Homemade Croissant Recipe
Bernice Baran · baranbakery.com · 2024 · 16 croissants
Against 114 croissant recipes
Close to the middle of 114 croissant recipes on every ingredient.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Milk or water in the middle half of recipes: 63% of the flour weight against the typical recipe's 58%.
- No egg in the dough, like 50% of recipes.
Ingredients (7)
- 480 grams bread flour, plus extra for dusting (spooned and leveled)480 g
- 50 grams granulated sugar50 g
- 7 grams instant yeast (1 package)7 g
- 10 grams fine sea salt10 g
- 300 mL cool water≈ 301 g
- 284 grams salted butter (slightly chilled or room temperature*)284 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg for egg wash (room temperature)≈ 50 g
flour 480 gbatter 1132 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.
- Butter59% · 44th percentile · median 60%
- Milk or water63% · 74th percentile · median 58%
- Sugar10% · 59th percentile · median 10%
- Salt2.1% · 66th percentile · median 2%
- Yeast1.5% · 46th 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 18 minutes
- median 20 minutes
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