Croissants Lab114 recipes
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Homemade Croissants

m.joyofbaking.com

Against 114 croissant recipes

More sugar than 81% of recipes.

See how all 114 croissant recipes compare →

Get the method at m.joyofbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.

  • More sugar than 81% of recipes: 14% of the flour weight against the typical recipe's 10%.
  • No egg in the dough, like 50% of recipes.
Butter: 53%, 33rd percentileMilk or water: 57%, 43rd percentileSugar: 14%, 82nd percentileSalt: 2.1%, 66th percentileYeast: 1.3%, 32nd percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 475 grams (3 2/3 cups) all-purpose flour475 g
  • 6 grams (1 3/4 teaspoons) SAF Gold instant yeast Available on Amazon6 g
  • 65 grams (1/3 cup) granulated white sugar65 g
  • 2 grams (2/3 teaspoon) dry malt (diastatic) powder Available on Amazon2 g
  • 10 grams (2 1/2 teaspoons) salt10 g
  • 25 grams (2 tablespoons) unsalted butter, at room temperature25 g
  • 240 grams (1 cup) water, at room temperature240 g
  • 30 grams (3 tablespoons) cream, at room temperature30 g
  • 225 grams (1 cup) cold unsalted European style 'cultured' butter225 g

flour 475 gbatter 1078 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.

  • Butter53% · 33rd percentile
  • Milk or water57% · 43rd percentile
  • Sugar14% · 82nd percentile
  • Salt2.1% · 66th percentile
  • Yeast1.3% · 32nd percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
not stated
median 375°F
Time
not stated
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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