Garlic Parmesan Brioche Buns
tasteandtellblog.com · 2016 · 8 -10 buns
Against 143 hamburger bun recipes
More fat than 95% of recipes and more egg than 99%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More fat than 95% of recipes: 23% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- More egg than 99% of recipes: 44% of the flour weight against the typical recipe's 13%, about 3.5 times as much.
- Less liquid than 92% of recipes: 39% of the flour weight against the typical recipe's 55%.
Ingredients (12)
- 4 cups all-purpose flour (divided)≈ 500 g
- 1 packet Fleishmann’s® RapidRise™ Yeast≈ 7 g
- 3/4 cup water≈ 178 g
- 4 eggs≈ 200 g
- 1/2 cup freshly grated Parmesan cheese≈ 119 g
- 5 cloves garlic (minced)n/a
- 3 tablespoons sugar≈ 38 g
- 1 1/4 teaspoons salt≈ 8 g
- 1/2 cup cold butter≈ 114 g
- 1 egg yolk≈ 18 g
- 1 tablespoon water≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- shaved Parmesan cheese (for topping)n/a
flour 500 gbatter 1195 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.
- Liquid39% · 7th percentile · median 55%
- Fat23% · 96th percentile · median 10%
- Sugar7.5% · 64th percentile · median 6.3%
- Egg44% · 100th percentile · median 13%
- Salt1.5% · 33rd percentile · median 1.8%
- Yeast1.4% · 45th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 to 25 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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