600 g bread flour
1-1/2 TBSP yeast
6 TBSP sugar
390 ml warm milk( you may need more)
250g softened butter
1 tsp salt
Egg yolk beaten with 1 tsp milk
1. Add half of the milk to a stand mixer bowl
2. Add the yeast and sugar to that.
3. Cover and leave the mixture for 10 minutes.
4. Add the flour and the milk gradually
5. Knead until the dough comes together .
6. Cover bowl and let rest until doubled.
7. Turn dough out onto floured surface and cut into 18 pieces. You can use a scale to make sure each piece is close to the same size as the others (for even layers).
8. roll out the dough into an rounds
9. Spread the round with butter,
10. Roll out another piece of dough and place it atop the last buttered piece. Stretch dough to fit over bottom piece. Press down lightly to adhere.
11. Repeat Steps until all dough and all butter has been used.
12. Once this is done, press down lightly on all layers, then cover with plastic wrap and freeze for 30 minutes.
13. Remove from freezer and roll out dough to
Cut into 12 wedges with pizza cutter
14. Roll up each piece, beginning with the wide edge, starting out by rolling each side of the knotch first and then continuing with the rest of the croissant. Rolling like this keeps the center from being too thick, as the sides at the notches tend to roll out and away.
15. Place on parchment covered baking sheet and allow to rise in a warm place for about 2 hours.
16.Brush with egg yolk mixed with a tbsp of milk.
17. Bake in a preheated oven at 450F for 20 minuts or until golden brown.

source

42 COMMENTS

  1. good video but what a lot of work,,,easier for me to buy the croissants at a bakery,…i am not a bake person and can screw this up…but not difficult…thank u

  2. the softened butter is salted or unsalted butter? can i replace instant dry yeast instead of using active dry yeast? will it have any changes when i use instant dry yeast?

  3. Hello, thanks for recipe I made it today and it is so successful. One thing I need to improve is the surface of it is not fully golden color , the part with egg is brown but after croissant increases the size , the increased part still white color , can you help ? If this is due to baking temperature too low ? I am using 320F that you suggested , or should I bake 10 mins then take it out brush with egg then bake again ?

  4. Can I have the exact amount you used for this recepie please? I want to try it! I am just going to do it buy hand though lol

  5. My dough came out very dry. After converting from ml to cups I used 1.5 cups of milk. Should I add a little more. Maybe 1/4 cup of milk?

  6. I enjoyed watching your video. It's so soothing with the birds chirping in the background and I like the step by step procedure. I will try this weekend.

  7. Thank u …
    This is so easy and foolproof!
    Just made these and everybody loved it …!
    Thank u for uploading and sharing the recipe !!

  8. Thanks so much for sharing. This is the best video on making croissant with easy steps that's straight to the point. Would try it out soon. Thanks again.

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