Easy Homemade Croissants
bakeschool.com · 2015 · 8 croissants
Against 114 croissant recipes
More yeast than 94% of recipes and more milk or water than 85%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More yeast than 94% of recipes: 3.2% of the flour weight against the typical recipe's 1.6%, about twice as much.
- More milk or water than 85% of recipes: 68% of the flour weight against the typical recipe's 58%.
- More egg in the dough than 89% of recipes: 20% of the flour weight against the typical recipe's 1.6%, about 12.5 times as much.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 83 mL water≈ 83 g
- 83 mL whole milk (3.25 % fat)≈ 86 g
- 30 mL granulated sugar≈ 25 g
- 8 grams active dry yeast8 g
- 250 grams bleached all-purpose flour250 g
- 5 mL Diamond Crystal fine kosher salt≈ 3.7 g
- 125 grams European high-fat butter (82-84 % fat) (cold)125 g
- 1 large egg(s) (beaten)≈ 50 g
flour 250 gbatter 631 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 114 recipes. Shaded: the middle half. Tick: the median.
- Butter50% · 25th percentile · median 60%
- Milk or water68% · 86th percentile · median 58%
- Sugar10% · 56th percentile · median 10%
- Salt1.5% · 22nd percentile · median 2%
- Yeast3.2% · 95th percentile · median 1.6%
- Egg in the dough20% · 93rd percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 35 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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