Croissant Recipe
natashaskitchen.com · 2024 · 15 croissants
Against 114 croissant recipes
More salt than 96% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 96% of recipes: 2.9% of the flour weight against the typical recipe's 2%.
- Sugar in the middle half of recipes: 12% of the flour weight against the typical recipe's 10%.
Ingredients (11)
- 18 oz all-purpose flour (or just over 4 cups )510 g
- ¼ cup + 1 Tbsp granulated sugar≈ 63 g
- 2½ tsp fine sea salt or table salt≈ 15 g
- 1 Tbsp + 1/2 tsp instant yeast≈ 11 g
- ½ cup + 2 Tbsp cold water≈ 148 g
- ½ cup + 2 Tbsp cold whole milk≈ 153 g
- 3 Tbsp unsalted butter, softened (use European-style butter)≈ 43 g
- 1¼ cups cold, unsalted butter (use European-style butter only*)≈ 284 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg≈ 50 g
- 1 egg yolk≈ 18 g
- Pinch of salt≈ 0.4 g
flour 510 gbatter 1226 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.
- Butter64% · 63rd percentile · median 60%
- Milk or water59% · 59th percentile · median 58%
- Sugar12% · 72nd percentile · median 10%
- Salt2.9% · 97th percentile · median 2%
- Yeast2.1% · 68th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 10 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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