Decoupaged Sesame Seed Brioche Rolls
thecafesucrefarine.com · 2012 · 12
Get the method at thecafesucrefarine.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 79% of recipes: 2.1% of the flour weight against the typical recipe's 1.4%.
- Egg in the middle half of recipes: 57% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- ½ cup warm water (105-115˚ F., if you're not used to working with yeast, use a thermometer)≈ 119 g
- 1 tablespoon dry yeast≈ 9 g
- 4 large eggs≈ 200 g
- ¼ cup granulated sugar≈ 50 g
- 2 teaspoons kosher salt≈ 8 g
- 3 ½ cups all-purpose flour≈ 438 g
- ½ cup softened butter≈ 114 g
- 1 egg beaten≈ 50 g
- 1 tablespoon water≈ 15 g
- sesame seedsn/a
- flat leaf parsley leaves or other small herb leavesn/a
flour 438 gbatter 1002 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.
- Butter26% · 30th percentile · median 36%
- Egg57% · 74th percentile · median 40%
- Sugar11% · 35th percentile · median 14%
- Milk or water31% · 61st percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast2.1% · 80th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 20 to 25 minutes
- median 30 minutes
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