How to Make FRENCH CROISSANTS recipe | laminated yeast dough recipe at home | ENGLISH DUBBING

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 warm water and add a little sugar until dissolved, then add dry yeast and let it activate for about 10 minutes.

In a bowl, mix flour, salt, and sugar with your hands, then make a well in the center.

Pour the activated yeast mixture into the well, add warm milk, and mix gently.

Once the flour is moist, add soft butter and mix until fully integrated, then transfer the dough to a table.

Knead the dough gently until smooth, then shape it into a rectangle and cover with plastic wrap.

Refrigerate the dough for a minimum of 4 hours or overnight for up to 24 hours.

Prepare the butter by softening it and placing it in the center of a piece of parchment paper, then shape it into a flat square.

Using a rolling pin, spread the butter inside the parchment paper envelope until it is a well-shaped square, then refrigerate it.

After the dough has rested, take it out and let it sit for about 10 minutes to become elastic.

Flour the table surface and roll the dough into a rectangle twice the size of the butter square.

Place the butter square on the rolled dough and seal the edges, then roll it out again into a rectangle.

Fold the outer edge to the center and then fold the lower edge over it, then fold it in half to create layers.

Wrap the dough in parchment paper or plastic wrap and refrigerate for one hour.

After resting, roll the dough again to thin it out and fold it one more time, then refrigerate for another hour.

Roll the dough out to a thickness of 5 millimeters, 28-30 centimeters wide, and 65-68 centimeters long.

Cut the dough into triangles with a base of 8 centimeters.

On a baking sheet lined with baking paper, stretch the base of each triangle, make a cut in the middle, and roll it into a crescent shape.

Transfer the shaped croissants to the baking sheet, leaving space between them, and cover lightly with plastic wrap.

Let the croissants rise at room temperature for 60-90 minutes until they double in size.

Preheat the oven to 200 degrees Celsius.

Whisk an egg and brush it over the croissants for a golden crust.

Bake the croissants for 10 minutes, then reduce the temperature to 185 degrees Celsius and bake for another 12 minutes until golden brown.

Let the croissants rest on the baking sheet for a moment, then transfer them to a rack to cool slightly.

Cooking Techniques

Equipment Needed

Spice Level:

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