If you are French or know a lot about croissants don’t hate us, we don’t know if this is the correct way of making croissants but it’s really easy and delicious, so instead of hating find another recipe for you!!

We try to explain everything here without making it complicated or anything, you will find pictures and videos to help you so we hope you can make them too. Also, yes this is the recipe for the Nutella croissant, you will find later how to put the Nutella inside.

This recipe gives you 12 croissants

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folding

You need to fold them three times. Allowing the dough to rest for at least 15 minutes between each fold. We didn’t mesure at all the lengths, the size of the butter, or how thick it should be. Which may be a problem for you but I promise it doesn’t even matter.

You just want to put the block of butter on the middle and make sure it’s not a really big blog, or too thick. You should grab one side and put it over the butter, it should not have a lot of extra dough and then do the same on the other side. It doesn’t make sense that’s why there’s a video later to show you how to fold it and kind of how it should look like.

Also make sure the butter is always cold. Never use soft butter or melter, or do it if u want and then tell me what happened later.

Proofing

On this recipe you don’t have to proof the croissant dough for hours, we find it very unnecessary and it makes us not wanting to make them at all, maybe it’s necessary but theyre still amazing this way, we never claimed to be chefs lol.

We are resting the dough for 15 minutes in the fridge every time we finish folding, but just to keep the butter really cold, if it’s really hot you should leave it longer.

Then when we really proof the croissants will be on the oven. You want to pour boiling water into a baking pan, which is going to be under the croissants pan and allow it to proof for about 1h or more until you see them super big and can see the layers. Keep the oven closed and dont open it every 20 minutes to see the croissants growing, please.

If it takes longer and you feel like the water is cold, boil some more and change the water.

yum

We received so much hate for adding Nutella to the croissants, guys you are not eating them just let us eat the croissants however we want.

So you can fill them with Nutella if you want, or with whatever filling you like the most, you can also eat them as plain butter croissants, they will always be delicious. You want to microwave the Nutella for a bit until it’s runny and pour it into a piping bag which should have a small piping tip inside. If you dont have piping bags, use a normal small bag, and if no piping tip make a hole and try to not make a mess with the Nutella.

Process

Hii

Here you can find more delicious recipes for you to try hehe and a cute picture of the croissants before egg wash.

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  Christmas brownies (VIDEO)
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  Gingerbread apple pie

RECIPE in cups and grams

INGREDIENTS:

Dough

• 250 grams bread flour (2 cups)
• 250 grams all purpose flour (2 cups)
• 7 grams salt (0.25oz)
• 90 grams granulated sugar (0.45 cups)
• 200 ml whole fat cow milk (0.85 cups)
• 1 1/2 egg
• 20 grams butter (0.71 oz)
• 25 grams fresh yeast (1.7 tablespoons)

Butter block

• 260 grams butter (9.17 oz)

Eggwash

• 1 egg
• 1/2 tablespoon water

More

• 400 ml boiling water (1.7 cups)
• 200 grams Nutella (approximate weight and optional) (7.05 oz)

INSTRUCTIONS:

1)First step, Dry ingredients

Sift all purpose flour and bread flour with a flour sifter. Add granulated sugar and salt and mix with a whisk so the sugar and salt are everywhere.

2)Second step, wet

We used two eggs one big and a really small one, but if you use same size store-bought eggs you only need one and a half. Add milk, the butter for the dough and fresh yeast

3)Third step, knead

Now you want to make sure to knead for about 20 minutes, we are using the dough hook attachment and kneading on medium speed. Stand mixer is not necessary but very helpful, if you don’t have one you will probably need to knead longer. It should be elastic after 20 minutes, that’s when you know its ready.

If it’s really hot and you are doing this on summer, dont add the fresh yeast until the last 5 minutes (this will prevent the dough from fermenting early and ugly texture and unnecessary bubbles)

Roll out the dough like you can see on the pictures, i dont know how long it should be

4)Forth step, butter

When you have about this length you want to start making the butter block. We just shaped the butter using a rolling pan. You want to put the butter you need for this recipe inside of a rectangle made of parchment paper that should be about more than 1/3 part of the dough so you get an idea, because we need to fold one side and then the other one so its about a bit more than 1/3 size.

Just look at the pictures it’s gonna be so much easier than me explaining this.

The butter has to be cold, dont melt it or anything okay. If the size is too big you can do like we did in the picture and fold the butter inside. Now grab one side of the dough and it should reach about 1/2 of the butter and then the other side. Pinch the dough from the dough on the middle and the edges so the butter doesn’t escape,

Now carefully you want to press with the rolling pan from the middle to the top and then from the middle to the bottom. Careful don’t press too hard. Now roll out the dough in the direction you can see on the picture, always go from the middle to the top and middle to the bottom. The length should be about the same as before the butter.

5)Fifth step, fold

Now see how the line from the middle is this way —————— you want to grab the right part and put it like on the middle ————here———this goes so now we have this ——— so you are gonna grab the left side and put it on top of the part you just folded. I hope you understand what i mean, look at the pictures and videos. Now press with the rolling pan the dough a little and cover with plastic wrap and leave on the fridge for 15 minutes.

You want to roll out the dough and repeat this same process. Same position, line has to be in this direction. We are doing this process 3 times in total, always allowing the dough to rest for 15 minutes at least in between folding in the fridge.

6)Sixth step, cut

You want leave the dough 15 minutes in the fridge after the last fold. Roll out the dough until it’s thin but not too thin. It should be about 45 cm x 20 cm (17.7 inch x 7.9 inch) really aprox maybe it’s more im just guessing from this picture tbh. So probably make it way longer than that. Now cut the edges so it’s even.

7)Seventh step, cut

bottom: mark with a knife every 8.5 cm

Top: start with a mark at 4.15 cm and then 8.5 cm again

We got this information from hamza gulzar croissants video since we were really improvising and didn’t know how to mark them so you will end up with some extra dough. Now you want to cut triangles and stretch each one of them carefully.

8)Eight step, croissants

Now it’s time to shape each croissant.

9)Ninth step, proof

Put them in a baking pan, make sure they have enough space to grow later. Cover them with plastic wrap. Put them in the middle of your oven and under this pan you want to put on the bottom a baking pan with boiling water. Do not turn on the oven. Allow it to proof for at least 1h it may take longer.

Beat one egg and mix it with half tablespoon of water. Paint the croissants and bake at 220 C or 428 F for about 12 minutes

I hope you like them 🙂

Butter croissants recipe

4.63 from 8 votes

Print Recipe Pin Recipe

Servings 12 Croissants

Calories 463 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Dough

• 250 grams bread flour
• 250 grams all purpose flour
• 7 grams salt
• 90 grams granulated sugar
• 200 ml whole fat cow milk
• 1 1/2 egg
• 20 grams butter
• 25 grams fresh yeast

Butter block

• 260 grams butter

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Eggwash

• 1 egg
• 1/2 tablespoon water

More

• 400 ml boiling water
• 200 grams Nutella

Instructions

 

1)First step, Dry ingredients

• Sift all purpose flour and bread flour with a flour sifter. Add granulated sugar and salt and mix with a whisk so the sugar and salt are everywhere.

2)Second step, wet

• We used two eggs one big and a really small one, but if you use same size store-bought eggs you only need one and a half. Add milk, the butter for the dough and fresh yeast

3)Third step, knead

• Now you want to make sure to knead for about 20 minutes, we are using the dough hook attachment and kneading on medium speed. Stand mixer is not necessary but very helpful, if you don’t have one you will probably need to knead longer. It should be elastic after 20 minutes, that’s when you know its ready.
• If it’s really hot and you are doing this on summer, dont add the fresh yeast until the last 5 minutes (this will prevent the dough from fermenting early and ugly texture and unnecessary bubbles)
• Roll out the dough like you can see on the pictures, i dont know how long it should be

4)Forth step, butter

• When you have about this length you want to start making the butter block. We just shaped the butter using a rolling pan. You want to put the butter you need for this recipe inside of a rectangle made of parchment paper that should be about more than 1/3 part of the dough so you get an idea, because we need to fold one side and then the other one so its about a bit more than 1/3 size.
• Just look at the pictures it’s gonna be so much easier than me explaining this.
• The butter has to be cold, dont melt it or anything okay. If the size is too big you can do like we did in the picture and fold the butter inside. Now grab one side of the dough and it should reach about 1/2 of the butter and then the other side. Pinch the dough from the dough on the middle and the edges so the butter doesn’t escape,
• Now carefully you want to press with the rolling pan from the middle to the top and then from the middle to the bottom. Careful don’t press too hard. Now roll out the dough in the direction you can see on the picture, always go from the middle to the top and middle to the bottom. The length should be about the same as before the butter.

5)Fifth step, fold

• Now see how the line from the middle is this way —————— you want to grab the right part and put it like on the middle ————here———this goes so now we have this ——— so you are gonna grab the left side and put it on top of the part you just folded. I hope you understand what i mean, look at the pictures and videos. Now press with the rolling pan the dough a little and cover with plastic wrap and leave on the fridge for 15 minutes.
• You want to roll out the dough and repeat this same process. Same position, line has to be in this direction. We are doing this process 3 times in total, always allowing the dough to rest for 15 minutes at least in between folding in the fridge.

6)Sixth step, cut

• You want leave the dough 15 minutes in the fridge after the last fold. Roll out the dough until it’s thin but not too thin. It should be about 45 cm x 20 cm (17.7 inch x 7.9 inch) really aprox maybe it’s more im just guessing from this picture tbh. So probably make it way longer than that. Now cut the edges so it’s even.

7)Seventh step, cut

• bottom: mark with a knife every 8.5 cm
• Top: start with a mark at 4.15 cm and then 8.5 cm again
• We got this information from hamza gulzar croissants video since we were really improvising and didn’t know how to mark them so you will end up with some extra dough. Now you want to cut triangles and stretch each one of them carefully.

8)Eight step, croissants

• Now it’s time to shape each croissant.

9)Ninth step, proof

• Put them in a baking pan, make sure they have enough space to grow later. Cover them with plastic wrap. Put them in the middle of your oven and under this pan you want to put on the bottom a baking pan with boiling water. Do not turn on the oven. Allow it to proof for at least 1h it may take longer.
• Beat one egg and mix it with half tablespoon of water. Paint the croissants and bake at 220 C or 428 F for about 12 minutes

Video

@archersfood

Replying to @shortcake croissants to celebrate 700K🥲😭💛thank you so so so so much. #croissants homemade croissants foodtok #foodtok #food #recipes 🥐🥐🥐🥐

♬ Memories of Paris – Paris Cafe Society

Nutrition

Calories: 463kcalCarbohydrates: 50gProtein: 8gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 404mgPotassium: 168mgFiber: 2gSugar: 17gVitamin A: 661IUVitamin C: 0.003mgCalcium: 57mgIron: 2mg

Tried this recipe?Let us know how it was!