Pain au lait citron et pavot
Original in French
sophie · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 249 dinner roll recipes
More egg than 82% of recipes and more yeast than 80%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More egg than 82% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More yeast than 80% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
- Butter in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (11)
- Pour 12 pains au lait :n/a
- 500 g de farine500 g
- 12 g de levure sèche de boulanger12 g
- 1 cuillère à café bombée de sel fin≈ 6 g
- 35 g de sucre en poudre35 g
- 1 gros oeuf≈ 50 g
- 50 g de beurre 1/2 sel à température ambiante50 g
- 265 millilitres de lait≈ 273 g
- Le jus d'un citron jaunen/a
- Quelques graines de pavot (2 cuillères à soupe)n/a
- 1 oeuf entier pour la dorure≈ 50 g
flour 500 gbatter 976 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 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid55% · 32nd percentile · median 61%
- Butter10% · 23rd percentile · median 14%
- Sugar7% · 28th percentile · median 10%
- Egg20% · 85th percentile · median 10%
- Yeast2.4% · 81st percentile · median 1.6%
- Salt1.2% · 29th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 19 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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