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