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Homemade Croissants Step-by-step Recipe

Homemade Croissants Step-by-Step Recipe
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Category : bread for breakfast or lunch
Serving : 6
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Prepare the ingredients before making Homemade Croissants Step-by-Step in your home. Then, follow these steps below to serve Homemade Croissants Step-by-Step for your family or friends.

Ingredients: Homemade Croissants Step-by-Step

  • 120 ml milk (1/2 cup)
  • 1 tsp active dry yeast
  • 125 g all-purpose or bread flour (1 cup)
  • 4 Tbsp flour (separate from above for mixing yeast and when folding in butter)
  • 1/2 tsp salt
  • 70 g unsalted butter (6 Tbsp)
  • 1 Tbsp sugar
  • **Egg glaze:**
  • 1 egg yolk
  • 1 Tbsp milk

How to Make Homemade Croissants Step-by-Step

If you have prepared the ingredients needed, now time to start cooking. There are 46 steps you must follow to make Homemade Croissants Step-by-Step in your home by yourself.

    Step 1
  • You won't need them all at once, but here are the ingredients. Again, think about when you want to eat them: If you want them for dinner, start making in the morning one day before. If you want them for breakfast or brunch, start in the evening two days before.
  • Step 2
  • PART 1 - Mixing flour and yeast:
  • Step 3
  • Heat 60 ml (1/4 cup) milk to lukewarm temperature (I did it with 30 seconds in the microwave). Mix in 1 tsp yeast until clumps are gone.
  • Step 4
  • Whisk in 2 Tablespoons of flour until lumps are gone.
  • Step 5
  • Cover with wrap and let sit at room temperature for about 20 minutes.
  • Step 6
  • After 20 minutes, the mixture should be about doubled in size and a thick, creamy consistency.
  • Step 7
  • Transfer yeast mixture into a large bowl. Heat the remaining 60 ml (1/4 cup) of milk to lukewarm temperature and mix into the yeast mixture.
  • Step 8
  • In a separate bowl (it can be a smaller bowl), mix together 125 g (or 1 cup) flour, 1 tablespoon sugar and 1/2 tsp salt.
  • Step 9
  • Add a third of the flour at a time to the yeast and milk bowl.
  • Step 10
  • Mix in the first third.
  • Step 11
  • Mix in the second third...
  • Step 12
  • Then mix in the last third of flour until you get a nice ball of dough that can be handled.
  • Step 13
  • Next is the kneading! Sprinkle flour on across a cutting board or clean surface. Remove dough ball from bowl and place on surface. Put some flour on your hands so the dough doesn't stick. To knead, fold over and edge of the ball toward the middle...
  • Step 14
  • Then press down firmly with the palm of your hand. Turning the dough as you go, continue folding over and pushing down until the dough turns into a fairly smooth ball. (usually 5 minutes or so). If the dough starts to stick to the surface or hands during the process, sprinkle on more flour.
  • Step 15
  • The dough ball will look something like this when when finished. If it's not perfect, don't worry too much, though.
  • Step 16
  • Place in bowl covered with wrap. Let rest in refrigerator for 6-8 hours or overnight. Part 1 is done.
  • Step 17
  • PART 2 - Folding in the butter:
  • Step 18
  • Set out the butter until it reaches room temperature. Sprinkle over 2 tablespoons of flour and work it into the butter with palm of hand or fingers.
  • Step 19
  • Shape the butter into a square, about 3in x 3in (or 8cm x 8cm) in size.
  • Step 20
  • Remove dough from refrigerator and place on a well floured cutting board or surface where you can roll it out.
  • Step 21
  • Roll the dough out into a long rectangle with a rolling pin (or even a wine bottle if you don't have one :P ). The size should be about 5 in x 12 in (13cm x 30cm). It's okay if it's not the *exact* size.
  • Step 22
  • *If dough starts to stick to the pin, dust with a bit of flour.
  • Step 23
  • After rolling out, lay the butter square onto the top half of the rectangle. Spread it out with your fingers so it extends about two-thirds down. Leave a little dough boarder around the top and sides of the butter. (Also, the lower 1/3 of the rectangle should not have butter)
  • Step 24
  • Next, fold the lower flap of dough up over the butter.
  • Step 25
  • Then, fold the top 1/3 of dough and butter down over the lower part. It's like you are folding a letter.
  • Step 26
  • Turn the folded dough counter-clockwise so the flap faces to the right.
  • Step 27
  • Roll the dough out again into a long rectangle like before.
  • Step 28
  • Fold into a "letter" again by folding the lower 1/3 up, then the top 1/3 down.
  • Step 29
  • Place dough onto a baking sheet or plate, cover with wrap and refrigerate for 6-8 hours or overnight. Part 2 is done!
  • Step 30
  • PART 3 - Folding the dough a second time: Remove dough from refrigerator and onto a floured surface. Roll out into a long rectangle like in part 2.
  • Step 31
  • Fold into thirds like a letter again. Turn counter-clockwise and REPEAT rolling out and folding one more time.
  • Step 32
  • Place dough back on baking sheet or plate, cover with wrap and refrigerate for another 6-8 hours/overnight.
  • Step 33
  • PART 4 - Croissant shaping, rising and baking:
  • Step 34
  • This part should be started about 1 1/2 hours before you want to eat. Pull out the dough from the refrigerator and place on a well floured surface so you can roll out.
  • Step 35
  • Roll out into a long rectangle that's about 8 in wide and 16 in long (20cm x 40cm)
  • Step 36
  • Cut the dough into 6 triangles equal triangles. Reshape the corners of any of the triangles if needed (the triangles on the ends of my dough were kind of weird, rounded shapes so I had to pull out the edges a bit).
  • Step 37
  • Using two hands, roll the wide part of the triangles down to the tip.
  • Step 38
  • Move the finished rolls to the baking pan. Leave as is without curling the edges into a crescent shape.
  • Step 39
  • Brush or dab croissants with 1-2 tablespoons of milk so the surface is slightly moist.
  • Step 40
  • Let sit at room temperature for 45-60 minutes. They should rise a little bit, but don't worry too much if they do not 'double' in size.
  • Step 41
  • When it's almost time to bake, preheat the oven to 400°F/200°C. Separate the egg yolk from the egg white. I always do it by carefully cracking the egg, then letting the egg white drip out of the shell into a bowl, while making sure the egg yolk stays in the shell. (save the egg white for scramble eggs or whatever).
  • Step 42
  • In a small bowl, whisk together the egg yolk with 1 Tablespoon of milk.
  • Step 43
  • Lightly brush or dab the egg glaze evenly over the croissants
  • Step 44
  • Bake croissants for 15-20 minutes. Check during the baking to make sure they aren't getting too brown. If they are, loosely lay a sheet of aluminum foil over the top and continue baking.
  • Step 45
  • Your beautiful croissants are now finished!! Let sit for 15-20 minutes before devouring ;)
  • Step 46
  • The insides will be super flaky - YUM!
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