Plunderteig Rezept – Plunder Croissant Teig selber machen
Original in German
Issay · kuechegemacht.de · 2026 · 12
Against 114 croissant recipes
Less butter than 80% of recipes and less sugar than 80%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 80% of recipes: 43% of the flour weight against the typical recipe's 60%.
- Less sugar than 80% of recipes: 7.5% of the flour weight against the typical recipe's 10%.
- Less yeast than 78% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
Ingredients (7)
- 500 g Weizenmehl500 g
- 10 g Salz10 g
- 40 g Zucker40 g
- 300 ml Milch, lauwarm≈ 309 g
- 5 g Trockenhefe5 g
- 225 g Butter, zimmerwarm225 g
- 30 g Weizenmehl30 g
flour 530 gbatter 1119 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.
- Butter43% · 19th percentile · median 60%
- Milk or water58% · 57th percentile · median 58%
- Sugar7.5% · 18th percentile · median 10%
- Salt1.9% · 40th percentile · median 2%
- Yeast0.9% · 20th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 12 to 15 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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