Vegan Croissants
Vegan
plant.well · beplantwell.com · 2023 · 8
Against 114 croissant recipes
More butter than 97% of recipes and more yeast than 89%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 97% of recipes: 96% of the flour weight against the typical recipe's 60%.
- More yeast than 89% of recipes: 2.6% of the flour weight against the typical recipe's 1.6%.
Ingredients (9)
- 1 1/2 (1/4oz) packets Yeast (3 1/4 teaspoons)11 g
- 1 Cup Water≈ 237 g
- 3 1/4 Cups Bread Flour*≈ 413 g
- 3 Tbsp Sugar≈ 38 g
- 1 1/2 Tsp Salt≈ 9 g
- 1/4 Cup Vegan Butter, soft**≈ 57 g
- 1 1/2 Cups Vegan Butter, cold (1 1/2 sticks)≈ 341 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 Tbsp Almond Milk≈ 31 g
- 1 Tbsp Maple Syrup≈ 20 g
flour 413 gbatter 1104 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.
- Butter96% · 98th percentile · median 60%
- Milk or water57% · 47th percentile · median 58%
- Sugar9.1% · 36th percentile · median 10%
- Salt2.2% · 70th percentile · median 2%
- Yeast2.6% · 90th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 10 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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