Croissants Lab114 recipes
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Homemade Croissants Step-by-Step

Elien Lewis · bakingwithbutter.com · 2024 · 12

Against 114 croissant recipes

Close to the middle of 114 croissant recipes on every ingredient.

See how all 114 croissant recipes compare →

Get the method at bakingwithbutter.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.

  • No egg in the dough, like 50% of recipes.
  • Salt in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 2%.
Butter: 58%, 43rd percentileMilk or water: 58%, 56th percentileSugar: 10%, 59th percentileSalt: 1.9%, 40th percentileYeast: 1.5%, 46th percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 2 1/4 teaspoons instant yeast (or active dry yeast)≈ 7 g
  • 160 g whole milk (lukewarm)160 g
  • 120 g water120 g
  • 470 g all-purpose flour (plus extra for dusting)470 g
  • 50 g granulated sugar50 g
  • 1 1/2 teaspoons salt≈ 9 g
  • 30 g unsalted butter (room temperature)30 g
  • 250 g unsalted butter (room temperature)250 g
  • 1 1/2 tbsp all-purpose flour≈ 12 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg≈ 50 g

flour 482 gbatter 1108 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.

  • Butter58% · 43rd percentile
  • Milk or water58% · 56th percentile
  • Sugar10% · 59th percentile
  • Salt1.9% · 40th percentile
  • Yeast1.5% · 46th percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
20 to 22 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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