In this tutorial I show you how to make a croissants recipe completely by hand. These are so worth the effort, the inside is filled with buttery flaky layers. These classic french croissants are perfect to make over the holiday. I show you step by step how to make these. If you have any questions, feel free to ask them down below. Enhoy!
Join me on:
Facebook –
Instagram –
Dough:
500 g flour
140 g water
140 g whole milk (you can take it straight from the fridge)
55 g sugar
40 g soft unsalted butter
11 g instant yeast
12 g salt
280 g cold unsalted butter (for laminating)
1 egg + 1 tsp milk for the egg wash
Folds:
Roll to 20cm x 60cm
3 single folds (letter style)
Rest in the fridge overnight
Measurements for croissant triangles:
Top of dough – 12.5 cm intervals
Bottom of dough – 6.25 cm for the first interval, then 12.5 cm intervals after
Bake at 385 degrees F
Sources: