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Homemade Croissant

  • I got this recipe from a friend and I can tell you that the recipe is top! The croissants are wonderfully soft, and the crust is crispy! First: you don't have to wait for the dough to rise, you make it right away, so this dessert is ready to eat in a very short time! There are no eggs in this dough! You can eat these croissants, salty or sweet, as you wish. From salt: stuffed with any cheese and bacon or ham. From sweet with jam, Nutella, or Pistachio cream. Follow this fantastic recipe!

Ingredients: simple, total time: 80 min., 16 croissants
  • 250 ml lukewarm milk

  • 250 ml lukewarm water

  • 8 g dry yeast/ or 21 g cube fresh yeast

  • 2 teaspoons of sugar

  • 100 ml oil

  • 1 teaspoon salt

  • 250 g butter

  • 750 g flour

For Coating:

  • 1 egg and 1 yolk

For Sprinkle:

  • powdered sugar

Preparation:
  1. Put in a deep bowl: lukewarm milk, lukewarm water, dry yeast, a spoonful of sugar, 1 teaspoon of salt.

  2. Mix it all with a wooden spoon. Add 150 g of flour from the total amount, mix it all with a wooden spoon. Add about 200 g of flour and stir again, or work a little by hand in a bowl.

  3. Sprinkle flour on the work surface, add the rest of the flour gradually, work the dough until it is formed and a uniform and smooth dough.

  4. After that, shape the dough into a roll.

  5. Divide it into 12 parts. Form dough balls. Every ball has to be worked out by hand and shaped into a ball again.

  6. Sprinkle enough flour on the work surface, roll each ball into a circle with a rolling pin to a thickness of about 2-3 mm.

  7. Line the dough circles side by side on the work surface, so you can separate them more easily later. The dough must be made with the rest of the flour so that it does not stick to the work surface or to other dough!

  8. When you have completed all 12 balls in the form of a circle. Melt the butter and, with the help of a brush, coat the top of each circle of dough. Then place one on top of the other in a larger plate. Do not coat the 12th round of dough!

  9. If necessary, pour flour on the work surface, roll the dough into a circle with your hands then turn it to one side and the other on a floured surface. Only then roll the dough into a larger circle, 4-5 mm, with a rolling pin. It will be easier for you!

  10. When you have rolled the dough into a larger circle, divide it into 4 equal parts with the help of a dough cutter. Make 2 more cuts in each part of the quarter, you must get 16 parts for croissants.

  11. Fill each part with a full teaspoon of jam, pistachio cream or Nutella, (where the wider part is near the edge of the circle) you can also leave them empty. Roll into a croissant shape.

  12. Arrange the formed croissants on baking paper in an oven tray.

  13. Turn on the oven at 180 °C, wait for it to heat up.

  14. Beat the 1 egg and yolk in a small bowl and brush the tops of the croissants.

  15. Bake the croissants for about 20–25 minutes.

  16. Leave to cool for about 15 minutes and sprinkle with powdered sugar.

  17. Serve!

Buon appetito!


NOTE:

  • If you are working with fresh yeast, you will make a Raising yeast: of milk, yeast, sugar and a little flour, let it rise for about 15 minutes in a warm place. Then add the rest of the ingredients!

  • Keep the croissants closed in the box for up to 6 days!

  • Make sure the milk and water are lukewarm, as described in the recipe! I heated both, after the temperature was adjusted, I put them in a container.


  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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