Setelah tahu cara ini saya jadi ketagihan membuat croissant sendiri di rumah dengan alat sederhana.

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

1. Mix Dry Ingredients

   In a mixing bowl combine the granulated sugar, instant yeast, salt, and bread flour. Stir to distribute evenly.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Flatten to Final Size

   Flatten the dough gently to a rectangle about 28 × 30 cm with a thickness of 4‑5 mm.

   Time: PT5M

9. 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

10. 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

11. Prepare Egg Wash

    Whisk together 1 egg yolk and ½ Tbsp milk; set aside.

    Time: PT2M

12. Preheat Oven

    Preheat the oven to 190 °C for 10 minutes.

    Time: PT10M

    Temperature: 190°C

13. 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

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

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