Aprikosen Brioche Brötchen
Original in German
Team Marcel Paa · marcelpaa.com · 2025 · 9 Stück
Against 143 hamburger bun recipes
More sugar than 97% of recipes and less liquid than 88%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More sugar than 97% of recipes: 14% of the flour weight against the typical recipe's 6.3%, about twice as much.
- Less liquid than 88% of recipes: 40% of the flour weight against the typical recipe's 55%.
- More egg than 91% of recipes: 30% of the flour weight against the typical recipe's 13%, about 2.5 times as much.
Ingredients (16)
- 500 g Weissmehl ((Weizenmehl Type 550))500 g
- 200 g Vollmilch ((kalt))200 g
- 2 Eier≈ 100 g
- 50 g hello sweety ((alternativ: Kristallzucker))50 g
- 8 g Salz8 g
- 25 g Frischhefe25 g
- 70 g Butter ((kalt))70 g
- 500 g Aprikosen500 g
- etwas Zitronenabriebn/a
- ½ TL Vanillepulver≈ 2.5 g
- 20 g hello sweety ((alternativ: Kristallzucker))20 g
- 1 Zitrone, Saftn/a
- 15 g Maisstärke15 g
- 1 Ei (verquirlt)≈ 50 g
- Mandeln, gehobeltn/a
- Hagelzuckern/a
flour 500 gbatter 1541 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.
- Liquid40% · 10th percentile · median 55%
- Fat14% · 72nd percentile · median 10%
- Sugar14% · 98th percentile · median 6.3%
- Egg30% · 93rd percentile · median 13%
- Salt1.6% · 40th percentile · median 1.8%
- Yeast1.7% · 62nd percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
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