Shortcut Croissants
Makinze Gore · delish.com · 2025 · 12
Against 114 croissant recipes
Less milk or water than 95% of recipes and more yeast than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 95% of recipes: 34% of the flour weight against the typical recipe's 58%.
- More yeast than 92% of recipes: 3% of the flour weight against the typical recipe's 1.6%.
- More butter than 83% of recipes: 71% of the flour weight against the typical recipe's 60%.
- More sugar than 82% of recipes: 14% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 4 c. (480 g.) all-purpose flour, plus more for dusting480 g
- 1/3 c. (67 g.) granulated sugar67 g
- 2 tsp. kosher salt≈ 8 g
- 2 (1/4-oz.) packages instant yeast14 g
- 1 1/2 c. (3 sticks) unsalted butter, cut into large pieces, cold≈ 341 g
- 2/3 c. (or more) cold milk≈ 163 g
- 6 oz. chopped chocolate or chocolate baking batons, for chocolate croissants170 g
- 1 large egg≈ 50 g
flour 480 gbatter 1293 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.
- Butter71% · 84th percentile · median 60%
- Milk or water34% · 4th percentile · median 58%
- Sugar14% · 84th percentile · median 10%
- Salt1.7% · 32nd percentile · median 2%
- Yeast3% · 93rd percentile · median 1.6%
- Egg in the dough10% · 80th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 8 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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