Hamburger Buns Lab143 recipes
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Hamburger broetchen

Original in German

ichkoche.at · 12

Against 143 hamburger bun recipes

More salt than 81% of recipes.

See how all 143 hamburger bun recipes compare →

Get the method at ichkoche.at →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 batch: the median of 143 hamburger bun recipes, per 100 g of flour.

  • More salt than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.8%.
  • Liquid in the middle half of recipes: 51% of the flour weight against the typical recipe's 55%.
Liquid: 51%, 33rd percentileFat: 7.9%, 32nd percentileSugar: 7.6%, 67th percentileEgg: 11%, 37th percentileSalt: 2.2%, 85th percentileYeast: 1.3%, 37th percentileLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 820 g Mehl820 g
  • 1 1/2 Pkg. Trockengerm≈ 11 g
  • 1 EL Salz≈ 18 g
  • 5 EL Zucker≈ 63 g
  • 65 g Butter65 g
  • 160 ml Wasser≈ 160 g
  • 220 ml Milch≈ 227 g
  • 5 Stk. Dotter≈ 90 g
  • 2 EL Milch≈ 31 g
  • Schwarzer Sesamn/a

flour 820 gbatter 1484 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 143 recipes. Shaded: the middle half. Tick: the median.

  • Liquid51% · 33rd percentile
  • Fat7.9% · 32nd percentile
  • Sugar7.6% · 67th percentile
  • Egg11% · 37th percentile
  • Salt2.2% · 85th percentile
  • Yeast1.3% · 37th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
12 to 14 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.

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