Pan brioche, soffice e profumato. Ottimo se inzuppato nel latte!
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2014 · 6 persone
Against 217 brioche recipes
More milk or water than 84% of recipes and less yeast than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 84% of recipes: 43% of the flour weight against the typical recipe's 25%.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (10)
- 250 gr di farina 00250 g
- 250 gr di farina manitoba250 g
- 200 gr di latte200 g
- 50 gr di zucchero50 g
- 3 uova≈ 150 g
- 150 gr di burro150 g
- 9 gr di sale9 g
- 10 gr di lievito di birra10 g
- 1 uovo≈ 50 g
- 1 cucchiaio di panna≈ 15 g
flour 500 gbatter 1134 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.
- Butter30% · 37th percentile · median 36%
- Egg40% · 46th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water43% · 86th percentile · median 25%
- Salt1.8% · 66th 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
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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