Roll croissants
Original in Italian
Flavia Imperatore · misya.info · 2024 · circa 9 roll croissants
Against 114 croissant recipes
More butter than 78% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 78% of recipes: 70% of the flour weight against the typical recipe's 60%.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (13)
- 175 gr di farina 00175 g
- 75 gr di farina 075 g
- 30 gr di zucchero30 g
- 6 gr di sale6 g
- 50 gr di burro morbido50 g
- 12 gr di lievito di birra fresco (o 4 gr di quello secco)12 g
- 115 ml di acqua fredda≈ 115 g
- 125 gr di burro125 g
- 1 tuorlo≈ 18 g
- 1 cucchiaio di panna fresca o latte≈ 15 g
- cioccolato fondenten/a
- nutellan/a
- granella di pistacchin/a
flour 250 gbatter 621 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% · 80th percentile · median 60%
- Milk or water52% · 35th percentile · median 58%
- Sugar12% · 69th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast1.6% · 50th percentile · median 1.6%
- Egg in the dough7.2% · 60th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- 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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