How to Make Homemade Croissants / Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Put softened butter on baking paper and spread it lightly.

Fold the baking paper to make a 25x25 cm square.

Roll the butter with a rolling pin into the corners of the baking paper until it is about 5 mm thick.

Refrigerate the butter until your dough is ready.

Sift 500 gr. flour into a bowl.

Add 7 gr. dry yeast, 60 gr. sugar, and 250 ml. milk or water to the flour and mix.

Add salt and mix well.

Add softened butter and mix.

Add the rest of the butter and mix.

Knead the dough on the work surface with your hands until it sticks to your hands, about 10-15 minutes, until the dough is soft and smooth.

Put the dough into a bowl, cover with plastic foil, and leave to rise for 20-30 minutes until it has doubled in size.

Put the dough on the work surface and roll it into a rectangle.

Wrap the dough in plastic wrap, place it into a sheet pan, and freeze until firm for about 15 minutes.

Remove plastic wrap from the dough and roll it out so it is twice as long as the butter.

Put the butter on the dough.

Fold the left and right sides of the dough into the center of the butter until they are touching, and pinch the edges with your fingers.

Press the dough on the butter with your rolling pin.

Roll the dough and fold it over, folding both edges towards the center of the dough.

Roll the dough again.

Wrap the dough in plastic wrap and freeze for 10-15 minutes.

After 10-15 minutes, roll out the dough and fold it over again.

Roll out the dough and fold it over again.

Roll out the dough, shake off the flour, and fold it lightly.

Wrap the dough in plastic wrap and freeze for 10-15 minutes.

Roll out the dough and fold it again.

Roll the dough into a long rectangle until it is 4 mm thick and about 30 cm wide.

Cut out about 16 triangles, each 12 cm wide and about 30 cm long, with a sharp knife or pizza cutter.

Shake off the flour from the dough.

Roll each triangle slowly, rolling it tightly to the tip.

Put the croissants on a baking sheet and cover with foil, leaving for 30-40 minutes.

Add 1/2 tbsp of water to the egg mix and brush a thin layer of egg wash all over each croissant.

Bake the croissants for about 20 minutes at 190°C until they are golden brown.

Cooking Techniques

Equipment Needed

Allergens