Za'atar Croissants Recipe
maureenabood.com · 2014 · 24 Croissants
Against 114 croissant recipes
More milk or water than 96% of recipes and more butter than 89%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More milk or water than 96% of recipes: 77% of the flour weight against the typical recipe's 58%.
- More butter than 89% of recipes: 77% of the flour weight against the typical recipe's 60%.
- More yeast than 84% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
- Less salt than 83% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
Ingredients (10)
- 13.5 oz (3 sticks plus 3 tablespoons) European-style butter, very cold425 g
- 1 3/4 cups whole milk≈ 427 g
- 1 1/2 tablespoons instant yeast≈ 14 g
- 4 1/2 cups unbleached, all-purpose flour≈ 563 g
- 1/4 cup granulated sugar≈ 50 g
- 2 teaspoons kosher salt≈ 8 g
- 1 large egg≈ 50 g
- 1 teaspoon water≈ 4.9 g
- 1/4 cup za'atar≈ 59 g
- 2 teaspoons extra virgin olive oil≈ 9 g
flour 563 gbatter 1610 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.
- Butter77% · 90th percentile · median 60%
- Milk or water77% · 97th percentile · median 58%
- Sugar8.9% · 33rd percentile · median 10%
- Salt1.4% · 15th percentile · median 2%
- Yeast2.5% · 87th percentile · median 1.6%
- Egg in the dough8.9% · 63rd percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 8 to 12 minutes
- median 20 minutes
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