Magic Croissants

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

1. 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

2. Mix the dry ingredients

   In the mixer bowl, add the salt, sugar, then the bread flour. Make a well in the center.

   Time: PT2M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. Shape the croissants

   Trim 2 cm off each end of each triangle, then fold the tip over itself to form the croissant.

   Time: PT10M

10. 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

11. Egg wash

    Mix the egg yolk with the milk. Brush the croissants, let rest for 10 minutes, then apply a second coat.

    Time: PT15M

12. Preheat the oven

    Preheat the oven to 190 °C for 10 minutes.

    Time: PT10M

    Temperature: 190°C

13. 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

14. 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

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

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