Croissants
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2021 · etwa 16 Stück
Against 114 croissant recipes
More egg in the dough than 95% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More egg in the dough than 95% of recipes: 20% of the flour weight against the typical recipe's 1.6%, about 12.5 times as much.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- Sugar in the middle half of recipes: 8% of the flour weight against the typical recipe's 10%.
Ingredients (11)
- 500 g Weizenmehl500 g
- 1 Pck. Dr. Oetker Trockenbackhefe7 g
- 40 g Zucker40 g
- 2 TL Salz≈ 12 g
- 40 g weiche Butter40 g
- 250 ml Milch≈ 258 g
- 1 Ei (Größe M)≈ 50 g
- 1 Eiweiß (Größe M)≈ 33 g
- 250 g kalte Butter250 g
- 1 Eigelb (Größe M)≈ 18 g
- 1 EL Milch≈ 15 g
flour 500 gbatter 1223 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.
- Butter58% · 43rd percentile · median 60%
- Milk or water55% · 37th percentile · median 58%
- Sugar8% · 25th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough20% · 96th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 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.
Do something with it
Or browse all 114 croissant recipes.