Croissant Recipe
preppykitchen.com · 2025 · 14 croissants
Against 114 croissant recipes
More salt than 99% of recipes and more butter than 82%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 99% of recipes: 3.1% of the flour weight against the typical recipe's 2%.
- More butter than 82% of recipes: 70% of the flour weight against the typical recipe's 60%.
Ingredients (10)
- ⅔ cup warm whole milk ((85-90°F) (160mL))≈ 163 g
- 4 tablespoons granulated sugar (divided (50g))50 g
- ½ cup cold water ((120ml))≈ 119 g
- 1 (.25-ounce/7g) envelope active dry yeast7 g
- 4 cups all-purpose flour ((480g))480 g
- 2½ teaspoons salt≈ 15 g
- ¼ cup unsalted European-style butter (cubed and very soft (¼ block/56g))56 g
- 1¼ cups unsalted European-style butter ((1¼ blocks/282g))282 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg≈ 50 g
- 1 tablespoon heavy cream or whole milk≈ 15 g
flour 480 gbatter 1171 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% · 83rd percentile · median 60%
- Milk or water59% · 58th percentile · median 58%
- Sugar10% · 59th percentile · median 10%
- Salt3.1% · 100th percentile · median 2%
- Yeast1.5% · 46th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 30 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.