How to make Butter French Croissants At Home Easily | No Fail Butter Croissants Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative that can reduce saturated fat.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used without proofing, saving time.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and moisture, while brown sugar is often less expensive.

Prepare the dough using 250 grams of all-purpose flour, 7 grams of yeast, 2 grams of salt, 15 grams of dry milk powder, and 100 grams of liquid milk or cold water.

If using fresh milk, substitute liquid milk with cold water to prepare the dough.

Add 15 grams of sugar and 25 grams of butter to the mixture.

Knead the dough until it is soft, ensuring it is not hard, and then let it rest for 10-15 minutes.

Check the dough's weight; it should reach 450 grams before adding 175 grams of cold butter for lamination.

Chill the dough in the freezer to keep it cold and prevent proofing.

Prepare the lamination butter by pressing it into a sheet, ensuring it is cold but soft.

Dust the surface and roll out the chilled dough, keeping it cold to avoid proofing.

Ensure the dough is rolled out to the desired length and width, adjusting if it becomes too wide.

Fold the dough over the lamination butter, ensuring all edges are sealed properly.

Roll out the dough again, maintaining the cold temperature, and shape it as needed for croissants.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens