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Dough for croissants

Dough for croissants

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Ingredients for making dough for croissants.

Ingredients for making dough for croissants:

  1. Premium wheat flour 230 grams
  2. Fresh yeast 15 grams
  3. Table salt 1/2 teaspoon
  4. Sugar 1 tablespoon
  5. Butter 110 grams
  6. Cow's milk (high fat) ½ cup


  1. Flour (wheat) 3-4 tablespoons
  • Main ingredients
  • Serving 6 servings
  • World CuisineFrench Cuisine


Sieve, Large shallow bowl, Measuring cup, Cutting board, Paper towel, Saucepan, Rolling pin, Tabletop, Refrigerator, Baking tray, Kitchen stove, Serving dish

Making dough for croissants:

Step 1: We start the dough kneading.

First you need to sift the flour well through a fine sieve into a shallow bowl to saturate it with oxygen, then collect it with a mound, and make a depression in its center. In other dishes, crumble the yeast, dilute them with 2-3 tablespoons of warm water. Pour the yeast solution into the hole in the flour, mix well a quarter of the total mass of flour and roll the ball out of it.

Step 2: Knead the dough.

Cut the prepared ball crosswise, then transfer to a large bowl with warm water. Mix the rest of the flour with sugar, salt and half of the required mass of butter. Then add milk and knead the dough thoroughly, until a uniform elastic consistency is obtained. Sprinkle the cutting board well with flour and continue to knead the dough on it until it acquires an elastic and smooth texture.

Step 3: Insist the dough.

As soon as the dough ball rises and grows, approximately twicetake it out and dry well you can use a paper towel. Now mix it thoroughly with the rest of the dough. Knead the dough until smooth. Sprinkle the pan with flour and place the mixed mass in it. Close the lid and place the pan in a cool place, preferably all night.

Step 4: Roll out the dough.

Sprinkle lightly on the working surface of the table with additional flour and roll it into a rectangle. Now try to divide the rectangle vertically (mentally) into three equal parts. Lubricate the central part with a thin layer of remaining butter.

Step 5: Add the dough.

Now the central part of the dough with butter, cover with the right third, and lay the left side over it. Turn the folded dough 90 degrees, roll it upright, from the open edges. Then repeat the same steps and put the dough in the refrigerator for about 15-20 minutes. Repeat 3 more times.

Step 6: Cut the dough.

Now you need to roll the dough into a rectangle with a thickness of not more than 3 mm. Cut the dough lengthwise into 3 identical strips, cut each strip diagonally to make triangles. Triangles should be started from the wide end, and then rolled into a bagel and folded a little to get the shape of a crescent or horseshoe. Spread the croissants baking sheet, slightly powdered with flour, and bake at 220 degrees in the oven until fully cooked.

Step 7: Serve the dough for croissants.

During baking, croissants should increase in volume, and acquire a golden color. Then cool the finished croissants a little and transfer them to a dish. Serving such a treat is best for tea for breakfast. Good appetite!

Recipe Tips:

- - Try to roll out the dough only in one direction, so as not to spoil its puff structure.

- - To prepare the dough, be sure to use only the freshest and highest-quality products. Especially watch out for the production of butter and milk.

- - For croissants, you can also prepare yeast-free puff pastry, but yeast is better and tastier.


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