Brioche dolce con solo albumi
Original in Italian
tavolartegusto.it
Against 217 brioche recipes
More sugar than 85% of recipes and less yeast than 89%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 85% of recipes: 22% of the flour weight against the typical recipe's 14%.
- Less yeast than 89% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
- Less butter than 76% of recipes: 23% of the flour weight against the typical recipe's 36%.
- Egg in the middle half of recipes: 28% of the flour weight against the typical recipe's 40%.
Ingredients (14)
- 300 gr di farina manitoba300 g
- 80 ml di latte a temperatura ambiente≈ 83 g
- 60 gr di zucchero60 g
- 70 gr di burro morbido a temperatura ambiente70 g
- 2 albumi a temperatura ambiente≈ 66 g
- 1 cucchiaino di lievito di birra secco (oppure 5 gr di lievito di birra fresco da sciogliere nel latte)5 g
- 2 pizzichi di sale≈ 0.8 g
- 1/2 limonen/a
- 1/2 arancian/a
- 1 cucchiaino di vaniglia≈ 4.2 g
- 1 cucchiaino di miele≈ 7 g
- 1 tuorlo o 1 albume≈ 18 g
- 2 cucchiai di latte≈ 31 g
- granella di zuccheron/a
flour 300 gbatter 644 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.
- Butter23% · 24th percentile · median 36%
- Egg28% · 26th percentile · median 40%
- Sugar22% · 87th percentile · median 14%
- Milk or water38% · 72nd percentile · median 25%
- Salt0.3% · 28th percentile · median 1.4%
- Yeast0.6% · 9th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 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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