Croissant Dough

Batch Size:
Yield:

Dough Packet (Détrempe)

AmountIngredient
Bread Flour
Cake Flour
Unsalted Buttersoftened
Granulated Sugar
Salt
Fresh Yeast
Milk Powder
Water
Whole Milk

Butter Packet (Beurrage)

AmountIngredient
Unsalted Buttercold & softened
Total Paton Weight:
Scaled ingredient total3,674 g

Prep Method 10

  1. 1.In a mixer fitted with a paddle attachment, mix the dough packet ingredients until combined. Switch to a hook attachment and mix on medium speed for about 2-3 minutes, or until a smooth, slightly sticky dough comes together.
  2. 2.Shape the dough and place in an oiled bowl, cover with plastic wrap, and let it bulk proof for 60-90 minutes at room temperature.
  3. 3.Roll the dough into a rectangle about ⅜-inch thick, wrap in plastic wrap and freeze for about 30 minutes, or until firm but not frozen. Alternatively, you can refrigerate the dough for 8 hours or overnight.
  4. 4.Soften the butter packet until it is pliable, but still cold. Shape the butter into a square ½ the size of the rectangle of dough packet. The butter packet should be of similar consistency as the dough packet when assembling them together.
  5. 5.Place the butter inside the dough and fold over to make a package.
  6. 6.Give the paton 2 double turns, resting the dough for 30 minutes in between each turn.
  7. 7.Roll the croissant dough to ¼-inch thick.
  8. 8.With a sharp knife or croissant cutter, cut 8-inch long x 4-inch wide triangles out of the dough.
  9. 9.Shape, egg wash, proof, and egg wash a second time.
  10. 10.Bake at 375°F (191°C) for the first ½ of the baking, then lower the oven to 350°F (177°C) and continue baking until deep golden brown.

U of M Equivalency

XX Weight = XX Volume = XX Each

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$0.2564
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Granulated Sugar$0.1088
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Salt$0.0155
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Milk PowderThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$3.0627
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Paton Weight:This ingredient is not yet set with a purchase cost and unit—
Total Yield3,674 g
Total Cost$3.4434
Cost Per G:$0.0009

Partial estimate; unpriced ingredients are excluded. 16% of ingredient weight is priced.

7 costing issues
  • Bread Flour: no active USD purchase price with a convertible package size
  • Cake Flour: no active USD purchase price with a convertible package size
  • Fresh Yeast: no active USD purchase price with a convertible package size
  • Milk Powder: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Whole Milk: no active USD purchase price with a convertible package size
  • Total Paton Weight:: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data6 of 11 connected
!Total Paton Weight:Add nutritional data1837 g›✓Bread FlourFlour, bread, white, enriched, unbleached500 g›✓Unsalted ButterButter, stick, unsalted454 g›✓Cake FlourWheat flour, white, cake, enriched250 g›!WaterAdd nutritional data227 g›!Whole MilkAdd nutritional data200 g›✓Granulated SugarSugars, granulated75 g›✓Unsalted ButterButter, stick, unsalted38 g›!Fresh YeastAdd nutritional data38 g›!Milk PowderAdd nutritional data38 g›✓SaltSalt, table17 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories80

% Daily Value*

Total Fat 11g
14%
Saturated Fat 0g
0%
Cholesterol 30mg
10%
Sodium 180mg
8%
Total Carbohydrate 17g
6%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 36% mapped. Scaled batch: 3009 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: approximately twenty-two croissants