Setelah tahu cara ini saya jadi ketagihan membuat croissant sendiri di rumah dengan alat sederhana.
Setelah tahu cara ini saya jadi ketagihan membuat croissant sendiri di rumah dengan alat sederhana. is a medium French recipe that serves 6. 250 calories per serving. Recipe by Vinastar Channel on YouTube.
Prep: 2 hrs 34 min | Cook: 30 min | Total: 3 hrs 19 min
Cost: $2.49 total, $0.42 per serving
Ingredients
- 40 g Granulated Sugar (for the dough)
- 5.5 g Instant Yeast (5‑6 g, about 2 tsp)
- 150 g Cold Water (use cold or ice water)
- 300 g Bread Flour (high‑protein flour for better gluten development)
- 30 g Unsalted Butter (softened, for the dough)
- 5 g Salt (fine table salt)
- 150 g Unsalted Butter (cold, high‑fat, for lamination; keep firm)
- 1 Egg Yolk (for egg wash)
- 0.5 Tbsp Milk (for egg wash)
Instructions
Mix Dry Ingredients
In a mixing bowl combine the granulated sugar, instant yeast, salt, and bread flour. Stir to distribute evenly.
Time: PT5M
Add Water and Butter
Add the cold water and softened 30 g butter to the dry mixture. Stir until a shaggy dough forms.
Time: PT2M
Knead the Dough
Knead by hand on a lightly floured surface for at least 10 minutes until the dough is smooth, elastic, and no longer sticky.
Time: PT10M
Initial Chill
Shape the dough into a ball, wrap tightly in plastic wrap, and place in the freezer for 30–60 minutes (45 minutes recommended).
Time: PT45M
Prepare Butter Block
While the dough chills, cut the 150 g cold butter into a flat square about 10 cm on a sheet of parchment. Keep it refrigerated until needed.
Time: PT5M
Laminate – First Roll and Fold
Remove the dough, place on a lightly floured surface and roll out to a 45 cm long rectangle. Place the butter block in the center, fold the dough over the butter (like an envelope), then perform a double fold: fold the top third down, then the bottom third up.
Time: PT15M
Second Roll and Trim
Roll the folded dough again to a length of 45‑50 cm, then trim both ends to create a tidy rectangle (approximately 22 × 32 cm).
Time: PT5M
Flatten to Final Size
Flatten the dough gently to a rectangle about 28 × 30 cm with a thickness of 4‑5 mm.
Time: PT5M
Cut and Stretch
Using a sharp cutter, cut the dough into strips 8 cm wide. Stretch each strip lengthwise to 36‑38 cm, being careful not to tear.
Time: PT5M
Proof
Place the shaped strips on a parchment‑lined baking sheet, lightly spray with water to maintain humidity, and let proof until doubled in size (about 60 minutes).
Time: PT60M
Prepare Egg Wash
Whisk together 1 egg yolk and ½ Tbsp milk; set aside.
Time: PT2M
Preheat Oven
Preheat the oven to 190 °C for 10 minutes.
Time: PT10M
Temperature: 190°C
Bake
Brush the proofed bread with the egg wash, place in the oven, and bake for 20 minutes, rotating the pan halfway for even browning.
Time: PT20M
Temperature: 190°C
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: vegetarian, contains dairy, contains egg
Allergens: gluten, dairy, egg
Ingredient Substitutions
- Instead of Granulated Sugar: Honey (reduce other liquid), Maple syrup
- Instead of Instant Yeast: Active dry yeast (double amount)
- Instead of Cold Water: Ice water
- Instead of Bread Flour: All‑purpose flour (slightly less rise)
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Salt: Sea salt
- Instead of Unsalted Butter: High‑fat margarine
- Instead of Egg Yolk: Whole egg
- Instead of Milk: Water
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Scale
- Rolling Pin
- Sharp Knife
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Spray Bottle (optional)
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Kneading until smooth and elastic
- Chilling the dough to keep butter firm
- Lamination double fold to create layers
- Proofing until the dough doubles in size
- Baking to a golden brown color
Chef Tips from the Video
- If the dough resists rolling, let it rest covered for 5‑10 minutes to relax the gluten.
- For extra flakiness, chill the dough for an additional 10 minutes after each fold.
- Slice the loaf with a serrated knife while still slightly warm for clean cuts.
Troubleshooting
Butter leaks out during rolling.
Ensure the dough is well chilled before rolling and seal the edges tightly after folding.
Bread does not rise during proof.
Check that the yeast is fresh and the proofing environment is warm (around 27‑30 °C).
Crust is too pale.
Brush a generous layer of egg wash and rotate the pan halfway through baking.
Storage
Refrigerator: Wrap tightly in plastic or foil; keep up to 3 days.
Freezer: Freeze wrapped portions for up to 2 months; thaw at room temperature before reheating.
Room temperature: Best eaten the same day; can stay up to 1 day in an airtight container.
Make-Ahead Tips
- The dough can be prepared up to the initial chill step and stored in the refrigerator for 24 hours.
- Butter block can be pre‑shaped, wrapped, and kept frozen until needed.
Frequently Asked Questions
What is the cultural significance and history of laminated butter bread in French cuisine?
Laminated butter breads, such as the classic French brioche and croissant, stem from Viennese bakeries of the 17th century and were refined in France to become symbols of buttery, flaky pastry enjoyed at breakfast and celebrations.
What are the traditional regional variations of laminated butter bread in France?
In France, variations include the buttery croissant of Paris, the sweeter brioche à tête from the Loire Valley, and the flaky pain viennois found in many bakeries, each differing in sugar content, egg enrichment, and shaping.
How is laminated butter bread traditionally served in French cafés?
It is typically served warm, split open, and enjoyed with coffee, jam, or butter; sometimes it accompanies charcuterie plates or is used to make gourmet sandwiches.
What occasions or celebrations is laminated butter bread traditionally associated with in French culture?
Laminated breads are popular for weekend breakfasts, holiday brunches, and special occasions like Bastille Day or family gatherings where a buttery, flaky loaf adds a touch of indulgence.
What authentic traditional ingredients are essential for authentic French laminated butter bread versus acceptable substitutes?
Traditional recipes call for high‑protein bread flour, unsalted European butter with at least 82 % butterfat, fresh yeast, and whole‑egg yolk for glaze. Acceptable substitutes include high‑fat margarine for butter and instant yeast for fresh yeast, though flavor and texture may vary slightly.
What other French dishes pair well with laminated butter bread?
It pairs beautifully with French onion soup, pâté, cheese plates, and can be used to make savory sandwiches with ham, cheese, and mustard, complementing the buttery layers.
What are the most common mistakes to avoid when making laminated butter bread?
Common errors include letting the butter become too warm during rolling, over‑kneading which toughens the dough, insufficient proofing time, and under‑baking which leaves a pale crust. Keeping the butter block cold and allowing the dough to double in size are key.
Why does this laminated butter bread recipe use a double fold instead of a traditional three‑turn lamination?
A double fold simplifies the process while still creating distinct layers; it reduces handling time and is ideal for home cooks without a stand mixer, yet still yields a flaky texture comparable to classic three‑turn methods.
Can I make laminated butter bread ahead of time and how should I store it?
Yes, you can prepare the dough up to the chilling step, wrap it tightly, and refrigerate for up to 24 hours. After baking, store the cooled loaf in an airtight container in the refrigerator for up to three days or freeze for longer storage.
What does the YouTube channel Vinastar Channel specialize in?
Vinastar Channel focuses on straightforward, home‑cooking tutorials that emphasize classic techniques, especially baking and pastry fundamentals, presented in clear, step‑by‑step videos for beginner to intermediate cooks.
How does the YouTube channel Vinastar Channel's approach to French baking differ from other cooking channels?
Vinastar Channel prioritizes minimal equipment, detailed timing, and practical tips like chilling times and humidity control, making French techniques accessible without professional tools, unlike many channels that assume a fully equipped kitchen.
Last updated: September 6, 2026
