Beginner Croissants
Baker Bettie · bakerbettie.com · 2024 · 6
Against 114 croissant recipes
More butter than 85% of recipes and more yeast than 77%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 85% of recipes: 75% of the flour weight against the typical recipe's 60%.
- More yeast than 77% of recipes: 2.3% of the flour weight against the typical recipe's 1.6%.
- Sugar above the middle half: 13% of the flour weight against the typical recipe's 10%, more than 74% of recipes use.
Ingredients (8)
- 300 grams (2 ½ cups) bread flour, plus more for dusting300 g
- 38 grams (3 tablespoons) granulated sugar38 g
- 6 grams (1 teaspoon) kosher salt6 g
- 7 grams (2 ¼ teaspoons) instant yeast7 g
- 180 grams (¾ cup) whole milk, cold (lower fat milk will also work)180 g
- 225 grams (2 sticks, 8 ounces) butter, preferably Kerrygold brand, divided (*see note below)225 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg yolk≈ 18 g
- 1 tablespoon heavy cream or milk≈ 15 g
flour 300 gbatter 756 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter75% · 86th percentile · median 60%
- Milk or water60% · 62nd percentile · median 58%
- Sugar13% · 75th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast2.3% · 79th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 180 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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