Chilled yeast dough wrapped around a block of cold butter, rolled out and folded in thirds several times with chilling in between; rolled thin, cut into triangles that are rolled into croissants, left to rise and baked brushed with egg. Based on the recipe itself here, with no verified source.
Add the lukewarm water and olive oil 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.
3
Cover and Let rise about an hour in a warm place, until the dough doubles in size.
⚙ 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.
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
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
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.
856calories
11 gprotein
69 gcarbs
58 gfat
● protein 5%● carbs 33%● fat 62%
Per serving (226 g), of 4 servings
For the Dough base · To assemble ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
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)
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.
