How to knead puff pastry for croissants. Yeast dough croissants

27.08.2020

Croissants from yeast dough Are airy, crispy French buns. They can be prepared from both puff pastry and yeast dough. And the filling for them can be very diverse. Yeast dough croissants are delicious and fluffy.

Ingredients

Flour - 500 g
Milk - 1 tbsp.
Butter - 200 g
Sugar - 0.5 tbsp.
Salt - 0.5 tsp
Dry yeast - 14 g
Egg - 1 pc.
Jam - 200 g

Information

Sweet pastries
Servings - 22
Cooking time - 3 hours

Yeast dough croissants: how to make

To make croissants from yeast dough, you will need milk, premium wheat flour, sugar, dry yeast, salt, an egg, jam for the filling and exceptionally good butter, since the taste of croissants directly depends on the taste and quality of butter. First, you need to sift the flour so that it is saturated with oxygen. Heat the milk, not boiling, to about 40 degrees Celsius. Dissolve dry yeast in warm milk. Grind sugar with egg, add salt, ¾ flour and mix it all with milk and yeast. Then add softened butter. Mix everything well, you can use a mixer with dough attachments.

When the dough has thickened, knead it well with your hands, adding the remaining flour if necessary, until it is smooth and elastic.

After the dough is ready, transfer it to a deep bowl, cover and leave to rise at room temperature for about two hours. When the dough rises, knead it lightly and leave for another ten minutes. Then divide the resulting dough into two halves. Roll out each half to make an even circle about three millimeters thick. It is necessary to roll out the dough on sugar, i.e. after sprinkling the surface on which the dough is rolled out with sugar.

Cut each circle through the center, first into two identical halves, then each half in half, and so on, to make 12 identical isosceles triangles.

At the base of the triangle, i.e. on its wide side, put the filling - jam, about one teaspoon each.

You need to roll croissants from the base of the triangle, from where the filling lies. First, make one turn of the dough and lightly press its edges so that the jam is like in a pocket and does not come out. Then wrap up to the very tip of the triangle. Line a baking sheet with parchment paper and place the croissants on it. The sharp tip of the dough should be at the bottom so that they do not unfold when baking. You need to lay out croissants with an interval of about two to three centimeters.

In fact, croissants can be made in half an hour from a pack of ready-made dough from the store. But, although they will turn out delicious, believe me, they cannot be compared with real French croissants. They must be made from yeast dough, and must be flaky. And also lush and melting in the mouth. For this recipe, croissants are exactly like this. Nothing complicated, but the result will surely delight you and your loved ones.
Add sugar and yeast to warm milk. We are waiting for the 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 trust this important task to my bread maker.

She will knead it in a way that I, with all my desire, cannot, and will warm up the dough so that it comes up faster. If you do it manually, then the kneaded dough must be left for an hour and a half so that it comes up twice.

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

Now we take each part and divide it in half. We roll it out. Now we take the melted butter and wash off one of the parts.

Cover it with the second rolled half. And put this stack aside.

We do the same with all 8 parts. It turns out we have a slide of oiled parts.

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

Cut the rolled dough like a pizza into small triangles.

Who likes what. You can make large croissants, or you can cut them into narrow stripes. Then it will turn out to be small. I like the second option more. On the thick edge of each strip, put a piece of poured, half a piece of chocolate.

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

Add a couple of tablespoons of milk to the yolk and grease all the croissants. We leave them to come up for a few minutes while the oven is heating. Then we bake.

Sprinkle ready-made croissants with powdered sugar or pour melted chocolate on request!

Bon Appétit !!!

Cooking time: PT01H40M 1 h. 40 min.

Croissants at home

I think every hostess dreams of learning how to cook. If you or your loved ones are French pastries, then you simply have to master the preparation of such a sweet yourself. In France, croissants are a whole cult. They are almost worshiped, because you can easily feast on them practically in any cafe, tea house or restaurant. When you cook them at home, then they can be served with any drinks, both hot and cold: milk, coffee, cocoa, hot chocolate, compote, juice, lemonade are perfect.

For the preparation of homemade croissants, the most common puff pastry is used. In more rare cases, it is replaced with yeast. You can how to cook it yourself if you have enough culinary experience, or go the simpler way and buy ready-made dough in the store.

Initially, everyone associates croissants with sweet pastries, for which they use berries, fruits, jams, preserves, condensed milk or cream as a filling. In fact, you can stop at the "not sweet" version of the filling: meat, mushrooms, vegetables, or cottage cheese with herbs.

The whole cooking process is pretty straightforward. It is enough to cut the dough into equal triangles, put the filling on each of the pieces, and then wrap them in a tube. It is important that the "tip" of the dough corner remains at the top of the croissant.

You can garnish the croissants with powdered sugar or chocolate icing before serving.

Homemade puff pastry croissants

The classic version of the recipe, according to which many hostesses have been preparing croissants for themselves and their family for more than one year. The recipe is as simple as possible, both in essence and in the description of the cooking process, so you can easily master it the first time.

Ingredients:

450 g puff pastry
1 egg
250 g apple jam
Powdered sugar
A little flour

Cooking method:

Remove the puff pastry from the freezer and thaw on a floured surface. In my case, it was a table top.
After a while, we cut the dough layer into triangles. Put a small portion of jam on the end of each triangle.
After that, we twist the croissant with a tube.
Cover the baking sheet with baking paper and put the croissants on top of it.
Beat an egg in a cup, and grease each croissant with an egg mass.
We send the croissants to the oven for 30 minutes. Cooking temperature 180C.
Sprinkle with icing sugar before serving.

Homemade croissants with chocolate

Chocolate filling have not spoiled more than one pastry, and the croissants that I suggest you cook now are no exception. To prepare the filling, we will use two dark chocolate bars, having previously broken them into cubes. If you prefer white or milk chocolate, just make edits as you cook.

Ingredients:

450 g puff pastry
1 egg
2 dark chocolates
Powdered sugar
A little flour

Cooking method:

As always with puff pastry, defrost it on a floured surface. This is done so that later the dough can be easily separated from it.
Then, we cut the dough into triangles, as we always do.
Make a small notch at the bottom of each triangle, in the center. Roll out a little, the dough should be thin enough.
Break each of the chocolate cubes in half and place them on the corner of each triangle. Wrap each of the filled croissants.
Put them on a baking sheet lined with paper and grease with a beaten egg.
We bake at 180C for about 25-35 minutes.

Homemade French croissants

Unlike previous recipes, we need yeast dough to make this pastry. Thanks to him, croissants turn out in their own way more airy and fluffy, which can please true connoisseurs of yeast baked goods. Of course, we will have to spend a little more time, since we will use homemade dough, but the result is clearly worth it!

Ingredients:

200 ml. milk
1 pt yeast
2 tbsp. l. Sahara
1 pt vanilla sugar
2 eggs
100 g melted butter
3.5 tbsp. flour
2 egg yolks for brushing
Blueberry jam

Cooking method:

We dilute the yeast in slightly warm milk:
Pour flour into a container in which we will knead the dough, add sugar and eggs.
Add yeast to flour.
Melt the butter and add to the dough.
Knead the dough and send it to a warm place for 30-60 minutes.
We roll out the dough in a thin layer, then cut it into strips, and already them into triangles.
We slightly cut each triangle at the base and put the filling side by side.
In the process of folding. We wrap the corners so that the filling does not leak out during baking.
We transfer the croissants to a baking sheet greased with vegetable oil and grease with whipped yolks.
We bake in the oven at 200C for about 15 minutes.

Now you know how to make croissants at home. Bon Appetit!

I recommend homemade croissants to be cooked by all housewives at least once. In cooking, they are no more difficult than any other baked goods, but at the same time they will allow you to diversify the list of sweets in your everyday menu. Finally, I want to give a couple of tips:
It will be easier to cut croissants into triangles if you first roll out a layer of dough in the shape of a circle;
If you are using frozen puff pastry, then before starting cooking, you need to let it completely defrost;
You should always start folding croissants from the edge on which you put the filling;
Be sure to grease the croissants with beaten egg or yolk before placing them in the oven, this will give them a delicious ruddy appearance.

Yeast dough croissants - delicious delicacy if cooked 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 of making croissants from yeast dough

First, the flour for the yeast croissants must be sieved. This is done not only to make sure that there are no lumps and any debris in the flour. Sifting saturates the flour with air, makes it more fluffy, light.

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

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

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

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 from Shustriki yeast dough

Ingredients

Milk - 300 ml

Flour - 5 glasses

Dry yeast - 15 g

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

Butter - 300 g

Salt - a little, about half a spoon

Toppings such as marmalade

Cooking method

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

Mix some of the flour with yeast and add to the butter and milk 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.

Arrange the yeast croissants on a lightly oiled baking sheet. Now send the croissants to the oven preheated to 180 degrees.

Recipe 2. Yeast croissants on kefir "Vkusnyashka"

Ingredients

Kefir - 300 ml

Flour - about a pound

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 on kefir is prepared in a sponge way. That is, first we must prepare the dough. To do this, pour kefir into a bowl and heat it near the battery or in the microwave so that it becomes slightly lukewarm to the touch.

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

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

Put the dough to come up, knead it once in the process.

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

You can simply roll each 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. Croissants from yeast dough with poppy seeds and sesame seeds

These yeast croissants are very flaky in structure, just grease good oil, making sure there is enough of it.

Ingredients

Milk - approx. 1 glass

Refined vegetable (preferably corn) oil - half a cup

Flour - half a kilo

Bag (5 g) dry yeast

Butter - 80 g

1 egg yolk

Poppy seeds, sesame seeds - about a glass

Salt - ½ teaspoon

Sugar - 3 tablespoons

Cooking method

To begin with, heat the milk slightly (so that it seems a little lukewarm), then stir the yeast in it, cover it with a clean towel, put it in a warm place and wait until the dough foams.

Pour vegetable oil into the dough, add sugar, yolk and salt and add a little flour 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 allow to come up a little more. Roll each ball into a cake, grease one cake well with oil, cover with the second, also grease with oil, then the third and fourth. There is no need to grease the top cake. Squeeze the cakes lightly 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.

Grease a new cake generously with butter, sprinkle with sugar, poppy seeds and sesame seeds.

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

For baking, 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, in which, when its temperature is about 35 degrees, put sugar, as well as yeast and salt and leave for a while. When the dough is bubbling, you can add other ingredients: butter melted to a liquid state, sour cream, eggs and vegetable oil. Use a mixer to mix. Add flour, kneading, until a pleasant and soft dough is obtained.

Let the dough brew for 20-30 minutes. Roll out two thin tortillas from it and cut each into 8 pieces, like a pizza.

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

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

Recipe 5. Croissants from yeast dough with ham and cheese

For this yeast croissant recipe, go for processed cheese for cheeseburgers.

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 strips - 2 packages

Raw smoked ham or bacon - 200 g

Sesame seeds - a handful

Egg yolk - 1 piece

Salt - a pinch

Cooking method

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

In the meantime, mix kefir with vegetable oil with two-thirds of flour and salt, knead well and pour there a little, thoroughly kneading the dough.

Add flour until firm and pretty dense dough... Put 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.

Grease finished products with whipped yolk and dip in sesame seeds.

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

Recipe 6. Traditional yeast dough croissants

This is by far the most time consuming version of a yeast croissant recipe, but the baked goods are excellent.

Ingredients

Flour - half a kilo

Milk - 2/3 cup

Butter - 450 g

Dry yeast - 20 g

Eggs - 3 pieces

Salt, sugar, some vegetable oil

Cooking method

Heat the milk to a temperature that seems slightly warm to the touch. Pour a couple of tablespoons of sugar there and put the yeast, then let stand 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, salt, pour the milk with 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 there and let the dough come up again.

Roll out with a rolling pin, pressing quite hard, the dough into an even layer. Cut a well-frozen piece of butter into thin plates and spread them on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil on a layer with oil, and then wrap the second side of the dough up. Roll out very carefully. Now fold the dough in three again and roll it out a little again. Wrap the dough in a plastic bag or, better, in plastic wrap and send it to the refrigerator in this form. After half an hour, take it out, fold it in three again, roll it out and place in the refrigerator.

Repeat the procedure 3 to 5 times.

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

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

Recipe 7. Lean yeast croissants

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

Ingredients

Flour - half a kilo

Warm water - 250 ml

Pressed yeast - 15 g

Vegetable oil - half a cup

Salt, sugar

Cooking method

First, take the yeast and stir it in warm water, yes all this and set 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 stack.

Take a stack of cakes, and then roll them into a layer.

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

Spread croissants on a baking sheet and put in a warm place so that 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 from yeast dough "Anti-crisis"

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

From water, yeast, three tablespoons of sugar and flour, knead soft and elastic dough... Roll it out in a layer, grease with vegetable oil and lightly sprinkle with granulated sugar, fold and roll 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 not put anything, but just roll it up with 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 make a filling, sweet (jam, marmalade, toffee, poppy seeds, etc.) or salted (cheese, ham, sesame, etc.). Depending on this, add about 5 or about 30 grams of sugar to the dough.

Formed croissants should be allowed to rise well. If this is not done, the puffs will not be airy.

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

If there is absolutely no time to prepare the dough, use a purchased one.

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

How to make real croissants at home

Classic croissants are made only from puff yeast dough - if you want the buns to be tender and crunchy, other dough will not work. Of course, kneading puff pastry is the most difficult stage in preparing croissants, so we will describe it in as much detail as possible so that any housewife could cope with the task.

Steps for making croissants

Recipe for croissant dough: 350 g butter at least 82% fat, 500 g flour 200 ml milk, 40 g fresh yeast or 13 g dry yeast, 30 g each vegetable oil and powdered sugar, 8 g salt, 2 g baking powder, 2 eggs medium size, flour for dusting, as well as 1 tbsp. milk and 1 yolk for coating products.

The first step is preparing the oil.

Put the still dense, but already non-solid butter on a cling film powdered with flour, cover with it, also dusting the upper part with flour, beat off the butter, forming a rectangle about 10 by 12.5 cm in size, remove the oil in the freezer 10 minutes before further use.

The second stage is kneading the dough.

Dissolve yeast in milk, and mix flour with baking powder, sift, beat in eggs, add icing sugar, add vegetable oil, salt. Pour in yeast with milk, knead the dough for 2-3 minutes.

The third stage is the preparation of puff pastry.

Form a 12.5 by 20 cm rectangle from the dough, wrap it with foil, put it in the refrigerator for half an hour and keep it at a temperature of 4-6 degrees (if the temperature of the refrigerator compartment is higher, remove the dough in freezer). Take out a rectangle of dough, put it on a work surface powdered with flour, put butter in half, knead it on three outer sides and cover with dough, wrapping its edges in butter, cover with the other half of the dough and pinch the edges. Carefully start rolling the dough from the middle of the rectangle back and forth in one direction and thus roll it into a 1 cm thick layer (when rolling, dust the rolling pin and dough with flour as needed). Fold the rolled long rectangle 3 times, visually dividing it into 3 equal parts across, wrap with foil, put in the freezer for 15 minutes, then in the refrigerator for 15 minutes. In the same way, roll out the dough again into a long rectangle, fold it again in the same way, put it in the freezer for the same time, then into the cold. Repeat the rolling and cold holding procedure at least 5 more times, then put the dough in the refrigerator for half an hour or overnight.

Each time you need to roll out the dough in a direction perpendicular to the previous rolling, move the rolling pin only back and forth, without rolling the dough diagonally, etc.

The fourth stage is croissants molding.

Roll out the finished puff pastry into a rectangle 3-5 mm thick, cut into isosceles triangles, the base of which should be half the size of the other two equal sides (for example, the base is 10 cm, and the sides are 20 cm). At the base of each triangle in the middle, make an incision of 1-2 cm, and from the base to the sharp tip, roll the dough into a croissant, bend the product, giving it the shape of a crescent.

The fifth step is making croissants.

Let the croissants stand at a temperature of 26-28 degrees for half an hour, preheat the oven to 190-200 degrees. Cover a baking sheet with parchment or just powder with flour, coat with yolk, whipped with milk, bake in a preheated oven for 20-25 minutes until golden brown.

In addition to following all these steps exactly, to prepare delicious croissants, you also need to observe the following recommendations:

Butter should be taken a third of the flour mass or more - up to an amount equal to flour, but not less than a third;
Chill all ingredients well before preparing the dough;
Use only durum wheat flour;
Better to use live yeast;
When combined, butter and dough should have approximately the same consistency;
Cook the dough in a room with a temperature of about 15 degrees - this is the optimal temperature for preparing it.

When making croissants, the most important thing is patience and the desire to make really delicious buns... Well, if you don't have the opportunity to prepare puff pastry yourself, and you really want to bake croissants, try using ready-made puff pastry.

Recipe for making croissants from ready-made dough

You will need: 225 g of ready-made puff pastry, 170 g of cheese, 4 slices of ham.

How to cook ham croissants. Heat the oven to 220 degrees. Roll out the thawed dough into a layer 0.5-0.8 cm thick, dusting the work surface with flour, cut the layer into 4 triangles. Cut the base of the triangles in the middle by 1-2 cm and put strips of cheese and ham on it, roll them in the direction from the base to the sharp corner, tucking the corner down, otherwise the product may turn around. Slightly stretch and fold the edges of the croissants so that the buns have a crescent shape. Bake for 15 minutes in a preheated oven.

You can make croissants with any other filling in the same way. But there is another option - croissants are baked without filling, then finished goods cut in half lengthwise, spread the filling on the bottom of the croissants, heat in the oven for 2-5 minutes and serve, covering with the upper halves of the buns.

Chocolate or any other melting filling is placed on the dough unmelted: i.e. when folding, simply place a few slices of chocolate on the base and wrap the croissant.

Cooking delicious, aromatic, crispy French croissants at home is difficult, but it is possible, and any diligent culinary specialist will certainly achieve a result for which he will receive a lot of compliments from loved ones. As the saying goes: "The eyes are afraid, but the hands are doing!". Good luck!

Many sweet lovers believe that croissants are the most delicious pastries of French chefs. Most likely, there is not a single person who does not know and has never tasted this delicacy. If croissants are cooked according to all the rules, then it is simply impossible to forget this amazing crispy crust and its delicate combination with delicate filling - cream, chocolate, cheese and so on.

If you want to spoil your family members with impressive aroma and excellent taste in the morning, be sure to prepare croissants. In addition, it is not so difficult to cook them.

The history of the croissant recipe

Today this dessert is a symbol of the most romantic country - France. But for the first time, based on historical data, this delicacy was prepared in 1683 and not by the French, but by the Austrians, or rather by the baker Peter Wendler. And this recipe was brought to France by Marie-Antoinette.

The hostilities between Austria and the Ottoman Empire at that time had already exhausted everyone. During the siege, the magnificent capital of Vienna was saved by simple bakers who worked at night. At sunrise, they heard an unusual noise and warned the guards about it. It turned out that the noise was made by the Turks, who were trying to dig a tunnel under the walls. However, their efforts were unsuccessful. It was on the occasion of the victory that Viennese bakers invented and prepared a bun resembling a crescent moon in its shape - the symbol of the Islamic faith, which was depicted on Turkish flags.

The Austrians gave it the name "Wiener Kipferl", which means "Viennese bagel". These bagels were offered with a cup of excellent coffee, the grains of which were found in sacks left by the Turks at the city walls.

In France, the recipe for these buns appeared in 1770. The daughter of the Emperor of Austria, Marie Antoinette became the wife of the future king of the country, Louis XVI. However, the French decided to replace the name of the dessert with a simpler and more familiar one. Since then, the delicacy has been called "croissant", which translates as "crescent". Such a bun quickly became popular and is perceived as the second symbol of France after the Eiffel Tower.

In the twenties of the previous century professional chefs France has changed the classic recipe for Austrian bagels. They started using puff pastry, resulting in bun became airy with a crispy crust.

What's in a croissant recipe?

The classic recipe for this dessert states that the buns are baked from regular dough and without any filling. Today croissants are filled with all kinds of fillings: jam, cream, jam, chocolate and condensed milk, ham or cheese, and so on. And butter is added to the puff pastry, and in large quantities.

It should be said right away that all the ingredients of croissants must be fresh and of high quality. To prepare the dough, you need flour, salt and sugar, milk, eggs, yeast and butter. By the way, the oil should be chosen with a high fat content. The best option there will be an indicator of 82% fat. And flour should be only of the highest grade, due to which the required consistency and porosity of the dough for the dessert will be obtained.

The dough should be cooked for a special and long time.

Therefore, if you do not have a desire to spend a lot of time on this, then give preference to the ready-made dough. It will be easier this way, but French chefs argue that dough is a living product that requires the touch of warm hands. However, it's up to the hostess to decide.

The most important thing in this dessert is properly prepared dough. It is on him that the taste of croissants depends.

Rules for making croissant dough

Ingredients:

350 grams of high fat butter;
500 grams of flour;
40 grams of yeast;
8 grams of salt;
2 eggs;
200 ml flour;
30 grams of vegetable oil;
2 grams of baking powder;
1 egg yolk for brushing over dessert;
some flour for dusting.

Cooking process:

Place thick, but not very hard oil on cling film, which is sprinkled with flour in advance. The top is also covered with a film of oil. Then the oil is beaten off until a rectangle is formed, the size of which should be 10X12.5 centimeters. After that, the oil is placed in the freezer ten minutes before its next use.
Yeast is added to the milk and dissolved. The flour is mixed with a baking powder, then it is sieved and eggs, powdered sugar, vegetable oil and salt are added to it. Then milk is poured into the flour, in which the yeast has already dissolved. Now you need to knead the dough.
From the prepared dough, it is necessary to form a rectangle 12.5X20 centimeters in size, wrap it with foil and put it in the refrigerator for 30 minutes. It is desirable that the holding temperature of the dough is 4-6 degrees. The resulting rectangle is on a table, powdered with flour. Put butter on the half of the rectangle, knead it on three sides and put the dough on top, covering the butter with the edges. Then cover with the second half of the dough and pinch around the edges. Roll out the dough from the middle of the rectangle from top to bottom and back. The dough must be rolled out until a layer is formed, the thickness should be 1 centimeter.
Wrap the rolled rectangle three times, visually dividing it into three equal parts across. Then put in a film, put in the freezer for 15 minutes, and then in the refrigerator for the same time. Also roll out the dough into another rectangle. Then fold and place in the freezer, then back into the cold. This procedure must be repeated at least five more times, after which the dough should be left in the refrigerator for 30 minutes.

What kind of filling can be chosen for croissants?

You can choose as a filling chocolate cream, berries or fruits.

You can also make more hearty filling, for example, cheese and ham. And if you love something sweet, you can fill the croissants with condensed milk, preferably boiled, so that it does not spread during the cooking process.

Many hostesses make curd croissants that kids love so much.

The process of making croissants

Roll the prepared dough into a rectangle, divide it into 2 parts, each of which should be further cut into a zigzag, so that triangles are formed as a result. In this case, the thickness of the formation should be about 4-5 millimeters.
Then place the triangle so that the base points towards you. Spread out the filling so that there is 1 centimeter of dough from each edge.
Next, engage in "twisting" the filling to form a roll. As a result, the apex of the triangle should be at the top.
Make a crescent out of the roll. Do the same with other triangles.
Coat each croissant with an egg, which beat beforehand. This prevents the surface of the rolls from cracking during baking.
Place croissants on a baking sheet and brush with butter.
It is necessary to bake the dessert for 20-25 minutes until golden brown and crispy crust is formed. The temperature in the oven should be no more than 190 degrees.

Chicken Croissant Recipe

Ingredients:

300-400 grams of dough, preferably puff pastry;
4 halves of chicken fillet;
salt and pepper;
200 grams of spinach;
vegetable oil;
1 egg.

Cooking process:

First of all, defrost the dough, turn on the oven and preheat it to 200 degrees.
Rinse the spinach, boil it in salted water, rinse and squeeze.
Rub the chicken breast with spices and salt, and then fry.
Wrap the meat in spinach leaves. Roll out the dough, cut it into triangles, place chicken meat on each and fold them diagonally, bending the edges.
Grease a baking sheet with butter, lay out the formed croissants, previously coated with yolk.
Bake the dessert for about half an hour until golden brown.

Classic croissant recipe (video)

Conclusion

If you love to cook and delight your household with sweets, be sure to try making croissants, which are the symbol of France. However, for the first time, this dessert was prepared by an Austrian chef and was named "Viennese bagel". In France, this recipe was thanks to the wife of the king, Marie Antoinette. And already in this country the delicacy was named "croissant".

V classic recipe croissants were made from regular dough and no filling. However, today puff pastry and all kinds of fillings are used for this dessert: cottage cheese, berries and fruits, chocolate and condensed milk, cheese, meat, and so on.

It is the puff pastry that gives the croissants their great taste, amazing aroma and golden crisp crust.

The process of preparing these bagels is quite time consuming, but the result will surpass all expectations. Of course, you can make your job easier by buying ready-made puff pastry in the store. However, culinary experts claim that it is thanks to the dough prepared with their own hands that croissants can convey all the tenderness and love that the hostess has put into them. We wish you good luck in preparing this delicate and delicious treat!


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For those who love to pamper their family with delicious pastries, it will be useful to learn how to prepare yeast puff pastry for croissants, and whether it can be prepared for future use. Croissants are magical and fragrant dessert... It will decorate any festive table and even the most exquisite menu. If you know how to make dough for croissants, you can always have the necessary preparation on hand, in which you just have to put the filling and after 15 minutes enjoy a delicious crunchy dessert.

Ingredients

Butter - 310 g
Wheat flour - 500 g
Sugar - 1 tablespoon
Egg - 1 pc.
Water - 60 ml
Milk - 250 ml
Vegetable oil- 2 tbsp.
Dry yeast - 9 g

Information

Sweet pastries
Servings - 10
Cooking time - 2 hours

Croissant dough: how to make

We prepare the ingredients. Boil the milk and cool it down. Remember that, since we will be working with yeast dough, all products that go into this cooking process must be room temperature... Otherwise, the dough will not rise well. It is important that the room in which the dough will be prepared has a warm air temperature and no drafts. Cooking dough. Dilute dry yeast in warm water. Mix them slowly and gently with a fork. Add a pinch of sugar and leave for 10 minutes. Add a tablespoon of flour. Mix again and leave for another 10 minutes. After this time, small bubbles should appear on the surface, which means that the yeast has begun to work.

Add sunflower oil to the flour and yeast mixture and stir slowly. We leave it for a couple of minutes.

Sift the wheat flour twice. So the flour is saturated with oxygen, and the dough will be soft, airy and elastic. Add flour to the dough and mix with a fork. When the dough starts to set, knead it with your hands.

Lubricate your hands sunflower oil and stir the dough. We try to use a minimum of flour so as not to clog it.

We spread the dough on a board and leave it in a warm place. It should double in volume. When the dough is ready, roll it out with a rolling pin into a layer 3 cm thick.

Put the dough on baking paper or paper towel.

Spread a thin layer of soft butter over the surface of the dough. If the butter is hard, put it in a warm place and wait for it to melt. What you need is a creamy texture. Add a little bit of the smeared layer of oil.

We fold the dough three times and let it rest for 20 minutes in the refrigerator or 5 minutes c. After the dough is rolled out into the layer again. Thus, we stratify it. We repeat a few more times. Now, thanks to rolling and butter, the dough will acquire a layered structure.

The dough is considered ready when, after the last rolling, it has lain for two hours in a warm place.

After two hours, the croissant dough is ready. You can start baking right away or freeze it in the freezer. Such a dough for crispy puff croissants can be stored for up to 6 months.

The most interesting news.

Yeast dough croissants are especially fluffy and fluffy. They go perfectly with tea or coffee.

Yeast dough croissants are perfect for morning coffee

Ingredients

Dry yeast 14 grams chicken egg 1 piece (s) jam 200 grams Milk 200 milliliters Butter 200 grams Wheat flour 500 grams Sugar 100 grams

Servings: 20
Preparation time: 2 minutes
Cooking time: 30 minutes

Yeast dough croissant recipe

The main thing is not to save money and buy high-quality butter with a high percentage of fat. The result of any baking process depends entirely on the quality of the flour and butter.

Preparation:

Sift flour.
Remove the oil from the refrigerator to soften a little.
Heat the milk until warm and dilute the yeast in it.
Grind the sugar with the egg, add salt and about ¾ flour. Stir in milk.
Add softened butter to the total mass.
Knead the dough with your hands until elastic, gradually adding flour.
Put in a warm place for 2 hours, covered with a towel.
Knead the dough and leave to rest for 10 minutes. Divide into 2 parts.
Roll each part on sugar into a circle no more than 3 mm thick. Cut each circle into 12 pieces.
Put 1 tsp on the wide side of the triangles. fillings.
Gently roll up the blanks, making a pocket so that the jam does not flow out.
Put on a baking sheet with a distance of 2-3 cm from each other, while the sharp ends of the croissants should be at the bottom. This will prevent them from unfolding during baking.

Bake for 25 minutes. at 200 ° C until golden brown. Ready baked goods sprinkle with icing sugar.

Raisin filling for yeast croissants

The filling can be any, the main thing is that it is not very liquid. Chocolate cream, boiled condensed milk, poppy seeds, sweet curd mass, chopped nuts, jam - there are indeed many options.

It turns out very tasty poppy filling with raisins. Ingredients:

poppy - 250 g;
lemon - 1 pc.;
sugar - 100 g;
breadcrumbs- 1 tbsp. l .;
raisins - 50 g;
water - 170 ml.

Preparation:

Grind the poppy in a mortar.
Remove the zest from the lemon with a fine grater.
Add zest, crackers, water, sugar to the poppy seeds. Mix.
Boil until thick and add raisins.

If the filling turns out to be too crumbly, you can add one to it for viscosity a raw egg.

Chocolate filling for yeast dough croissants

The chocolate filling will appeal to those with a sweet tooth. Ingredients:

dark chocolate- 120 g;
butter - 40 g;
milk - 1.5 tbsp. l .;
cognac - 1 tsp

Preparation:

Melt the chocolate.
Add butter, milk and brandy.
Stir and cool.

As a result, the mass should resemble chocolate cream in consistency.

Photos of ruddy yeast dough croissants inspire even inexperienced cooks. Simple and detailed recipes will teach you how to cook these delicious pastries.

From half of the yeast dough on kefir, which I showed you, I made wonderful croissants, fluffy, fluffy, stuffed with boiled condensed milk. These croissants (in our opinion, bagels) are ideal for breakfast, the dough fits perfectly, the croissants are sweet in moderation. For the filling, you can use not only condensed milk, this is only an option. The conclusion is that now I will often bake croissants on yeast dough :)

Prepare yeast dough according to the recipe from the annotation below, or your favorite. The dough will need about 800 grams, this is half of the portion indicated in the recipe by the link (it will be yeast dough with kefir).

Divide the dough into three pieces and roll them into circles - thin cakes. Cut these cakes into 8 segments each, like in this photo:

Lubricate the segments with melted butter and put a teaspoon of boiled condensed milk on the wide side of each triangle.

Now wrap the croissants as follows:

Cover the boiled condensed milk filling with the dough and press the dough well along the edges with your fingers to fix the filling: the condensed milk will be like in a pocket;
Make one turn of the dough, make sure the filling does not leak, does not leak anywhere;
Make one more or as many turns of the dough as you need, forming the croissant itself.

Make the rest of the croissants in the same way, put them on a baking sheet, brush with egg yolk.

Bake croissants with condensed milk at 180 degrees for 15-17 minutes.

You get a lot of croissants from yeast dough, about 22 pieces, in the morning with a cup aromatic coffee they are irreplaceable :)

Enjoy your meal!!!