Magic Croissants
Magic Croissants is a medium French recipe that serves 6. 156 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 3 hrs 35 min | Cook: 20 min | Total: 4 hrs 15 min
Cost: $4.02 total, $0.67 per serving
Ingredients
- 15 g Fresh baker's yeast (Rehydrated in warm milk)
- 100 ml Whole milk (Warm (≈30 °C) to rehydrate the yeast)
- 500 g Bread flour (type 45) (Ideal for good gluten development)
- 30 g Granulated sugar (Adds a slight sweetness to the dough)
- 10 g Fine salt (Season the dough)
- 250 g Soft unsalted butter (Cultured butter, at room temperature)
- 1 Egg yolk (For egg wash)
- 15 ml Milk (for egg wash) (Mixed with the egg yolk)
Instructions
Rehydrate the yeast
Pour the baker's yeast into the warm milk (≈30 °C) and let rest for 10 minutes until it lightly foams.
Time: PT10M
Mix the dry ingredients
In the mixer bowl, add the salt, sugar, then the bread flour. Make a well in the center.
Time: PT2M
Incorporate the yeast and knead
Pour the yeast‑milk mixture into the well, start the mixer at medium speed and knead until the dough pulls away from the sides, about 10 minutes.
Time: PT10M
First rise
Cover the bowl with a kitchen towel and let the dough rise for 1 hour at room temperature (ideally near a heater).
Time: PT1H
Temperature: 25°C
Divide and shape the balls
On a floured surface, place the dough, cut into 6 equal pieces and shape balls by tucking the tips under the dough.
Time: PT5M
Second rise of the balls
Place the balls on the surface, cover with a towel and let rest for an additional 1 hour.
Time: PT1H
Temperature: 25°C
Layer the discs with butter
Roll each ball into a disc about 1 mm thick. On the first 5 discs, spread 50 g of soft butter leaving a 2 cm free edge, then stack the discs one on top of another. Roll out the sixth (largest) ball, fully encase it and re‑roll to a maximum thickness of 1 cm.
Time: PT15M
Cut the dough into triangles
Using a pizza cutter, cut the large disc in half, then each half into four, then into six, eight and finally sixteen equal‑size triangles.
Time: PT10M
Shape the croissants
Trim 2 cm off each end of each triangle, then fold the tip over itself to form the croissant.
Time: PT10M
Final first proof
Place the croissants on a baking sheet lined with parchment paper, cover with a clean towel and let proof for 2 hours near a heater (or overnight in the refrigerator).
Time: PT2H
Temperature: 25°C
Egg wash
Mix the egg yolk with the milk. Brush the croissants, let rest for 10 minutes, then apply a second coat.
Time: PT15M
Preheat the oven
Preheat the oven to 190 °C for 10 minutes.
Time: PT10M
Temperature: 190°C
Bake the croissants
Place the croissants in the oven and bake for 20 minutes until they are nicely golden and flaky.
Time: PT20M
Temperature: 190°C
Cool
Remove the sheet from the oven, let the croissants cool for 10 minutes on a rack before serving.
Time: PT10M
Nutrition Facts
- Calories
- 156
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten, milk, egg
Ingredient Substitutions
- Instead of Fresh baker's yeast: Active dry yeast (5 g)
- Instead of Whole milk: Semi‑skimmed milk
- Instead of Bread flour (type 45): All‑purpose flour
- Instead of Granulated sugar: Cane sugar
- Instead of Fine salt: Sea salt
- Instead of Soft unsalted butter: Vegetable margarine (not recommended for laminating)
- Instead of Egg yolk: Whole beaten egg
- Instead of Milk (for egg wash): Water
Equipment Needed
- Stand mixer with bowl
- Paddle or dough hook
- Kitchen scale
- Floured work surface
- Rolling pin
- Kitchen knife or pizza cutter
- Rod or pizza cutter (for cutting triangles)
- Baking sheet
- Parchment paper or baking paper
- Clean kitchen towel
- Kitchen brush
- Oven
- Cooling rack (optional)
Critical Steps — Do Not Skip
- Rehydrate the yeast properly
- Knead until the dough pulls away from the bowl
- Layer the butter without melting it
- Observe the proofing times at the proper temperature
- Egg wash without touching the inner layers
- Bake at 190 °C until perfect golden color
Chef Tips from the Video
- Use cultured butter for a richer flavor.
- Do an extra simple fold if you want an even lighter lamination.
- Let the dough rest in the refrigerator for 30 minutes before rolling makes handling the butter easier.
Troubleshooting
The dough does not pull away from the bowl after kneading
Add 10‑15 g of flour and knead for another 2‑3 minutes.
Butter leaks during folding
Ensure the butter is very soft but not melted and work in a cool room.
Croissants do not rise during the second proof
Check that the room is warm enough (≈25 °C) or extend the proof by 30 minutes.
The tops of the croissants burn before the inside is cooked
Cover the croissants with a sheet of foil halfway through baking.
Storage
Refrigerator: Store in an airtight container for 3 days.
Freezer: Wrap each croissant individually and freeze for 1 month. Bake directly from the freezer adding 5 minutes to the baking time.
Room temperature: Consume within the day, up to 1 day.
Make-Ahead Tips
- After the first rise, shape the balls and freeze them. Bake directly from the freezer increasing the baking time by 5 minutes.
- The egg wash can be done the day before: brush, cover and refrigerate before baking.
Frequently Asked Questions
What is the lamination technique in Magic Croissants?
The lamination technique in Magic Croissants is a 5‑layer butter lamination where cold butter is encased in dough and folded repeatedly, creating multiple thin layers that puff up during baking. The dough rests twice, and the butter is kept from melting while being layered.
Why use the lamination technique for Magic Croissants and how do you know it worked?
Using lamination in Magic Croissants gives the ultra‑flaky texture that defines a croissant; an extra simple fold can make the layers even lighter. You’ll know it worked when the baked croissants have a golden color, a crisp, airy crumb, and the layers separate cleanly after baking.
Last updated: August 21, 2026
