Vegan Croissants
Vegan
Zacchary Bird · zaccharybird.com
Against 114 croissant recipes
More butter than 91% of recipes and more yeast than 90%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 91% of recipes: 80% of the flour weight against the typical recipe's 60%.
- More yeast than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.6%.
- Less milk or water than 78% of recipes: 50% of the flour weight against the typical recipe's 58%.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (9)
- 240 ml (8 fl oz) warm almond milk≈ 248 g
- 14 g (5 scant teaspoons) active dried yeast14 g
- 500 g (1 lb 2 oz) bread flour500 g
- 40 g (11⁄2 oz) granulated white sugar40 g
- 2 teaspoons fine salt≈ 12 g
- 50 g (13⁄4 oz) vegan block butter, cut into cubes50 g
- 110 ml (4 fl oz) aquafaba≈ 110 g
- 350 g (12 1⁄2 oz) fridge-cold vegan block butter350 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons vegan cream or plant-based milk, for brushing≈ 30 g
flour 500 gbatter 1324 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.
- Butter80% · 92nd percentile · median 60%
- Milk or water50% · 21st percentile · median 58%
- Sugar8% · 25th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast2.8% · 91st percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 25 to 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.
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