Brioche à tête
Original in Spanish
Su · webosfritos.es · 2015
Against 217 brioche recipes
More butter than 95% of recipes and more egg than 92%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 95% of recipes: 70% of the flour weight against the typical recipe's 36%, about twice as much.
- More egg than 92% of recipes: 70% of the flour weight against the typical recipe's 40%.
- Less sugar than 88% of recipes: 8% of the flour weight against the typical recipe's 14%.
- Less milk or water than 77% of recipes: 10% of the flour weight against the typical recipe's 25%, about half as much.
Ingredients (9)
- 50 g de agua50 g
- 20 g de levadura fresca20 g
- 500 g de harina de fuerza500 g
- 4 huevos grandes fríos (, aproximadamente 300 g de peso con cáscara, )300 g
- 10 g de sal fina10 g
- 40 g de azúcar40 g
- 350 g de mantequilla350 g
- Un huevo≈ 50 g
- La yema de otron/a
flour 500 gbatter 1320 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.
- Butter70% · 97th percentile · median 36%
- Egg70% · 93rd percentile · median 40%
- Sugar8% · 10th percentile · median 14%
- Milk or water10% · 21st percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- 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.
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