homemade croissants

This Homemade Nutella Croissants Recipe is just what you would taste at a French Bakery in the heart of Paris. Layers of flaky buttery croissant dough filled with your favorite chocolate hazelnut spread.

Homemade Nutella Croissants Recipe

water

tsp yeast

flour

sugar

tsp salt

butter (softened)

butter

tbsp Nutella (forgot to show it in the ingredient photo above)

egg egg

In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.

In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.

Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in 1/2 cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.

Transfer the dough into a bowl greased with oil. Lightly grease the dough with oil as well. Cover with plastic wrap and let it rise for 2 hours or until it triples in size.

Meanwhile prepare the butter slab. Start by cutting out 2 large sheets of parchment paper. Trace an 8x12 inch rectangle on each sheet. Place 1 1/2 cups (3 sticks) sliced butter in the middle of one sheet. Have the traced side down (you don't want to get any pencil marks on the butter).

Place the second sheet on top (traced side up). Using a rolling pin, roll out the butter to the edges of the traced rectangle. Then place on a flat surface in the refrigerator.

Once the dough is done rising, deflate it onto a floured surface and roll it out to a 28x14 inch rectangle. Fold over 2/3 of the left corner then bring in the right corner so it covers the other edge but doesn't quite reach the other side.

Starting from the shorter edge fold the dough into thirds. At this point the dimensions of the folded dough should be about 6 x 12 inches. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight).

Gently deflate the dough onto a floured surface and roll it out to a 25 x 9 inch rectangle. Place the chilled butter slab on the right half of the dough leaving at least 1 inch margin around the edges.

Fold over the left (unbuttered) half and roll the dough out to a 30x12 inch rectangle. It helps to spread the butter by pressing down with the rolling pin along with rolling it out.

Fold over 2/3 of the left corner then bring in the right corner so both edges touch.

Roll the dough out to a 30x12 inch rectangle. Fold it in half like a book. Once its folded in half the dimensions should be 15 x 12 inches. Roll it out to 30 x 12 again.

Then fold it into thirds. If the butter begins to melt, cover with plastic wrap and refrigerate for 30 minutes. The size of the dough should be 12 x 8 inches before wrapping it in plastic wrap.

Cut the chilled dough in half. Rewrap 1 halve and place it back in the refrigerator for later use. Roll the unwrapped dough into a 30x10 inch rectangle and cut out 9 triangles. Each triangle should be about 5 inches at the wide end, and about 1 inch at the narrow end.

I like to make small slit in the middle of the wider ends so the croissant folds nicer, but thats totally optional. Fill the wider end of the triangles with 1 heaping tablespoon of the nutella. Then roll the triangles toward the narrow end as you slightly pull the pointed end away. Pinch the ends of each croissant to keep the nutella from oozing out.

Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Do not put them in a warm place to speed up the rising process. You don't want the butter to melt. Meanwhile, remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle and repeat steps 14-16.

Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 15 minutes. Baking time may vary depending on your oven. Once the croissants are cooled, drizzle extra nutella over them.

Homemade Croissants (with step-by-step photos)

yeast

salt

butter (melted)

milk

flour (plus more for working)

unsalted butter (4 sticks)

chocolate

peanut butter (36 - 72 teaspoons)

cinnamon sugar

In a small bowl or bowl of a stand mixer, dissolve the yeast and a pinch of the sugar in the warm water. Let stand until foamy, about 5 to 10 minutes.

To mix the dough by hand, In a large bowl, combine the remaining sugar, the salt, melted butter, milk, the yeast mixture and 1/2 cup of the flour, and mix with a wooden spoon until blended. Gradually add the remaining flour 1/2 cup at a time and mix just until the dough comes together in a sticky ball.

To mix the dough by stand mixer, In the large bowl of a stand mixer fitted with the paddle attachment, combine the remaining sugar, the salt, melted butter, milk and the yeast mixture and mix on medium speed until combined. Gradually add the flour 1/2 cup at a time and mix just until the dough comes together in a stick ball.

On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Transfer to a large baking sheet and cover with plastic wrap. Place in the fridge until chilled, about 40 minutes.

While the dough is chilling make the butter package. I found it was easiest to place all four sticks of butter together in a gallon size ziplock bag. Then using a rolling pin, beat the butter on a work surface to flatten it. Continue to gently beat the butter with the rolling pin to shape the butter into a 6-by-8-inch rectangle. This part was really kind of hard, but just keep working it. Once the butter is in the shape of a rectangle place it back in the fridge to stiffen up again. Don't worry if your butter is not in a perfect rectangle. It's still going to work.

Now it is time to laminate the dough, which just means fold the dough with the butter to create layers. On a lightly floured work surface, roll out the dough into a 16-by-10-inch rectangle. With a short side facing you, place the butter in the middle of the dough. Fold the ends up like a letter. Fold over the upper half to cover the butter and press the edges together to seal. Then fold over the remaining lower half and press the edges together to seal. Turn dough again so the short side is facing you, and use the rolling pin to press down equally on the dough to help flatten it. Roll dough into a 15 x 10 inch rectangle. Then fold the dough like a letter again, with a short side facing you, fold the bottom third up, then fold the top third down. Use your hands to pull the dough into a rectangle shape. You should now have a roughly 11 x 6 inch rectangle. This completes the first turn. Wrap in plastic wrap and place in the fridge to chill for 45 minutes.

Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns, rolling, folding and chilling the dough each time, for a total of 4 turns. After the final turn, refrigerate the dough for at least 4 hours or overnight (I chilled mine overnight).

To form the croissants, cut the dough in half and place one half in the fridge while working with the other half. Roll out one half of the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Cut a small vertical slit right into the middle of the straight end, and using both hands, roll croissant up pushing the sides out to either side. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 1-2 hours. The croissants will not double in size like other yeast doughs do. After one hour position a rack in the middle of the oven and preheat to 425 degrees F.

Lightly brush the tops of the pastries with the egg mixture. Bake the pastries, 1 sheet at a time, until golden brown, 15-18 minutes. Transfer to a wire rack and let cool on the pan. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 1 day. Makes 25-32 croissants.

To freeze the croissants before baking, complete the steps through step 8. Once all the croissants have been rolled place them on a baking sheet lined with wax or parchment paper. Cover the baking sheets and freeze for about 2 hours. Remove the pans and place the croissants in a freezer safe bag and seal. Immediately place back in the freezer and freeze for up to 6 months. To bake, allow the croissants to thaw overnight in the fridge and then bake as directed.

Optional fillings for the croissants:&nbsp;1-2 teaspoons of pure pumpkin&nbsp;1 -2 teaspoons peanut butter + 1 square of chocolate&nbsp;1 teaspoon cinnamon sugar&nbsp;1-2 teaspoons NutellaRoll each triangle up as directed. Brush each top with egg wash and for the pumpkin and cinnamon sugar croissants, sprinkle with more cinnamon sugar. Bake as directed.

These Flaky Buttery Homemade Croissants will make your morning breakfast so much more delicious! A complete recipe guide with pictures and video to teach you to make the most perfect croissants from scratch.

Homemade Croissants

milk (lukewarm)

brown sugar (packed)

¼ tsp active dry yeast

all-purpose flour (up to 4 cups if needed)

butter (unsalted, cold)

Bloom the yeast: In the bowl of a mixer, add the warm milk, brown sugar, yeast and stir it with a fork slightly. Let it stand for about 5 minutes. If the yeast is good, the mixture will get all foamy as the yeast dissolves. It could take a bit longer but if your yeast does not dissolve, see recipe notes.

Make the dough: Add the flour and salt to the bowl. Using the dough hook, mix on low speed for about 5 minutes until the dough is smooth and very soft. I used about 3 1/4 cups of flour, but if you need more because the dough is too sticky than just add more, about 1 tbsp at a time. You might want to start with 3 cups and add as needed. Remove the dough from the mixing bowl and knead for a couple more minutes on your working surface. The dough needs to be soft and slightly sticky. Place the dough back in the bowl, wrap it with plastic wrap and refrigerate it for an hour.

Prepare the butter: While the dough is chilling, prepare the butter. Arrange the sticks of butter horizontally on a piece of plastic wrap. Cover the butter with another piece of plastic wrap. Pound and roll out on both sides until the butter forms a nice 8 by 5 inch rectangle. Cover with plastic wrap and refrigerate until ready to use.&nbsp;

Laminate the dough: Flour your work surface lightly then roll out the dough into a big rectangle that's about 16 by 10 inches. Place the butter directly in the center of the dough and fold the dough as you would a letter, bottom third of dough over butter, then top third down over the dough. If you have any excess flour, make sure you brush that off.

Turn the dough so that the short side is nearest you and start rolling it another 16 by 10 inch rectangle. Fold in thirds like a letter again. This was the first fold. Wrap it up in plastic wrap and chill it for another hour.

Repeat as above. With the short side near you, start rolling until you get another 16 by 10 inch rectangle. Fold it in thirds again, wrap and chill for another hour. Repeat this 3 more times so that it will make a total of 5 folds. After the last fold, refrigerate it over night or at least for 8 hours.

Shape croissants: Cut the dough in half, freeze half if you're only going to use half of it. Roll out each piece of dough into a long rectangle, so that it's about 1/4 of an inch in thickness. I found it easier if I cut the piece into 3 pieces, so that I work with 3 squares. Using a pizza cutter, cut each square into 4 triangles.

Using one triangle at a time, start rolling from the wide side, at the same time, stretching the end of the triangle. Continue rolling the croissant, and as you'll notice because you stretched into a long piece, you'll be able to roll the croissant a few times.

Repeat this with remaining dough and place the croissants on an ungreased baking sheet, with about 1 to 2 inches in between them.

Let the croissants sit for another hour, you'll notice they'll rise a bit, then brush them with egg wash. You can make the croissants ahead of time and refrigerate them for up to 18 hours before baking. If you're making them ahead, make sure to cover the baking sheet with plastic wrap.

Bake croissants: Preheat your oven to 400 F degrees. Place the baking sheet in the oven and bake the croissants for 8 to 12 minutes at 400 F degrees then turn down the heat to 375 F degrees and bake them for another 8 to 12 minutes. You want to make sure they are nice and golden brown.

https://content.jwplatform.com/videos/nZ1LDKhD.mp4

It's a croissant, it's a doughnut and it's also incredible.

Apple Pecan Pie Cronuts with Apple Cider Caramel Drizzle

apples

brown sugar

cinnamon

nutmeg

pecans

vanilla extract

apple cider

dark brown sugar

cream

butter (softened to room temperature)

cream cheese (at room temperature)

apple cider caramel sauce

Follow this [croissants dough | http://go.foodgawker.com/1476964/https://www.halfbakedharvest.com/homemade-croissants-step-step-photos/] recipe through step 7. Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.

Or if using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.

While the doughnuts rest make the caramel. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, butter, cream and cinnamon. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color. Remove from the heat and stir in the vanilla. Set aside to cool and thicken more.

Make the frosting, in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes. Add powdered sugar and caramel sauce and beat until smooth and combined. Beat in the milk. Set aside in a cool area.

Make the apple pecan pie topping, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes. Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep just slightly warm.

Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown. Place on a baking sheet lined with paper towels and allow to cool before frosting.

Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping. Drizzle with the apple cider caramel sauce. Eat! Like IMMEDIATELY!

These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.

This is without a doubt one of my favorite breakfast posts on this blog.

Coffee Caramelized Croissant French Toast Sticks.

brown sugar (or a 1/4 cup + 1/8 cup)

instant coffee

coconut milk (or whole milk)

eggs

8-12 [croissants | https://www.halfbakedharvest.com/homemade-croissants-step-step-photos/]

berries (for serving)

maple syrup

can full-fat coconut milk (cold, 15)

vanilla

Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you make the french toast.

Coconut Whipped Cream

Combine the syrup and coffee in a small saucepan and place over medium-high heat. Gentle cook the syrup until the mixture comes to a low boil. Reduce the heat to low and simmer five minutes, remove from the heat and set aside.

Coffee Maple Syrup

Slice the croissants into 2 to 3 long strips.

Mix butter, brown sugar and instant coffee in a small bowl to combine.

Whisk milk, eggs, vanilla, and cinnamon in large bowl to combine

Melt 2 tablespoons of the brown sugar/butter mixture in a large nonstick skillet over medium-high heat. Dip croissant sticks a few at a time into egg mixture to coat. Add 4-6 sticks to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat until all sides have been caramelized adding more of the brown/sugar butter after every other flip. I turned my sticks about 3 times per stick. Divide French toast sticks among plates and sift powdered sugar over. Serve hot with coconut whipped cream, berries and the coffee maple syrup on the side for dipping. Enjoy!

French Toast

After having tasted thousands of croissants and tested several homemade croissants recipes, I finally offer you MY homemade croissants recipe, which is (almost) impossible to fail. 

Homemade Croissants (French recipe)

dry yeast

water (cold)

g milk (cold)

ml milk

Mix the dry ingredients (flour, dry yeast, salt and sugar) well. Then pour in the water and cold milk. Knead everything well in your kitchen machine using the dough hook attachment for 5 minutes at low speed.

Let the dough rest for 10 minutes so that the flour absorbs the liquids.

Then add the butter cubes to the dough and knead again for 5 minutes on low to medium speed.

Take the dough out of your bowl, flour your work surface and form a nice ball of dough.

Put your dough back in a bowl, cover with a clean cloth and let it rise for at least 1 to 2 hours in a slightly warm place, like near a radiator.

Then, chill for 30 minutes in the fridge so that the dough is cold before adding the butter.

The détrempe

Cut your cold butter block into cubes. Place the cubes on a piece of parchment paper so that they form about a square.

Fold the parchment paper over the butter so that the sides are 20 cm long.

Then tap the cold butter with a rolling pin to soften it slightly and finally spread the butter with the rolling pin so that it spreads well in the parchment paper pocket.

Keep the butter in your fridge until needed.

Prepare the beurre de tourage

Once the détrempe has double in size and cooled again, place it on your lightly floured surface. Roll it out gently to form a rectangle of about 40x 20 cm (16 x 8 inches).

Place the flat butter in the center of the dough. Fold the edges of the dough inward to completely cover the butter.

Then roll the dough to flatten it gently. Turn a quarter turn and roll out the dough to form a rectangle again, about 40x 20 cm (16 x 8 inches).

If your dough is too warm, you can let it cool off 15 minutes in the freezer covered with a plastic wrap. This step is optional ans really depends on your dough at this stage.

Incorporate the butter

Fold 1/4 of the dough to the middle and fold the other edge, then fold the whole in half.

Turn the dough a quarter of the way and roll out the dough gently in the length. Place the dough in cling film or a plastic wrap and let it rest for 15 minutes in the freezer (30 minutes in the refrigerator).

1st fold

Roll out the dough slightly. Fold in 1/3 of the dough and the other third on top.

Turn the dough a quarter and roll out the dough gently. Form a rectangle of about 40x 20 cm (16 x 8 inches) again to pre-shape your dough for the following day.

Wrap the dough in cling film, place on a baking tray to keep to flat and let the dough rest in the refrigerator for one night to 24 hours.

2nd fold

To let your croissants rise before baking them, you need a warm and humid environment.

The best way to do it is to bring about one liter of water to a boil in a skillet. Place the skillet with the hot water in your oven and close the oven until you need it. Your oven should be turned off and let the evaporation of water warm up your oven.

Create warm and humid environment

Remove the dough from the fridge. Flour your work surface slightly and gently roll out your dough with a rolling pin. Form the dough into a long rectangle as straight as possible.

Then, cut 4 big bands in the direction of the width using a pizza cutter or a dough cutter.

Cut these bands in half on the diagonal to obtain isosceles triangles (triangles with a right angle). Readjust the triangles to make it straighter with your hands.

Then, roll the dough from the wide end to the point to get a nice crescent shape. The point should be under the croissant so that it stays closed after baking.

Cut and shape

If you want to freeze some of the croissants, this is the time to put them in a bag and place them as is in the freezer. Make sure they don’t touch each other. I like to freeze them two by two.

Once you want to bake them, remove them from the freezer the day before and place them in the refrigerator. Then, place your croissants in your warm and humid oven (see above) and resume the recipe at that point.

Freeze your croissants (optional)

Place the croissants on a baking tray lined with parchment paper and let them rise for 1.5 to 2 hours in your warm and humid oven (see above). The oven temperature should be between 27-30°C (80-86°F).

Once the croissants have expanded size, take them out of the oven. Preheat the oven to 180 °C (350 °F, convection oven).

Final rise

For the egg wash, mix an egg yolk with a little milk.

Brush the croissants very delicately with pastry brush to avoid damaging them as they are really fragile at this point. I also advise you to brush only the top part and not the layers directly.

Egg wash

Bake for 15-20 minutes until golden brown.

Bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674420139/hgq53j7xubpnygmabbbk.mp4

After having tasted thousands of croissants and tested several homemade croissants recipes, I finally offer you MY homemade croissants recipe, which is (almost) impossible to fail.

Freshly baked French croissant—crispy on the outside and soft on the inside. With tips from my trip to Paris, I&#039;ve perfected this recipe and know you will love it!

Croissant Recipe

oz all-purpose flour

+ 1 Tbsp granulated sugar

2½ tsp fine sea salt or table salt

Tbsp + 1/2 tsp instant yeast

½ cup + 2 Tbsp cold water

+ 2 Tbsp cold whole milk

Tbsp unsalted butter, softened (use European-style butter)

unsalted butter (use European-style butter only*)

Make the Dough: In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast, and whisk together. Add the water, milk, and softened butter. With the dough hook attachment, mix on speed 2 for 3-4 minutes, or until a smooth ball of dough forms. Cover the bowl with plastic wrap and let it rise in a warm place (75-90°F) until nearly doubled in size, about 1 ½ to 2 hours, depending on room temperature. Cover a cutting board with plastic wrap and tip the risen dough over the covered board. Massage it into a 10 ½-inch square, then cover with plastic wrap and refrigerate for 1-2 hours.

Pound the Butter: Cut the butter lengthwise into ½-inch thick slabs. Arrange the slabs on a sheet of parchment paper to form a 5-inch square. Cover with another piece of parchment or wax paper and use a rolling pin to pound the butter into a 7 ½-inch square, trimming and rearranging the butter as needed to achieve the correct size. Refrigerate until fully chilled.

How to Make Croissant Dough:

Encase the Butter: Combining the dough and butter starts the lamination process. Set the butter at an angle over the dough so the corners of the butter are in the center of the sides of the dough (the butter should sit in a diamond shape). Fold the dough over the butter, stretching it slightly if needed to reach the center. Press the edges of the dough together to fully encase the butter inside, ensuring it doesn’t escape.

Turn 1: Place the dough on a floured work surface. Lightly flour the top of the dough and use a rolling pin to press down over the dough, elongating it (this helps to distribute the butter evenly). Then, start rolling it out to a rectangle measuring 8 by 24 inches, keeping the edges straight. Press in the corners with your hands if it loses its shape. Fold the dough into thirds, brushing off any excess flour. You should have a rectangular shape. Freeze for 20 minutes or refrigerate for 1 hour.

Turn 2: Repeat the rolling and folding process, this time rolling in the direction of the two open ends until the dough measures 8 by 24 inches. Fold into thirds again, brushing off excess flour. Cover and freeze for 20 minutes or refrigerate for 1 hour. (You can refrigerate overnight at this point if needed.)

Turn 3: Repeat the rolling to 8 by 24 inches and fold into thirds. Place the dough on a baking sheet, cover it completely with plastic wrap, tucking it under the dough. Refrigerate overnight or up to 2 days (or freeze at this point).

How to Laminate the Dough

Roll the Dough for Croissants: Remove the dough from the refrigerator and place it on a floured counter, lightly flouring the top. Press along the length of the dough with the rolling pin to widen it and wake it up. Then roll the dough into a long and narrow strip measuring 8 inches wide by 44 inches long. Sprinkle more flour if the dough sticks. Lift the dough at the midpoint and allow it to shrink back from both sides to prevent shrinking when cutting. Trim the dough so it is 40 inches long.

Cut Croissants: Place a yardstick or tape measure across the top of the dough and use a knife to mark the top at 5-inch intervals (there will be 7 marks). Move the yardstick to the bottom of the dough and mark 2 ½ inches from the end, then make marks at 5-inch intervals from that point along the bottom (for a total of 8 marks), falling halfway between the marks at the top. Set a clean ruler from the top corner to the first bottom mark and cut with a pizza cutter to form the first triangle. Repeat cutting the rest of the triangles. You’ll end up with 15 triangles and a few scraps of dough.

Shape Croissants: Use a knife to cut a ½-inch slit at the bottom of each triangle. Give the triangles a little tug to expand them to about 10 inches in length, then tightly roll the dough into a croissant. Transfer to two parchment-lined rimmed baking sheets, keeping them evenly spaced. Repeat with the remaining triangles. I also roll up the scraps into mini-croissants that may not look as nice but taste delicious.

How to Form Croissants

Make the Egg Wash and Proof: In a small bowl, combine 1 egg, 1 yolk, and a pinch of salt, and beat together with a fork. Brush the egg wash over the croissants. Cover and refrigerate the remaining egg wash. Let the croissants proof uncovered at room temperature (70-75°F) for about 1-2 hours, depending on the room temperature, or until they have noticeably increased in size (but not doubled).

Bake Croissants: Brush the croissants again with the remaining egg wash, ensuring to cover the tops and sides. Bake at 425°F for 10 minutes (in a conventional oven on the top and bottom thirds). Rotate the pans and bake for another 8-10 minutes until they are a deep golden brown. Transfer to a wire rack and cool to room temperature before serving.

How to Bake Croissants

Okay peeps!!!! I FINALLY got it. Best homemade croissants I've ever tasted in Canada 🥰 Fixed my mistakes by flouring while rolling it out every time, I used Occident flour from Walnut Creek Ohio and they had to proof for 6 to 7 hours, there's  more than a meter of snow that just fell here the last week so it's very cold. The butter never leaked out at all this time. THANK YOU soooo much for sharing this recipe.  I'll be forever grateful to you. Your awesome ❤️

That's the butter I used hun. It still leaked out. I thought it was because I rolled them to tight or I didn't use flour while rolling out to 8 by 44. I'm not really sure but I'm making them again to see if that makes a difference.  Otherwise maybe they were a little underproofed.

I did successfully make these but wondering why my butter leaked out. They were nice and flaky and crunchy on the top. I did bake first 10 min with steam because that's what I do with my sourdough bread to get it to puff up. They tasted DELISH! Any advice for my butter leaking out? Thanks!

Amazing recipe!!  I’ve been WAITING for you to produce one because I love so many of your recipes (and I have your cookbook!). I find all of the instructions to be very easy to follow, recipes use simple ingredients, and everything comes out PERFECTLY if I carefully follow your advice!! I did not know I can bake croissants, but thanks to you and your recipe - I can! 

I only have one question - is the sugar amount specified in the recipe mandatory for yeast fermentation and sweetness, in other words is there a safe way to reduce the amount without affecting the outcome? I have no issues if croissants don’t taste the same, however, we are in general trying to reduce the amount of sugar we consume, but I’m afraid that reducing sugar will also impact croissant’s rise.

Thank you Natasha, for such an easy to follow and delicious recipe. 
I've made 4 batches within the last couple of weeks and they always comes out perfect!
p.s. Love your Cookbook!

Oh my goodness....these were absolutely AMAZING!!
I would post a pic if it would let.  I followed the reciepe exactly and would not change a single thing!!  Thanks so much.  I will definitely be making these again!

Question, how does the dough rise when adding everything cold to the dough? Doesn't yeast need to be added to warm liquid to activate? Thanks!! Can't wait to make this!

I found a much easier process: I get in my car and drive to Sams or Costco and buy one dozen, one or two to eat fresh and the rest to freeze.  The ones I get from the freezer I warm in an electric toaster oven after they defrost in the refrigerator.

https://www.youtube.com/watch?v=RlFBTrqea2g

4.I will teach you how to make flaky, buttery croissants from scratch, sharing chef secrets from Paris to help you master this iconic pastry.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR CROISSANT DOUGH:
►(510 gr) 1 lb 2 oz or just over 4 cups AP Flour
►(65 gr) 1/4 cup + 1 Tbsp granulated sugar
►(12 gr) 2 1/2 tsp fine sea salt or table salt
►(10 gr) 1 Tbsp + 1/2 tsp instant yeast
►5 oz (1/2 cup plus 2 Tbsp) cold water 144 gr
►5 oz 1/2 cup plus 2 Tbsp) cold whole milk 144 gr
►43 gr (3 Tbsp) unsalted butter, softened

FOR BUTTER LAYER:
►10 oz (1 1/4 cups) cold, unsalted butter (Use European Butter such as Kerrygold)

FOR THE EGG WASH: 
►1 large egg
►1 egg yolk
►Pinch of salt

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/croissant-recipe/

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►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt
►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP
►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM
►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P
►Food Processor: https://amzlink.to/az0VpLsYgbKx5
►Glass Bowls: https://amzlink.to/az0pL0KwmB4yH
►Kitchen Scale: https://amzlink.to/az0EQbKni8vXb
►Glass Storage Containers: https://amzlink.to/az0Rk76ieqQ1K
►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u
►Our Dinnerware Set: https://amzlink.to/az04Dq4knOQqG
►My White Apron: https://amzlink.to/az0faFt8CxaQy

⏱️TIMESTAMPS⏱️
0:00 – Introduction to Homemade Croissants
0:20 – Mixing the Dough
1:50 – Letting the Dough Rise
2:00 – Preparing the Butter Layer
2:45 – Laminating the Dough
3:30 – Folding and Chilling the Dough
5:10 – Shaping the Croissants
6:45 – Proofing the Croissants
7:00 – Baking the Croissants
9:06 – Tasting and Tips for Reheating
9:45 – Freezing and Storing Croissants
10:09 – Wrap Up and Final Thoughts

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #croissant  #frenchdessert

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(4 Tbsp; 56 grams) unsalted butter, softened to room temperature

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