 76th percentile · median 14%
- Milk or water44% · 88th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1.6% · 63rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 minutes
- median 30 minutes
Keep exploring
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