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Make homemade croissants with Hanna

Based on 26 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Although the recipe 'takes' 3 days—don’t be daunted—the total working time is only 1 hr per day, so it’s more like 3 hours! Please note the following correction to video recipe: Preheat your oven to 200°C, rather than 180°C.”

Difficulty

Medium 👍
180
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
10 g fresh yeast
505 g flour
140 ml milk
140 ml water (lukewarm)
60 g sugar
40 g butter (room temperature)
2 tsp salt
250 g butter (cold)
egg
1 tbsp milk
Metric
Imperial

Utensils

  • bowl (large)
  • whisk
  • kitchen towel
  • parchment paper
  • knife
  • rolling pin
  • hand mixer with dough hook
  • plastic wrap
  • airtight container
  • pizza wheel
  • baking sheet
  • bowl (small)

Nutrition per serving

Cal
362
Protein
6 g
Fat
21 g
Carb
38 g
  • Step 1/8

    Day 1: Mix yeast with lukewarm water. Add flour and stir together into a dough. Cover with a kitchen towel and let it sit for approx. 30 min. in a warm place to rise.
    • 10 g fresh yeast
    • 130 g flour
    • 140 ml water (lukewarm)
    • bowl (large)
    • whisk
    • kitchen towel

    Day 1: Mix yeast with lukewarm water. Add flour and stir together into a dough. Cover with a kitchen towel and let it sit for approx. 30 min. in a warm place to rise.

  • Step 2/8

    Prepare the butter: Lay out a sheet of parchment paper, cut the butter into four pieces and arrange them next to each other as if to create a rectangle. Place another sheet of parchment paper over the butter and use a rolling pin to flatten them into one single, even-surfaced square, roughy 6x6-in (16x16-cm). Wrap the butter in the baking paper and store it in the fridge overnight.
    • 250 g butter (cold)
    • parchment paper
    • knife
    • rolling pin

    Prepare the butter: Lay out a sheet of parchment paper, cut the butter into four pieces and arrange them next to each other as if to create a rectangle. Place another sheet of parchment paper over the butter and use a rolling pin to flatten them into one single, even-surfaced square, roughy 6x6-in (16x16-cm). Wrap the butter in the baking paper and store it in the fridge overnight.

  • Step 3/8

    When the dough has risen and doubled in size, add the milk, sugar, flour, salt and butter and mix with a hand mixer until nice and smooth. Remove from the bowl and knead for 2-3 minutes on a clean work surface.  Form the finished dough into a square and wrap in cling film. Place in a container and leave to rest in the fridge overnight.
    • 140 ml milk
    • 60 g sugar
    • 375 g flour
    • 2 tsp salt
    • 40 g butter (room temperature)
    • hand mixer with dough hook
    • plastic wrap
    • airtight container

    When the dough has risen and doubled in size, add the milk, sugar, flour, salt and butter and mix with a hand mixer until nice and smooth. Remove from the bowl and knead for 2-3 minutes on a clean work surface. Form the finished dough into a square and wrap in cling film. Place in a container and leave to rest in the fridge overnight.

  • Step 4/8

    Day 2: Take the dough out of the fridge and turn it onto a lightly floured work surface. Roll it to a. 12x12-in (30x30-cm)  rectangle with a rolling pin. Make sure that the dough is rolled out to an even thickness. Now take the cooled butter out of the fridge, remove the baking paper and place it in the center of the dough at a 45° angle (from your perspective it should be positioned like a diamond).

    Day 2: Take the dough out of the fridge and turn it onto a lightly floured work surface. Roll it to a. 12x12-in (30x30-cm) rectangle with a rolling pin. Make sure that the dough is rolled out to an even thickness. Now take the cooled butter out of the fridge, remove the baking paper and place it in the center of the dough at a 45° angle (from your perspective it should be positioned like a diamond).

  • Step 5/8

    Now, fold the edges of the dough over, one at a time to cover the butter completely. Press down to seal the edges. Lightly flour your rolling pin and carefully roll out the dough. Roll it out back and forth into order to get a long sheet. Now fold the dough like a letter. Turn the open side towards yourself and carefully roll out the dough again. Fold the dough over into thirds.  (watch the video to master the technique). Wrap it in cling film and let rest for approx. 30 min in the fridge. Then repeat the process and let it rest for another 30 mins. in the fridge.

    Now, fold the edges of the dough over, one at a time to cover the butter completely. Press down to seal the edges. Lightly flour your rolling pin and carefully roll out the dough. Roll it out back and forth into order to get a long sheet. Now fold the dough like a letter. Turn the open side towards yourself and carefully roll out the dough again. Fold the dough over into thirds. (watch the video to master the technique). Wrap it in cling film and let rest for approx. 30 min in the fridge. Then repeat the process and let it rest for another 30 mins. in the fridge.

  • Step 6/8

    Now roll out the dough, one last time, and use a pizza roller to cut triangles to finally form the croissants. In the short side of the triangle, make a 0.5-in. (1-cm) long cut in the middle. Pull the two corners of the short side slightly apart and then roll up the dough towards the top. Repeat for remaining pieces. Place the croissants in an airtight container, making sure that there is enough space between each. Close with the lid and leave to rest overnight in the fridge.
    • pizza wheel

    Now roll out the dough, one last time, and use a pizza roller to cut triangles to finally form the croissants. In the short side of the triangle, make a 0.5-in. (1-cm) long cut in the middle. Pull the two corners of the short side slightly apart and then roll up the dough towards the top. Repeat for remaining pieces. Place the croissants in an airtight container, making sure that there is enough space between each. Close with the lid and leave to rest overnight in the fridge.

  • Step 7/8

    Day 3: Take the croissants out of the fridge in the morning and place them on a baking sheet lined with parchment paper (max. 6 per sheet).L eave to rise for 1 hr. at room temperature. Preheat the oven to 200°C/400°F top/bottom heat.
    • baking sheet

    Day 3: Take the croissants out of the fridge in the morning and place them on a baking sheet lined with parchment paper (max. 6 per sheet).L eave to rise for 1 hr. at room temperature. Preheat the oven to 200°C/400°F top/bottom heat.

  • Step 8/8

    The croissants should have risen in volume. Now whisk the egg with milk and brush the croissants generously with it. Transfer to the oven and bake for approx. 10 mins. (if they get too dark, lower the temperature after 7 min. to 180°C/360°F). Serve with jam or dip straight into your coffee. Enjoy!
    • egg
    • 1 tbsp milk
    • bowl (small)

    The croissants should have risen in volume. Now whisk the egg with milk and brush the croissants generously with it. Transfer to the oven and bake for approx. 10 mins. (if they get too dark, lower the temperature after 7 min. to 180°C/360°F). Serve with jam or dip straight into your coffee. Enjoy!

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