Original French Croissant Recipe | How to make French Classic Croissants | Urdu Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can provide a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can improve texture.

In a bowl, combine 3 cups flour, 2 teaspoons instant yeast, 1 tablespoon sugar, 1 cup warm water, and 1/2 cup warm milk.

Mix the ingredients well without adding extra water until a soft dough forms.

Add 2 teaspoons salt and mix again until incorporated.

Incorporate 2 tablespoons solid butter into the dough and knead for 5 to 10 minutes until elastic.

Transfer the dough to a tray lined with butter paper and cover it with plastic wrap and a kitchen towel.

Let the dough rest at room temperature for about 30 minutes.

After 30 minutes, refrigerate the dough for at least 30 minutes to slow down fermentation.

Prepare the butter by shaping 285 grams of room temperature butter into a square.

Refrigerate the butter for about 1 hour to ensure it is soft but not melted.

Dust the counter with flour and roll out the dough into a rectangle.

Place the prepared butter in the center of the dough and fold the dough over the butter to encase it.

Place the dough back on the tray and refrigerate for 1 hour.

After 1 hour, roll out the dough again into a rectangle, being careful not to apply too much pressure.

Fold the dough again and refrigerate for another hour.

Repeat the rolling and folding process for a total of three folds, refrigerating after each fold.

After the final fold, divide the dough into two parts and keep one part in the fridge.

Roll out the first part into a rectangle, ensuring it is thin.

Trim the edges of the dough to make it even and cut it into triangles using a pizza cutter.

Make a small cut at the base of each triangle and roll them up towards the tip to form croissants.

Place the rolled croissants on a baking tray and let them rise until doubled in size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens