How to Make Croissants
Sally · sallysbakingaddiction.com · 2018 · 16 croissants
Against 114 croissant recipes
More milk or water than 91% of recipes and more butter than 87%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More milk or water than 91% of recipes: 71% of the flour weight against the typical recipe's 58%.
- More butter than 87% of recipes: 77% of the flour weight against the typical recipe's 60%.
Ingredients (10)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature56 g
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping500 g
- 1/4 cup (50g) granulated sugar50 g
- 2 teaspoons salt≈ 12 g
- 1 Tablespoon active dry or instant yeast≈ 9 g
- 1 and 1/2 cups (360ml) cold whole milk≈ 366 g
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature340 g
- 2 Tablespoons (16g) all-purpose flour16 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg≈ 50 g
- 2 Tablespoons (30ml) whole milk≈ 31 g
flour 516 gbatter 1349 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.
- Butter77% · 89th percentile · median 60%
- Milk or water71% · 92nd percentile · median 58%
- Sugar9.7% · 39th percentile · median 10%
- Salt2.3% · 72nd percentile · median 2%
- Yeast1.8% · 60th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 30 minutes
- median 20 minutes
Keep exploring
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