The most famous French bakery in the world, which took its name from its crescent shape, and no one can resist it with this fragile and crunchy dough of many layers, and perhaps its delight is what makes you believe most to prepare it is impossible, but the truth is completely opposite, just follow the following method of croissant dough with pictures.

Then go to the kitchen and choose the tools and ingredients, then you have to apply the recipe and enjoy the original method of croissant dough with any filling or addition you want.The secret of some delicious croissants lies in the 'success of the dough, which is what gives the filling this delight, not the other way around.

Crescent mass method

Are you ready now to change your mind about the delicious mass of croissants? Or will you try it even if it doesn’t work? Or are you just going to know the ingredients? But with that, feel free to prepare it, the method is easier than you think, and that’s what you’ll know with the following steps and photos.

the ingredients

Ingredients for the mass of croissants

  • 600 grams of white flour, about half a kilogram.
  • 2 tablespoons instant yeast.
  • 6 tablespoons fine white sugar.
  • 390 milliliters of warm liquid milk (plus an extra amount the dough may need).
  • 250 g of unsalted butter (at room temperature).
  • A teaspoon of salt.
  • The yolk of an egg, beaten with a teaspoon of liquid milk.
  • As for the filling, you can choose what you like best from jam, chocolate, fruit, ice cream, chicken and lunch.

How to prepare the dough

How to prepare the dough

The croissant dough method is performed in two stages: the first is the fermentation phase, and its success means the success of the whole croissant, and its failure means the failure of the dish and takes about 10-20 minutes . The second stage is the stage of kneading and obtaining the final shape of the fermented dough.

First stage: fermentation

  • In the bowl of a food processor or in a suitable bowl with an electric mixer, add half the amount of warm milk, which is about 200 milliliters.
  • Then we add both instant yeast and fine white sugar.
  • Cover the bowl tightly and let it ferment for 10-15 minutes, which is the most important step.

Second stage: preparation of the dough

  • Lift the lid of the bowl once the required time has elapsed.
  • Sift the flour well with the salt.
  • Gradually add the flour and the rest of the milk, kneading the ingredients continuously.
  • Keep doing this until you get a smooth, smooth dough.
  • Then cover the container containing the prepared dough and let it rest and ferment for 1 - 1.5 hours (that is, until it doubles in volume).

Crescent mass method

Obtaining the dough soft and swollen with twice the size of the previous one means the success of the previous step completely, and then the dough is ready to move on to the remaining steps and get delicious croissants in the end.

kneading the mass of croissants

This is the step that ensures that you get the texture of the crunchy croissant dough with its many delicious layers. There are two ways to achieve the same result. You can choose the one that suits you best:

First method

knead the dough 2

  • Sprinkle some flour on a clean workbench, cut the dough into about 18-20 pieces and turn each into a small ball.
  • Roll out each of the dough pieces so that they are as large as a circular disk as possible, and place an amount of soft butter (at room temperature) and spread it over the entire dough.
  • It takes a second piece of dough to be the size of the first, and then place it on top of the first piece covered in butter.
  • Roll the roller lightly several times and make sure it is stable.
  • Repeat the order in all the pieces and in the same order (dough - butter - dough - butter ....).
  • Roll out the finished dough a little and remove the edges to get a round shape.
The second method

kneading the dough

  • Spread all the dough on the work surface after dusting some flour.
  • Place the entire amount of butter in the center of the dough and then fold the edges of the dough inward to cover the butter.
  • Stretch the dough again and then fold the edges inwards, but this time without adding butter.
  • And repeat the theme several times, and the more you repeat these steps, and the more you stretch the dough finer each time, the more successful the dough will be.
  • Finally, the dough must be stretched into several relatively long rectangles, removing the excess edges.

Freeze the croissant dough

knead the dough 3

  • Whatever method of kneading the croissants you use now, you will need to wrap the dough in two layers of plastic food bags, with the importance of keeping their shape (either circular or rectangular).
  • Leave it in the fridge or freezer for 30-40 minutes, and the goal is: first to get the final shape of the croissant with its fragile layers, and the second is to facilitate the work and complete the rest of the steps while maintaining the perfect shape of the dough.

cut the croissant dough

cut the croissant dough

  • After the necessary time, remove the dough from the refrigerator.
  • If you choose a round shape, cut the dough from the center to the edges into triangles, about 12-16 triangles (depending on the size you want).
  • If you choose to cut the dough into rectangles, you should now cut it into alternating triangles also into 12-16 triangles (or as you see fit).
  • Make a small incision in the middle of the base of the triangle towards the head so that the bellies are 2-3 centimeters long.
  • Repeat the previous step on all triangles of the dough.

Roll up the croissant dough

Since the shape of the croissant is the reason why this dish is called, wrapping it properly is critical to the success of the croissant dough method, just follow the steps below:

  • Along the small slit made at the base of the triangle, each part of the dough is rolled up at the outer ends to obtain an outer extension and a crescent shape at the end.

Roll up the croissant dough 1

  • After we have finished rolling the first part (the part of the longitudinal slit), we continue to roll the dough forward in a simple and smooth way until we reach the tip of the triangle, then we make sure to do a little pressure to fix the end. shape of the dough.

Roll up the croissant dough 2

  • You can bend the piece so that it is curved or you can leave it as is.
  • Repeat the order for all existing triangles.

Place the croissants on the baking tray

Place the croissants on the baking tray

  • Spread butter paper on the baking tray.
  • Place the croissants in the tray, separating them properly.
  • Paint the croissants with the egg yolk and milk mixture, using a feeding brush.
  • Repeat the previous step on all parts of the tray.

pa of crescent

pa of crescent

  • Preheat the oven to a temperature of 180 degrees Celsius a few minutes before so that we reach a uniform temperature inside the oven before baking the croissants.
  • Put the tray in the oven and put it in the oven for 20-25 minutes (that is, until it takes on a characteristic golden color).
  • Take it out of the oven and separate it from the tray, so that it is ready to eat.

Ideas for eating croissants

Ideas for eating croissants

  • You can stuff the croissants during the rolling stage with the filling you prefer: cheese - chocolate - nuts with caramel - apples.
  • Once ready, you can cut the croissants into two parts and then make a sandwich with any ingredient you prefer.
  • You can cover it with chocolate and eat it.

Secrets of the croissant dough method

  • Add yeast to hot milk: This is to ensure the effect of the yeast, because adding cold milk works to kill it and therefore the most important step of the croissant dough method has failed and therefore the dough has failed completely.
  • Rest 3 times while preparing the croissant dough: to get the perfect, crunchy texture for the croissant layers.
  • Paint the croissants with egg yolk and milk: to get the delicious golden color.
  • The croissant method does not need oil during cooking: we do not need oil or even any additional amount of butter because the dough contains a large amount of butter inside, which helps it during cooking and prevents it from sticking to the tray.
  • Preheating the oven before baking the croissants: until the croissants are exposed to a constant and homogeneous temperature inside the oven when they are introduced, and this guarantees an equal degree of maturity for all parts of the dough.

Have you changed your mind about the croissant dough method? Do you think it was difficult? How are you now? What steps did you like the most? But while croissants are a favorite dish, they are very rich in butter, so be careful with the amount and don’t get carried away by the wonder of what you’ve prepared, and most importantly, don’t forget to share with us what you have prepared. .

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Are you ready? So here is the original croissant dough method, with steps and photos


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