Croissants Lab114 recipes
← All croissant recipes

Shio Croissant (Salt Bread Croissant)

Lisa Kitahara · okonomikitchen.com · 2025 · 6 servings

Against 114 croissant recipes

Less sugar than 84% of recipes and more milk or water than 81%.

See how all 114 croissant recipes compare →

Get the method at okonomikitchen.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.

  • Less sugar than 84% of recipes: 6.3% of the flour weight against the typical recipe's 10%.
  • More milk or water than 81% of recipes: 65% of the flour weight against the typical recipe's 58%.
  • More egg in the dough than 81% of recipes: 13% of the flour weight against the typical recipe's 1.6%, about 8 times as much.
  • Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Butter: 66%, 69th percentileMilk or water: 65%, 82nd percentileSugar: 6.3%, 15th percentileSalt: 1.5%, 22nd percentileYeast: 1.5%, 46th percentileEgg in the dough: 13%, 82nd percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 + 1/3 cup (170 g) bread flour*170 g
  • 1/4 cup (30 g) cake flour*30 g
  • 1 1/2 tbsp (12 g) milk powder**12 g
  • 2/3 tsp (3 g) instant dried yeast3 g
  • 2/3 tsp (3 g) salt3 g
  • 1 tbsp (12.5 g) sugar13 g
  • 1/2 cup (120 ml) water 18–22°C (65–72°F)≈ 119 g
  • 2 tsp (10 g) unsalted butter, room temperature10 g
  • 3.5 tbsp (49 g) unsalted butter, for lamination block49 g
  • 5 tbsp (72 g) salted butter, divided into six 12 g pieces (for filling)72 g
  • 1/2 beaten egg + 1/2 tbsp 2% milk, for egg wash≈ 25 g

Toppings and extras

Listed, but not counted in the percentages below.

  • pretzel salt, rock salt or flaky salt, for toppingn/a

flour 200 gbatter 505 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.

  • Butter66% · 69th percentile
  • Milk or water65% · 82nd percentile
  • Sugar6.3% · 15th percentile
  • Salt1.5% · 22nd percentile
  • Yeast1.5% · 46th percentile
  • Egg in the dough13% · 82nd percentile

Oven

Temperature
425°F / 220°C
median 375°F
Time
16 to 18 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.