Easy Homemade Croissant Recipe
bakingamoment.com · 2019 · 15 croissants (approx.)
Against 114 croissant recipes
More yeast than 84% of recipes and less milk or water than 79%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More yeast than 84% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
- Less milk or water than 79% of recipes: 49% of the flour weight against the typical recipe's 58%.
- More sugar than 78% of recipes: 13% of the flour weight against the typical recipe's 10%.
Ingredients (7)
- 4 cups all-purpose flour≈ 500 g
- 1/3 cup granulated sugar≈ 67 g
- 4 teaspoons active dry yeast*≈ 12 g
- 2 1/4 teaspoons kosher salt≈ 9 g
- 1 1/4 cups unsalted butter, (cold (2 1/2 sticks))≈ 284 g
- 1 cup milk (cold (you may need slightly more or less))≈ 244 g
Toppings and extras
Listed, but not counted in the percentages below.
- egg wash ((1 large egg beaten with a teaspoon or two of water))n/a
flour 500 gbatter 1116 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.
- Butter57% · 37th percentile · median 60%
- Milk or water49% · 19th percentile · median 58%
- Sugar13% · 79th percentile · median 10%
- Salt1.8% · 36th percentile · median 2%
- Yeast2.5% · 87th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 120 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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