Parsley and Pomegranate Decoupage Brioche Rolls
Chris Scheuer · thecafesucrefarine.com · 2013 · 16
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 (at room temperature)≈ 200 g
- ⅓ cup granulated sugar≈ 67 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
- 2 teaspoons water≈ 10 g
Toppings and extras
Listed, but not counted in the percentages below.
- flat leaf (or Italian parsley leaves, for garnish (Curly leaf parsley does not work as well.))n/a
- ¼ cup pomegranate arils or seeds (for garnish**)≈ 59 g
flour 438 gbatter 1013 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%
- Sugar15% · 59th percentile · median 14%
- Milk or water29% · 59th percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast2.1% · 80th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 minutes
- median 30 minutes
Keep exploring
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