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Vegan Croissants Recipe

Vegan

sarahsvegankitchen.com · 2020 · 10 croissants

Against 114 croissant recipes

More yeast than 95% of recipes and more butter than 85%.

See how all 114 croissant recipes compare →

Get the method at sarahsvegankitchen.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.

  • More yeast than 95% of recipes: 3.4% of the flour weight against the typical recipe's 1.6%, about twice as much.
  • More butter than 85% of recipes: 74% of the flour weight against the typical recipe's 60%.
  • More salt than 88% of recipes: 2.6% of the flour weight against the typical recipe's 2%.
Butter: 74%, 86th percentileMilk or water: 56%, 42nd percentileSugar: 12%, 66th percentileSalt: 2.6%, 89th percentileYeast: 3.4%, 96th percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 2 (0.25 oz) packets active dry yeast ((4 1/2 teaspoons))14 g
  • 1 cup lukewarm water (about 110°F)≈ 237 g
  • 3 1/2 cups (420g) bread flour420 g
  • 1/4 cup (50g) granulated sugar50 g
  • 2 teaspoons (11g) salt11 g
  • 6 tablespoons vegan butter (softened)≈ 85 g
  • 1 cup (2 sticks) vegan butter (slightly softened)≈ 227 g

Toppings and extras

Listed, but not counted in the percentages below.

  • all-purpose flour (to dust work surface)n/a
  • 2 tablespoons nondairy milk≈ 31 g
  • 1 tablespoon maple syrup or agave≈ 20 g

flour 420 gbatter 1044 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.

  • Butter74% · 86th percentile
  • Milk or water56% · 42nd percentile
  • Sugar12% · 66th percentile
  • Salt2.6% · 89th percentile
  • Yeast3.4% · 96th percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
20 to 25 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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