Different version of the Normal croissants. Red croissants recipe with video instructions and images to help you make them.
We got the inspiration from boybawarchi. Recipe for 12 croissants, perfect for breakfast, you can freeze the dough and proof them, and bake or you can freeze them after they have been baked and just put them in the oven for a couple minutes before eating.
If you want you dont have to use food coloring and just do this recipe like normal, omit the steps where you separate 1/3 part of the dough
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Ingredients
YOU NEED
- Bread flour
- All purpose flour
- Salt
- Granulated sugar
- Milk
- Egg
- Butter
- Fresh yeast
Ingredients
YOU NEED
- Food red coloring
- Egg for eggwash
Red
You want to separate 1/3 part of this dough to make it red. Just use red food coloring, it must be edible, dont use any paint to color it.
We are gonna put this red dough in a container or small bowl, cover in plastic wrap and save it to use later.
When you finish folding the dough for the croissants, roll out this red dough and put it on top of the other one. We are gonna show pictures so you can understand it better.
Folding
You need to fold them three times. Allowing the dough to rest for at least 20 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.
Process
Hi
this recipe is really simple to make but we are not really good at explaining it so make sure to watch the video and images, they will help you a lot when making this recipe
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)
- Red food coloring
Butter block
- 260 grams butter (9.17 oz)
Eggwash
- 1 egg
- 1/2 tablespoon water
More
- 400 ml boiling water (1.7 cups)
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 not only in one place
2)Second step, wet ingredients
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)
Now you want to separate 1/3 part of this dough
4)Forth step, red
Use as much food coloring as you need and color the small portion of dough, this may take you up to 5 minutes but make sure the color is even everywhere.
Save this dough in a small bowl covered in plastic wrap, in your fridge.
5)Fifth step, butter block
Roll out the dough using a rolling pan. 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 fold the butter inside.
6)Sixth step, butter
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. 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.
7)Seventh step, fold
Just look at the pictures and video and you will understand how to make it. If i explain it it’s gonna be way more confusing. You need to repeat this step three times, allowing the dough to rest on the fridge for about 20 minutes so the butter is always cold and doesn’t melt between each fold.
8)Eight step, red
Roll out the red dough making sure its the same size as the normal dough
9)Ninth step, shape red croissants
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 with your fingers or rolling pan. tightly roll up into a crescent shape, make sure the tip is underneath.
10)tenth step, second 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 about 1h 30 minutes, you can change the water if it gets too cold with more boiling water.
11) eleventh step, bake
Beat one egg and mix it with half tablespoon of water. Paint the red croissants and bake at 200 C or 392 F for about 12-14 minutes
red butter croissants recipe with video
Ingredients
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
- Red food coloring
Butter block
- 260 grams butter
Eggwash
- 1 egg
- 1/2 tablespoon water
More
- 400 ml boiling water
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 not only in one place
2)Second step, wet ingredients
- 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)
- Now you want to separate 1/3 part of this dough
4)Forth step, red
- Use as much food coloring as you need and color the small portion of dough, this may take you up to 5 minutes but make sure the color is even everywhere.
- Save this dough in a small bowl covered in plastic wrap, in your fridge.
5)Fifth step, butter block
- Roll out the dough using a rolling pan. 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 fold the butter inside.
6)Sixth step, butter
- 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. 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.
7)Seventh step,fold
- Just look at the pictures and video and you will understand how to make it. If i explain it it’s gonna be way more confusing. You need to repeat this step three times, allowing the dough to rest on the fridge for about 20 minutes so the butter is always cold and doesn’t melt between each fold.
8)Eight step, red
- Roll out the red dough making sure its the same size as the normal dough
9)Ninth step, shape
- 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 with your fingers or rolling pan. tightly roll up into a crescent shape, make sure the tip is underneath.
10)tenth step, second 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 about 1h 30 minutes, you can change the water if it gets too cold with more boiling water.
11)eleventh step, bake
- Beat one egg and mix it with half tablespoon of water. Paint the croissants and bake at 200 C or 392 F for about 12-14 minutes
Nutrition
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