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How to make croissants from yeast dough. How to cook croissants

Croissants made from yeast dough are a delicious delicacy if prepared correctly.

You will have to tinker with it, but the result is worth it, and failures are rare: this dough is not too capricious.

However, it is necessary to strictly follow some rules.

General principles for making croissants from yeast dough

First, the flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps or any debris in the flour. Sifting saturates the flour with air, making it fluffier and lighter.

Secondly, oil, butter or vegetable, must be of high quality. The taste and smell of the dough, as well as its structure, depend on this.

Thirdly, drafts should be avoided when kneading and cutting dough.

Yeast for making croissants from yeast dough can be taken dry or pressed, but always with an unexpired shelf life. If this is compressed yeast, then it should have been stored correctly.

It is advisable to knead the dough for yeast croissants for at least 15-20 minutes, preferably longer.

While the dough is rising, knead it twice.

Recipe 1. Croissants made from Shustriki yeast dough

Ingredients

Milk – 300 ml

Flour – 5 cups

Dry yeast – 15 g

Granulated sugar - 2-4 tablespoons (or more if you need sweet baked goods)

Butter – 300 g

Salt - a little, about half a spoon

Filling, for example, marmalade

Cooking method

Melt the butter in a bowl and mix it with milk, salt and sugar. The mixture should be a pleasant lukewarm temperature. If it's hot, cool it down.

Mix some of the flour with the yeast and add to the milk-butter mixture. Stir. Then add flour, ensuring that the dough becomes tender and soft, but not liquid. Knead well.

Let stand for literally 10 minutes, divide into five approximately equal pieces, roll each into a circle. Cut the circles into 8 “triangles” each.

Place the filling on the wide edge and roll up the croissants.

Place the yeast croissants on a baking sheet lightly greased with oil. Now place the croissants in an oven preheated to 180 degrees.

Recipe 2. Yeast croissants with kefir “Yummy”

Ingredients

Kefir – 300 ml

Flour - about half a kilo

Egg – 1 piece

Pressed yeast – 25 g

Vegetable oil – 3 tablespoons

Sugar – 1 tablespoon

Salt - a third of a teaspoon

Cooking method

The dough for yeast croissants with kefir is prepared using the sponge method. That is, first we must prepare the dough. To do this, pour kefir into a bowl and heat it near the radiator or in the microwave until it becomes slightly warm to the touch.

Stir in the crumbled yeast, sugar and three tablespoons of flour. Place the dough in a warm place for about 20-30 minutes.

Pour salt into the bubbled dough, pour in the egg and vegetable oil and begin to gradually add flour, kneading all the time until the dough becomes soft. It is important not to overdo the flour.

Let the dough rise and knead it once during the process.

Divide the dough into 3-4 pieces, roll into flat cakes and cut into triangles.

You can simply roll each one into a croissant, or you can put the filling on the wide part.

Bake in the oven at 180 degrees for 20 minutes.

Recipe 3. Yeast dough croissants with poppy seeds and sesame seeds

These yeast croissants turn out to be very flaky in structure, just be sure to grease them with good butter, making sure there is enough of it.

Ingredients

Milk – approximately 1 glass

Refined vegetable (preferably corn) oil - half a glass

Flour – half a kilo

A sachet (5 g) of dry yeast

Butter – 80 g

Yolk of 1 egg

Poppy, sesame - about a glass

Salt – ½ teaspoon

Sugar – 3 tablespoons

Cooking method

First, you should warm the milk slightly (so that it seems a little lukewarm), then stir the yeast in it, cover with a clean towel, put it in a warm place and wait for the dough to foam.

Pour vegetable oil into the dough, add sugar, yolk and salt and add flour little by little until the dough acquires a pleasant soft consistency.

Cover the dough with a towel and leave to rise (about an hour) until it has increased in size by one and a half times.

Melt the butter.

Divide the dough into four pieces, roll them into balls and let them rise a little more. Roll each ball into a flat cake, thoroughly grease one flat cake with butter, cover the second, also grease with butter, then the third and fourth. There is no need to grease the top cake. Lightly press the cakes with a rolling pin, fold them in four, roll them again with a rolling pin, carefully make a ball, which then roll out into a cake.

Generously grease a new flatbread with butter and sprinkle with sugar, poppy seeds and sesame seeds.

Cut the flatbread into 16 sections and roll into croissants, starting at the wide end.

To bake, place in the oven and cook at 200 degrees for about half an hour.

Recipe 4. Yeast croissants with chocolate filling

Ingredients

Flour – 2 cups

Egg – 1 whole and 1 yolk

Sour cream – 2 tablespoons

Milk – half a glass

Yeast – 1 sachet

Milk – half a glass

Butter – 100 g

Sugar – 1 tablespoon + for sprinkling

Bitter chocolate for filling

Cooking method

Prepare the dough first. To do this, slightly heat the milk, into which, when its temperature is about 35 degrees, add sugar, as well as yeast and salt, and leave for a while. When the dough bubbles, you can add other ingredients: melted butter, sour cream, eggs and vegetable oil. Use a mixer to mix. Add flour while kneading until you get a nice, soft dough.

Let the dough sit for 20-30 minutes. Roll out two thin flatbreads and cut each into 8 pieces, like a pizza.

Place 2 squares of chocolate on the wide edge of each piece and roll up the croissant.

Bake the croissants in the oven preheated to 180 degrees for about half an hour.

Recipe 5. Yeast dough croissants with ham and cheese

For this recipe for yeast croissants, it is better to use processed cheeseburger cheese.

Ingredients

Flour – 500 g

Kefir – 150 ml

Yeast – 1 sachet

Vegetable oil – 1 tablespoon

Warm water – half a glass

Granulated sugar – 1 teaspoon

Processed cheese in slices – 2 packs

Raw smoked ham or bacon – 200 g

Sesame - a handful

Egg yolk – 1 piece

Salt - a pinch

Cooking method

Gently stir the yeast and sugar in warm water, cover with a napkin and leave for 15 minutes.

Meanwhile, mix kefir along with vegetable oil with two-thirds of the flour and salt, knead well and pour in the dough a little at a time, kneading thoroughly.

Add flour until you get an elastic and fairly dense dough. Leave it to rise in a warm place for at least an hour.

Roll out the dough on a floured surface into a layer about 2 mm thick, cut into wedges. Place a slice of cheese and a strip of bacon on the wide edge and wrap the croissant like a roll.

Brush the finished products with beaten yolk and dip in sesame seeds.

Bake on a greased baking sheet for about half an hour at 210 degrees.

Recipe 6. Traditional yeast dough croissants

This is, of course, the most labor-intensive version of the yeast croissant recipe, but the baked goods turn out excellent.

Ingredients

Flour – half a kilo

Milk – 2/3 cup

Butter – 450 g

Dry yeast – 20 g

Eggs – 3 pieces

Salt, sugar, a little vegetable oil

Cooking method

Heat the milk until it feels slightly warm to the touch. Pour a couple of tablespoons of sugar into it and add yeast, then let it sit for a while somewhere where it is warm and there are no drafts until the dough foams.

Melt the butter (not all, but only 250 g), stir in 2 eggs, add salt, pour in the milk and yeast and add half the flour. Knead thoroughly and put everything in the same warm place for half an hour.

While kneading the dough, add the required amount of flour and let the dough rise again.

Using a rolling pin, pressing quite hard, roll out the dough into an even layer. Cut a well-frozen piece of butter into thin slices and place them on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil onto the layer with butter, and then wrap the other side of the dough up. Roll out very carefully. Now fold the dough into thirds again and roll out a little again. Wrap the dough in a plastic bag or, better yet, in cling film and put it in the refrigerator as is. After half an hour, take it out, fold it in three again, roll it out and place it in the refrigerator.

Repeat the procedure 3 to 5 times.

After rolling out the dough one last time, cut it into triangles and roll each of them into a croissant.

Brush the finished croissants with beaten egg, let rise for about 20 minutes and bake for about half an hour in an oven at a temperature of up to 200 degrees.

Recipe 7. Lean yeast croissants

And this recipe for croissants made from yeast dough will appeal to those who fast or limit themselves to animal fats.

Ingredients

Flour – half a kilo

Warm water – 250 ml

Pressed yeast – 15 g

Vegetable oil - half a glass

Salt, sugar

Cooking method

First, take the yeast and stir it in warm water, and set it all aside until the dough foams.

Knead the dough from the dough, vegetable oil (50 ml) and flour, adding salt and sugar, and, if desired, also vanilla sugar.

Let the dough rise, divide it into 10 pieces, and make balls. Roll the balls into flat cakes, grease with vegetable oil and place in a stack.

Press down a stack of flat cakes and then roll them out into a layer.

Cut triangles from the resulting layer. Place a filling (for example, a piece of marmalade) on the wide side of each of them and roll it up into a croissant. You can make it without filling, but then you can decorate the top of the finished product with melted liquid chocolate or leave it like that, just add more sugar when kneading.

Place the croissants on a baking sheet and place in a warm place until the products rise (for an hour and a half).

Bake for 20 - 25 minutes in an oven heated to 180 - 190 degrees.

Recipe 8. Croissants made from anti-crisis yeast dough

Ingredients

Flour – 2 cups

Warm water – 1 glass

Vegetable oil – 2 tablespoons

Dry yeast - half a bag

Sugar – 3 + 5 tablespoons

Salt, vanillin - to taste

Cooking method

Knead a soft and elastic dough from water, yeast, three tablespoons of sugar and flour. Roll it out into a sheet, grease it with vegetable oil and lightly sprinkle it with granulated sugar, fold it and roll it out again. Do this 3-5 times.

Roll out again and cut into triangles. You can put any filling on the wide edge, or you can put nothing, but just roll it up like a bagel.

Let the formed croissants rise for about an hour and then bake in the oven at 180 degrees for about 20 minutes.

You can make croissants from yeast dough “with this”, or you can also have a filling, sweet (jam, marmalade, toffee, poppy seeds, etc.) or salty (cheese, ham, sesame, etc.). Depending on this, about 5 or about 30 grams of sugar should be added to the dough.

The formed croissants should be allowed to rise thoroughly. If this is not done, the puff pastries will not be airy.

In order not to spend too much time on this process, you can place the products in the oven, setting the temperature to 50 degrees, then the croissants will rise in about 30 minutes. And only then increase the temperature to the degrees required for baking.

If you don’t have time to prepare the dough, use store-bought dough.

Before baking, the top of the products can be brushed with egg, egg yolk or sweet strong tea.

It is now possible to prepare excellent croissants from puff pastry dough, like those served in coffee shops, at home - with the help of this unique recipe. The croissants turn out to be very tender, soft, airy and multi-layered, with a crispy, incredibly appetizing crust. They can be prepared with different fillings: chocolate, jam or cheese. Our recipe will help you prepare the best croissants: like those from French bakeries.

Ingredients:

flour - 500 grams;
salt - 12 grams;
dry yeast - 15 grams;
water - 150 milliliters;
granulated sugar - 60 grams;
milk - 100 milliliters;
butter - 100 grams (for dough) + 250 grams (for layer);
egg - one piece.

Magnificent croissants made from puff pastry. Step by step recipe

Add granulated sugar to warm water, mix well, and pour in dry yeast. Leave for ten minutes to activate the yeast. They should form a foamy “cap” on the surface.
Advice. The water in which we grow the yeast must be warm, but in no case hot: otherwise the yeast will cook and its activation will not occur.
The flour must be sifted well through a sieve in order to enrich it with oxygen. This will make the baked goods more airy. Add a little salt and granulated sugar.
When the yeast starts to play, pour it into the bulk ingredients. Pour warm milk here and start kneading the dough. It's better to knead it with your hands.
We also add softened butter, cut into small cubes, into the dough, and knead everything thoroughly: first in a bowl, and then on a flat table surface or kitchen board. The croissant dough should become homogeneous, soft, but not stick to your hands.
We form an even rectangle of dough, wrap it in plastic wrap and leave it in a cold place for four or more hours.
Prepare butter for making croissants from puff pastry dough. To do this, you need to knead it a little and wrap it in a cut piece of parchment. You should get a square measuring 20 by 20 centimeters.
Advice. To ensure that the butter is evenly distributed in the paper envelope, you can roll it out several times with a rolling pin.
We also put the butter in the refrigerator.
When the dough and butter have cooled sufficiently, sprinkle the countertop generously with flour and lay out a piece of dough. Roll it out until it forms a rectangle: twice the size of the envelope with butter.
Place butter on the dough (remove the paper) and seal it with dough. Roll out evenly.
Advice. Roll out the dough in one direction, starting from the middle to the edges. We should again have a rectangle the same size as before we sealed the butter into the dough.
On both sides, fold the dough to the middle, and then fold it in half again. We should have a book with four layers of butter and eight layers of dough.
We pack our dough for homemade croissants in film and refrigerate for about an hour.
The same procedure of rolling out and then folding the dough must be repeated one more time and again send it to rest in a cold place.
Take out the yeast dough and roll it out to a thickness of five millimeters, keeping to the shape of a rectangle with straight sides.
Cut the dough into even and equal sized triangles.
Prepare a baking sheet, namely: cover it with parchment paper.
We make small notches at the base of the triangle, turning them outward.
We roll the dough segments into croissants, slightly stretching the edges and rounding them, giving the shape of a horn.
Immediately place the croissants on a baking sheet, leaving room for the baked goods to rise.
Cover the baking sheet with croissants made from homemade yeast dough and leave at room temperature to allow them to rise.
When they have doubled in size, they can be greased with a lightly beaten egg and placed in an oven preheated to 200 degrees Celsius: first for ten minutes, then reduce the temperature to 185 degrees and bake for another ten minutes until cooked.

Fragrant, very airy croissants, baked at home, can be served with jam, honey or melted chocolate. These croissants can be filled with cheese or ham. Prepare a variety of dishes from different countries of the world in your kitchen: our website will help you with this - “Very Tasty”.

Early morning in Paris, a tiny balcony offers a magnificent view of the Eiffel Tower, and a cup of coffee and fluffy croissants await you on the table.

These are the associations that most often arise when you hear about this pastry, right? It seems that it is impossible to prepare such a delicate delicacy at home, but try this recipe with photos, and you will understand that croissants at home turn out much tastier than in the best French cafes. This pastry will definitely become your favorite breakfast dish.

An unusual recipe for tender croissant dough

Croissants are made from puff pastry. It is usually bought in the supermarket, and, to give credit to the manufacturers, baked goods made from it often turn out delicious, but the most delicious croissants are made from homemade puff pastry.
I have recorded a detailed video recipe on how to make croissants using homemade puff pastry, welcome to my You Tube channel, enjoy watching!

But today we have a recipe for an unusual puff pastry in our arsenal, which cannot be compared with any semi-finished product from the store. Prepare the necessary products.

500 g flour;
200 ml. milk;
100 ml. vegetable oil (the recipe involves the use of sunflower or olive oil, most importantly odorless);
1 egg;
1 teaspoon dry yeast;
1 teaspoon salt;
2 teaspoons sugar;
50 ml. melted butter.

You can fill puff pastry croissants with berries, pieces of chocolate, and boiled condensed milk cream. For the filling you will need:

150 g cherry jam;
50 g chocolate.

For added beauty, you can sprinkle the baked goods with poppy seeds or sesame seeds.

How to cook

They say that if a person can read, then he will definitely learn to cook, they say, the main thing is to read the recipe. Maybe this is true, but do not forget that any dish must be generously flavored with your love. You don’t have to be so pretentious, just cook in a good mood. Turn on your favorite music, put on a fun apron and smile.

Food prepared with a smile will be radically different from food prepared while in a bad mood. Even if the ingredients and recipe are the same. That is why replace the boring word “cooking” in your head with something more positive, maybe “creating another culinary masterpiece”, believe me, you will be surprised at the result. So, back to the recipe. As always, we will cook step by step.

Easy and simple: filling

We will prepare croissants at home with a simple filling. For it, mix boiled condensed milk with soft butter, and you're done.

Preparing the dough

Heat the milk to 30 C.
In a small bowl, combine milk, yeast and sugar. Wait 7 - 10 minutes for the yeast to swell.

Sift the flour into a large bowl, then pour the yeast mixture into it, add vegetable oil, salt and egg white. Don’t throw away the yolk, we will need it later. Mix all ingredients well and knead the dough thoroughly.

Cover the bowl with a towel and leave in a warm place until the dough has doubled in size. This will take approximately an hour and a half.

Place the soft dough on the table (sprinkle the work surface with flour first), cut into 8 equal pieces and roll each into a ball.

Now you need to cover the balls with a towel and let them stand for another 15 minutes.
At this time, do not doze off; melt 50 g of butter.
To prepare puff pastry, roll each ball into a flat cake approximately 3 mm thick, and brush every second one with melted butter. That is, the first was rolled out and smeared, the second was rolled out but not smeared, the third was smeared, and so on. Stack all the tortillas to make a stack.

Now carefully roll out the stack into a large circle, just under 0.5cm thick.
This large cake needs to be cut into 16 equal sectors.

Place the filling on each sector (I decided to wrap a slice of chocolate in part of the croissants, and cherry from jam in the other part) and roll the triangles into croissants, starting from the wide side.

Grease the sheet with oil and place the croissants on it. Do not place them close to each other!

It's time to turn on the oven at 200 C.
Cover the sheet with the blanks with a towel and rest for about 30 minutes until they rise.
Before putting filled croissants in the oven, you can brush them with yolk (or milk) and sprinkle with poppy seeds or sesame seeds to taste.
The recipe says that you need to bake our delicacy for about 25 minutes until golden brown.

While the croissants are baking, you can talk about secrets and tricks. Did you know that it is better to cover dough and semi-finished products with a linen towel? Flax removes excess moisture and heat, and the dough under it does not rot, but is saturated with oxygen, but does not become airy. It is also recommended not to eat finished baked goods (including those made from puff pastry) immediately, but to let them sit under a linen towel so that the product becomes tender and soft.

Can you smell the aroma of French cafeterias? Brew your coffee, filled croissants are on their way! After removing the baked goods from the oven, let them cool slightly. Now you can take a photo and enjoy the delicious dessert.

Bon appetit!

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In fact, croissants can be made in half an hour from a package of ready-made dough from the store. But, although they will turn out delicious, believe me, they cannot compare with real French croissants. They must be made from yeast dough, and must be puff pastry. And also fluffy and melting in your mouth. According to this recipe, croissants turn out just like that. Nothing complicated, but the result will definitely please you and your loved ones.
Add sugar and yeast to warm milk. We are waiting for bubbles to appear. Then add flour, vegetable oil, salt and egg white. Leave the yolk for greasing the croissants. Now knead the dough thoroughly. I entrust this important task to my bread maker.

She will knead it in a way that I couldn’t even if I wanted to, and she will heat the dough so that it rises faster. If you do this by hand, then leave the kneaded dough for an hour and a half so that it doubles in size.

Place the finished dough on the table and cut into 8 pieces.

Now we take each part and divide it in half. Roll it out. Now take the melted butter and grease one of the parts.

Cover it with the second rolled out half. And we put this pile aside.

We do the same with all 8 parts. We end up with a pile of oiled parts.

We take a rolling pin and begin to gently roll it out little by little, pressing all these parts into one flat cake and roll it out in an even layer.

Cut the rolled out dough into small triangles like pizza.

Who likes which ones? You can make large croissants, or you can cut them into narrow strips. Then they will turn out small. I prefer the second option. Place half a piece of chocolate on the thick edge of each strip.

Depending on what size your croissants will be. And we enchant them starting from the thick edge. Grease a baking tray with oil and place croissants on it. Preheat the oven to 180-190 degrees.