Pasta Brioche – Brioches dolci
Original in Italian
Simona Mirto · tavolartegusto.it · 2012 · 20
Against 217 brioche recipes
More sugar than 85% of recipes.
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%.
- Yeast in the middle half of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Ingredients (16)
- 300 gr di farina ’00300 g
- 200 gr di farina Manitoba200 g
- 15 gr di lievito di birra fresco15 g
- 3 uova grandi≈ 150 g
- 180 gr di burro180 g
- 80 gr latte intero fresco80 g
- 80 gr di zucchero80 g
- 1 cucchiaio e mezzo di miele d’acacia≈ 32 g
- 18 gr di rum18 g
- 1 cucchiaio di essenza di vaniglia oppure bacca di una stecca di vaniglia ( in alternativa 1 bustina di vanillina)≈ 13 g
- buccia di 2 arance grattugiate buccia di 1 limone grattugiaton/a
- 8 gr di sale8 g
- 1 tuorlo≈ 18 g
- 20 gr di latte fresco (se gradite una crosta più doppia utilizzate panna liquida fresca al posto del latte)20 g
- granella di zucchero e miele d’acacia per le Trecce dolcin/a
- zucchero a velo vanigliato per Brioche e Briochinen/a
flour 500 gbatter 1113 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.
- Butter36% · 49th percentile · median 36%
- Egg34% · 36th percentile · median 40%
- Sugar22% · 87th percentile · median 14%
- Milk or water20% · 35th percentile · median 25%
- Salt1.6% · 56th percentile · median 1.4%
- Yeast1% · 23rd 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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