Brioche di Pasqua
Original in Italian
soniaperonaci.it · 2026 · 10
Against 217 brioche recipes
Less egg than 97% 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.
- Less egg than 97% of recipes: 17% of the flour weight against the typical recipe's 40%, 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 75% of recipes: 40% of the flour weight against the typical recipe's 25%.
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 36%.
Ingredients (11)
- 150 g Farina 00150 g
- 450 g Farina manitoba450 g
- 100 g Zucchero semolato100 g
- 2 Uova medie + 2 tuorli≈ 100 g
- 4 g Lievito di birra disidratato4 g
- 240 g Yogurt magro240 g
- 150 g Burro150 g
- 10 g Sale10 g
- 1 Albumen/a
- zuccherini colorati (diavolini)n/a
- q.b. latte fresco interon/a
flour 600 gbatter 1204 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.
- Butter25% · 28th percentile · median 36%
- Egg17% · 2nd percentile · median 40%
- Sugar17% · 68th percentile · median 14%
- Milk or water40% · 77th percentile · median 25%
- Salt1.7% · 61st percentile · median 1.4%
- Yeast0.7% · 12th percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 40 to 60 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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