Croissant Recipe | Learn How to Make Croissants from Scratch

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2. what is croissant? A croissant is a delicious pastry from France, famous for its crescent shape and flaky layers. Made with yeast dough and butter through a process called lamination, the dough is rolled and folded multiple times to create those delicate layers. When baked to a golden brown, the croissant has a crispy outer layer and a soft, airy inside. With its rich buttery flavor and slight yeast taste, it’s perfect for both sweet and savory fillings. Try this easy croissant recipe for a fresh, tasty treat!

3. how to make croissant equipment: mixing bowls rolling pin plastic wrap tea towel baking paper baking tray pastry brush silicone baking mat (optional) dough: 25 grams butter (unsalted) 250 grams all-purpose flour 5 grams salt 25 grams sugar 5 grams active dry yeast 140 ml milk butter: 145 grams unsalted butter, cold egg wash: 1 egg 2 tbsp milk (or water) below are the detailed instructions on how to make croissants at home. instructions: start with the dough – détrempe keep the yeast ready: the dough must rise and develop an airy and light structure for the success of a croissant recipe. for that to happen, yeast is added to the flour mix. so, take a small bowl to make yeast and milk mixture, and let it sit for 5-10 minutes. this time is needed to activate the yeast. flour and butter mix: while the yeast is getting activated, gather the ingredients to make the dough – flour, butter, salt and sugar. add them to a stand mixer’s bowl (make sure it has a dough hook) and start kneading it at low speed for approximately 1 minute. add yeast: while the flour is being kneaded, pour the yeast mix into the blender’s bowl. now increase the kneader’s speed and continue for another 3 minutes. check the consistency of the dough – if the stickiness is too much, add a bit more flour and knead for another 2 minutes. don’t add too much flour or it’ll become dry. a good indication that the dough is ready is when it detaches from the sides of the bowl and clings to the mixing paddle. dough proofing: remove the dough from the mixer and place it on a lightly floured surface. gently shape the dough into a round using your hands, then transfer it to a bowl, and cover it with a tea towel and cling wrap. set it aside for approximately 45 to 90 minutes. this proofing step refers to the rising of the dough when it more than doubles in size. it’s one step closer to being ready for the croissant recipe. flatten the dough: after proofing dough, get it out of the bowl and place it on a lightly floured silicon baking mat. now punch it to knock the gas bubble out. then use a rolling pin and your hands to give the dough a rectangular shape of the size 18 x 26 cm. it can take some time to get this shape, as the edges tend to contract into an oval shape. refrigerate the dough: transfer the rectangular dough onto a baking sheet, cover it with a tea towel and plastic wrap, and place it in the refrigerator for at least 4 hours or a maximum of 8 hours.