Croissant Recipe
baking-sense.com · 2021 · 24 croissants
Against 114 croissant recipes
More butter than 91% of recipes and more milk or water than 90%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 91% of recipes: 80% of the flour weight against the typical recipe's 60%.
- More milk or water than 90% of recipes: 70% of the flour weight against the typical recipe's 58%.
- More sugar than 86% of recipes: 15% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 6 oz warm water (¾ cup)170 g
- 8 oz whole milk (1 cup, scalded and cooled to )227 g
- 2 ¼ teaspoons dry yeast (1 packet)≈ 7 g
- 20 oz unbleached all purpose flour (4 cups, see note)567 g
- 3 oz granulated sugar (⅓ cup)85 g
- 2 teaspoons table salt≈ 12 g
- 16 oz unsalted butter (pliable but still cool (see note))454 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg ( for egg wash)≈ 50 g
flour 567 gbatter 1522 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.
- Butter80% · 92nd percentile · median 60%
- Milk or water70% · 91st percentile · median 58%
- Sugar15% · 88th percentile · median 10%
- Salt2.1% · 66th percentile · median 2%
- Yeast1.2% · 26th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 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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