How to make Croissant at home fully by hand, no machine required!

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, while shortening is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

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

Warm some milk in a pot until just warm to the touch.

In a bowl, combine warm milk, some sugar, and yeast; whisk together and let it rise for about 10 minutes.

Sift flour into a bowl and add the remaining sugar and salt; mix together.

Create a well in the flour mixture and add the egg yolk and the yeast mixture.

Incorporate the flour into the mixture until a dough forms with no liquid remaining.

Add unsalted butter to the dough and knead for about 5-6 minutes until it comes together.

Place the dough in the fridge to rise for about 10 minutes.

Uncover the dough and flip it from underneath to the top to work the gluten, then shape it back into a round and return it to the fridge for 20 minutes.

After 20 minutes, repeat the folding action and shape the dough back into a round; cover and let it rest for 1 hour.

After 1 hour, divide the dough into two pieces for easier handling.

Shape one piece into a rectangle using a rolling pin, aiming for dimensions of 7 by 5 inches, and wrap it in parchment paper.

Refrigerate the dough overnight for 8-12 hours to rise.

On day two, prepare the butter by cutting it into a piece of parchment paper to create a square about 5 by 5 inches.

Roll the butter into an even piece for lamination.

Roll out the dough into a larger rectangle, ensuring it remains the same thickness throughout.

Encapsulate the butter in the dough by folding the edges over it, sealing it well to prevent butter leakage.

Roll the dough out again to about 18 inches long, brushing off excess flour as needed.

Perform a double fold by bringing the top of the dough down and then folding the bottom up over it; wrap in plastic wrap and rest for 1 hour.

After resting, roll the dough out for a single turn, ensuring it remains the same size.

Trim the ends for a uniform dough and roll it out to about 25 cm by 30 cm.

Cut the dough into triangles for shaping the croissants.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens