Dissolve the yeast and the sugar in the lukewarm milk and leave about 10 minutes, until the mixture foams.
💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2
Mix the flour and salt in a large bowl.
Bowl
3
Add the yeast mixture and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
To assemble
4
Cover the dough and chill 1 hour.
Refrigerator
5
Roll the butter into a square between two sheets of parchment paper and chill.
Rolling pinParchment paperRefrigerator
6
Roll the dough into a square twice the size of the butter square, wrap the butter in it and roll out.
Rolling pin
7
Fold the dough in thirds, like a letter, cover and chill 30 minutes. Repeat the rolling and folding 3 more times.
Rolling pinRefrigerator
8
Roll the dough out 0.5 cm thick, cut long triangles and roll each triangle from the base to the tip.
Rolling pinKnife
9
Arrange the croissants on a baking sheet.
Baking pan
10
Cover and Let rise 1 hour.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
11
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
12
Brush the croissants with the egg.
Pastry brush
13
Bake 15–18 minutes, until the croissants are golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
508calories
9 gprotein
54 gcarbs
28 gfat
● protein 7%● carbs 43%● fat 50%
Per serving (140 g), of 8 servings
For the Dough base · To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (7) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper · Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
