Croissants
Taylor Ann Spencer · delish.com · 2025 · 13 - 15
Against 114 croissant recipes
More butter than 81% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 81% of recipes: 70% of the flour weight against the typical recipe's 60%.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (10)
- 3/4 c. (180 g.) water, room temperature (75°)180 g
- 1/2 c. (120 g.) whole milk, room temperature (75°)120 g
- 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)7 g
- 510 g bread flour510 g
- 50 g granulated sugar50 g
- 2 tbsp. unsalted butter, room temperature≈ 28 g
- 2 tsp. kosher salt≈ 8 g
- 1 1/2 c. (340 g.) unsalted butter (at least 82% butterfat), cold, cut into cubes340 g
- 2 tbsp. bread flour≈ 16 g
- 1 large egg≈ 50 g
flour 526 gbatter 1309 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.
- Butter70% · 82nd percentile · median 60%
- Milk or water57% · 46th percentile · median 58%
- Sugar9.5% · 38th percentile · median 10%
- Salt1.5% · 22nd percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough9.5% · 65th percentile · median 1.6%
Oven
- Temperature
- not stated
- 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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