Try this method and you'll be addicted to making it at home. Croissants ️. Simple and easy

Ingredients

• 1 piece Egg (large, room temperature)
• 60 grams Granulated Sugar (for the dough)
• 300 ml Milk (lukewarm, about 30°C)
• 1 tablespoon Active Dry Yeast (approximately 9 g)
• 500 grams All‑Purpose Flour (plus extra 50‑80 g for dusting)
• 1 teaspoon Salt (fine sea salt)
• 2 tablespoons Unsalted Butter (softened, for the dough)
• 200 grams Unsalted Butter (melted, for brushing before and after bake)
• 1 cup Peanuts (roasted, unsalted, roughly chopped)
• 200 grams Dulce de Leche (store‑bought or homemade)
• 1 piece Egg Yolk (for egg wash)
• 2 tablespoons Milk (for egg wash)
• 2 teaspoons Granulated Sugar (sprinkled on top before bake)
• 3 tablespoons All‑Purpose Flour (light dusting on top)

Instructions

1. Activate Yeast

   In the mixing bowl combine lukewarm milk, active dry yeast and a pinch of the sugar. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Make the Dough

   Add the remaining sugar, flour, salt, softened butter, the egg and the foamy yeast mixture to the bowl. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8‑10 minutes until smooth and elastic.

   Time: PT15M

3. First Rise

   Grease the bowl with a little butter, return the dough, cover with plastic wrap, and place in a warm spot (about 30‑35°C) until doubled in size, roughly 60 minutes.

   Time: PT1H

4. Divide and Shape

   Turn the risen dough onto a lightly floured surface, punch down, and divide into 8 equal pieces. Shape each piece into a smooth ball.

   Time: PT10M

5. Chill the Dough Balls

   Place the dough balls on a parchment‑lined baking sheet and freeze for 40 minutes, then another 20 minutes (total 60 minutes) to firm the butter layers.

   Time: PT1H

6. Final Proof

   Remove the chilled dough balls, cover loosely with a kitchen towel and let them rise at room temperature for about 40 minutes until puffed.

   Time: PT40M

7. Prepare Filling

   In a small bowl combine the chopped roasted peanuts with the dulce de leche, mixing until a thick, spreadable paste forms.

   Time: PT10M

8. Fill the Buns

   Flatten each proofed dough ball, place a generous spoonful of the peanut‑dulce de leche paste in the centre, then pinch the edges together to seal, reforming a smooth bun.

   Time: PT10M

9. Egg Wash and Topping

   Mix the egg yolk with 2 Tbsp milk. Brush each bun lightly, then sprinkle the 2 tsp sugar and 3 Tbsp flour mixture over the tops.

   Time: PT5M

10. Bake

    Preheat the oven to 350°F (180°C). Bake the buns on the middle rack for 25 minutes, or until golden brown and the tops are set.

    Time: PT25M

    Temperature: 350°F (180°C)

11. Cool and Serve

    Remove the buns from the oven, brush them with the remaining melted butter, and transfer to a cooling rack. Let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg: egg substitute, flax egg
• Instead of Granulated Sugar: caster sugar
• Instead of Milk: plant‑based milk
• Instead of Active Dry Yeast: instant yeast
• Instead of All‑Purpose Flour: bread flour
• Instead of Salt: kosher salt
• Instead of Unsalted Butter: margarine
• Instead of Unsalted Butter: vegetable oil
• Instead of Peanuts: almonds
• Instead of Dulce de Leche: caramel sauce
• Instead of Egg Yolk: whole egg
• Instead of Milk: water
• Instead of Granulated Sugar: brown sugar
• Instead of All‑Purpose Flour: cornstarch

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Dough Hook
• Kitchen Scale (optional)
• Plastic Wrap (optional)
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Oven
• Freezer (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• First rise until the dough doubles in size
• Freezing the shaped dough balls to set the butter layers
• Final proof before baking
• Baking to a golden brown without over‑browning

Chef Tips from the Video

• For extra flavor, toast the peanuts lightly before chopping.
• Add a pinch of vanilla extract to the dulce de leche filling.
• Brush the buns with melted butter right after baking for a glossy, buttery finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually in plastic wrap and freeze for up to 2 months. Reheat in a 300°F oven for 8‑10 minutes.

Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated after the first rise; shape and freeze as instructed.
• The peanut‑dulce de leche filling can be made up to 3 days in advance and kept refrigerated.
• Baked buns freeze well; reheat directly from frozen for best texture.

Frequently Asked Questions