Homemade Croissants
Food Network Kitchen · foodnetwork.com · 2018 · 15 croissants
Against 114 croissant recipes
Less milk or water than 94% of recipes and more salt than 90%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 94% of recipes: 37% of the flour weight against the typical recipe's 58%.
- More salt than 90% of recipes: 2.7% of the flour weight against the typical recipe's 2%.
- More yeast than 84% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
- More sugar than 78% of recipes: 13% of the flour weight against the typical recipe's 10%.
Ingredients (7)
- 4 cups unbleached all-purpose flour, plus more for dusting (see Cook's Note)≈ 500 g
- 3/4 cup milk≈ 183 g
- 1/3 cup sugar≈ 67 g
- 1 tablespoon plus 1 teaspoon instant yeast≈ 12 g
- 2 1/4 teaspoons fine salt≈ 14 g
- 3 tablespoons unsalted butter, at room temperature, plus 2 1/2 sticks (10 ounces), chilled and cut into 1/2-inch pieces≈ 326 g
- 1 large egg≈ 50 g
flour 500 gbatter 1152 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.
- Butter65% · 67th percentile · median 60%
- Milk or water37% · 5th percentile · median 58%
- Sugar13% · 79th percentile · median 10%
- Salt2.7% · 93rd percentile · median 2%
- Yeast2.5% · 87th percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 20 to 30 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.
Do something with it
Or browse all 114 croissant recipes.