Dry yeast croissants

Category: Bakery products
Dry yeast croissants


For the test:
Wheat flour 500 g
Water 140 ml
Milk 140 ml
Salt 2 tsp
Sugar 60 g
Oil 45 g
Dry yeast 1.5 tsp.
For the oil layer:
Cold unsalted butter 345 g
For lubrication:
Large egg 1 PC.

Cooking method

  • Making the dough:
  • Put all the ingredients for the dough in a bowl, take a mixer with a dough whisk. Stir on low speed for 3 minutes, collecting the dough around the edges of the bowl if necessary. Stir at medium speed for 3 minutes. Transfer the dough to a lightly floured dish or large dinner plate. Sprinkle with flour and wrap carefully with cling film to prevent the dough from drying out. Leave in the refrigerator overnight.
  • (I put butter, sugar, salt in a bowl, poured water and milk, and beat with a blender. The butter turned out to be such a floating "dust". Then I added some flour, yeast. The rest of the flour was already kneaded with my hands. The dough was sticky and very soft to the touch I put it in a regular thin bag and tied it tight.)
  • Making an oil layer:
  • The next day, cut the cold butter into 1 cm thick plastics. Place the plastics on baking paper in a 13-15 cm square. Cover with another sheet of paper. Roll out with a rolling pin to a square size of 19-20 cm. If the oil has lost its square shape, cut off unnecessary parts, put them on top and roll them with a rolling pin. Refrigerate while rolling out the dough.
  • (I read suggestions to roll butter in cling film. In my opinion, paper is easier - it does not roll into oil)
  • Dry yeast croissants
  • Flour the top and sides of the dough. Roll out the dough, pulling it out to length, keep the corners even.
  • Dry yeast croissants
  • Take out the dough, roll it out again to the size 20 * 60, stretching it in length towards the open edges. Fold the dough in three layers, wrap in plastic and refrigerate for 20 minutes.
  • Roll again, fold, wrap and refrigerate overnight.
  • (I wrapped the rolled out dough three times in a small bag and neatly evenly put it in the refrigerator. True, it so happened that the next stage did not come the next day, but every other day, that is, the dough lay in the refrigerator for two instead of a night)
  • Splitting the test:
  • The next day, take out the dough, sprinkle with flour. Roll out the dough with a rolling pin, pulling it longitudinally but not widening it. Roll out to a size of 20 * 115 cm. Sprinkle with flour so that the dough does not stick to the rolling pin. If the dough starts to stick a lot, fold it, wrap it in plastic and leave in the refrigerator for 10 minutes, then continue rolling.
  • Place a ruler on top of the dough. Use a knife to mark 13 cm intervals. Apply a ruler to the bottom of the dough, mark 1 space equal to 6.5 cm, then the remaining 13 cm.Using a ruler, cut the dough diagonally along the marks so that you get triangles.
  • Dry yeast croissants
  • (In such heat, the dough had to be rolled out, cut and rolled up quickly because the butter began to melt and sticky. You don't have to fool your head and just cut the dough into triangles, but it turns out pretty and neat under the ruler)
  • Making croissants:
  • Stretch the triangle of dough up to 25 cm, this will give the croissant more layers.
  • Dry yeast croissants
  • Connect the edges of the croissants (see photo).
  • Dry yeast croissants
  • Place the croissants so that there is no draft at a temperature of 24-27 degrees. It takes 1.5-2 hours to fully raise the croissants.
  • (I did not grease it with an egg, they did not suffer from this at all, the crust turned out to be thin and tender. I just put the ear on a sheet covered with paper and put it in the oven without turning it on. The oven started after 1 hour and 45 minutes.)
  • Dry yeast croissants
  • Dry yeast croissants
  • Dry yeast croissants


I baked croissants for the first time today.I have long wanted the REAL (I had a chance to try and could not get rid of the thought of them in the morning with coffee afterwards). Here, I pulled myself together and decided.
Oddly enough, it turned out amazingly. I'm just bursting with pride. Croissants are light, tender, airy with the finest layers.
I did it according to the recipe that I give below. Not literally translated from here 🔗 My comments are in brackets, the photo of the final result is mine too.
Make up your mind! It's worth it. And tomorrow I'll bake the defrosted ones and I will report the result.

Similar recipes

Sourdough croissants (ANGELINA BLACKmore)

Dry yeast croissants

I baked frozen this morning. I took it out in the evening, put it again in the turned off oven. But due to the fact that they lay there for 11 hours, they increased more in width than in height and began to look like small hippos. Neither taste nor consistency has changed from this. The same light, airy, layered.
Good luck with your baking!
I could not resist such beauty and deliciousness, for which many thanks to the author
And after all, how many times have I sworn to make the puff pastry itself, because now you can buy it in any store, but only croissants like that from it are not very good. I can't say that everything went smoothly for me, the butter was trying to crawl out of all the holes, so I had to fold the dough 6 times so that I could somehow push it back into the middle. But the next day everything rolled out great, and I'll tell you that the result was worth it. I really did it with chocolate, well, so that my daughter would not disappoint. And then she saw the recipe, and was upset that it was without filling. The dough really grows by leaps and bounds, for clarity, I show a croissant in the photo before proofing and after baking.
Dry yeast croissants Dry yeast croissants
Nataly_rz, I admire you! You alone decided on such a feat. I hope my daughter is happy. I didn't do it with the filling, we like to cut them up and smear them inside than we want.
And as for the oil ... Well, there is one point. In general, I am also a Kharkiv woman. It's just that the oil is now very bad, that's why it came out from all sides. Mom says that it creeps into water even on bread. My friend buys some kind of Finnish butter (this is after I brought her a piece of local from here). She says she has tried a lot, but it is this Finnish that somehow looks like butter and does not turn into water. Although buying expensive butter specially for baking is somehow not very worth it.
I made croissants too. True, I took the recipe from Kenwood, but all the operations with the dough were from Mashenka. Thanks a lot!: Girl_love: I've never worked with puff pastry before.
And then everything worked out! Delicious! The only thing, according to your post, I expected that they would rise more. And they hardly increased in size during proofing. (I wanted to post pictures, but something is unavailable service.)
Shl. And I make butter myself, from market cream, just to be non-acidic. Delicious. And at a price even cheaper than a store one. (True, soft, climbed out of all the holes during rolling.)
Mashenka___, I wanted to ask, at the stage of the second folding, the dough began to break through and butter climbed out, on the third, there was only one butter, why is it?
because of these problems, it was very difficult to roll out the dough, and the croissants themselves turned out to be not soft, but fragile and very fatty. plus not very beautiful due to the fact that I had to dust more oil on them so that they would not stick to the rolling pin.
And even for the time in the refrigerator, the dough does not crumple when you clean it for the first time in the cold for the night?

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers