Marzipan Challah

jamiegeller.com · 2016 · 3 Servings

Against 72 challah recipes

More oil than 91% of recipes and less egg than 86%.

How it compares

Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.

More oil than 91% of recipes: 19% of the flour weight against the typical recipe's 12%.
Less egg than 86% of recipes: 19% of the flour weight against the typical recipe's 25%.
More sweetener than 86% of recipes: 22% of the flour weight against the typical recipe's 13%.
Less yeast than 90% of recipes: 0.8% of the flour weight against the typical recipe's 1.4%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1⅓ cups room-temperature water≈ 316 g
2 teaspoons active dry yeast≈ 6 g
6¼ cups all-purpose flour (sifted)≈ 781 g
2 large eggs≈ 100 g
⅓ cup sugar≈ 67 g
2 teaspoons table salt≈ 12 g
4 tablespoons unsalted butter (at room temperature)≈ 57 g
7 ounces marzipan199 g
½ cup sugar≈ 100 g
7 tablespoons unsalted butter (at room temperature)≈ 99 g
3 tablespoons all-purpose flour≈ 23 g
1 large egg≈ 50 g
1 tablespoon water≈ 15 g
Pinch of table salt≈ 0.4 g
1¼ cups sliced almonds (chopped hazelnuts, or chopped unsalted pistachios)≈ 150 g
2 teaspoons sugar≈ 8 g

flour 805 gbatter 1984 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 72 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.