Lock-in butter percentage is high

I’m curious about the formulation of this recipe. For most croissant dough recipes I’ve seem, the lock-in butter is closer to 50% of flour weight. This recipe has it at nearly 80%. Is it because it’s categorized as “yeasted puff”?

zachyahoo
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Yeasted Puff Pastry
Recipe question for: Yeasted Puff Pastry

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