Brioche
Original in Portuguese
Monique Fernandes De Luca · tudogostoso.com.br · 2008
Against 217 brioche recipes
Less butter than 95% of recipes and less egg than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 95% of recipes: 15% of the flour weight against the typical recipe's 36%, about half as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More yeast than 76% of recipes: 2% of the flour weight against the typical recipe's 1.4%.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (8)
- 1 kg de farinha de trigo1000 g
- 60 g de fermento biológico fresco60 g
- 150 g de leite150 g
- 200 g de água200 g
- 20 g de sal20 g
- 100 g de açúcar100 g
- 200 g de gema de ovo200 g
- 150 g de manteiga sem sal (temperatura ambiente)150 g
flour 1000 gbatter 1880 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter15% · 4th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water35% · 68th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast2% · 78th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 10 to 15 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
Do something with it
Or browse all 217 brioche recipes.