easy, homemade and irresistible
If you have ever dreamed of making buttery, flaky red croissants at home, you’re in the right place. This step by step red croissants recipe will guide you through creating these stunning pastries from scratch. With. A buttery golden finish and the perfect flaky layers, this recipe is ideal for brunches, tea party, or special celebrations.
Why choose a red butter croissant instead of a traditional croissant?
These vibrant, homemade red croissants are as fun as they’re delicious. Perfect for themed parties, brunches, or as a unique treat for holidays, their buttery layers and gorgeous red hue will make them an instant hit.
Equipment and tools for this recipe
To make the process seamless, ensure you have all the following kitchen tools
Equipment you’ll need to make this red butter croissants recipe
- Rolling pin, essential for laminating the dough
- stand mixer with the dough hook
- pastry brush, used to apply egg wash
- baking tray and parchment paper
- Dough scraper or sharp knife.
- food scale or measuring cups and spoons
Tips for making perfect croissants
- Keep everything cold, cold Dough and butter are crucial for achieving flaky layers.
- Don’t over proof, over proofing can cause the croissants to lose their structure.
- Work quickly, warm hands or a hot kitchen can melt the butter so work efficiently.
How to store and reheat croissants
Keep leftover croissants in an airtight container at room temperature for up to 2 days. To reheat the croissant, warm in the oven at 350ºF (175ºC) fro 5 to 7 minutes to restore crispness. You can also freeze unbaked croissants and bake whenever needed.
How to fold red croissants guide:
Folding the dough properly is the secret to achieving the signature flaky layers in your butter red croissants. While it might seem tricky at first, following these tips will make the process simple and effective.
prepare your butter block
Before folding, ensure your butter block is the right size, small enough to fit in the center of your dough but not too thick. Cold butter is key. Always use firm chilled butter to maintain clean defined layers during the folding process. Soft or melted butter can ruin the lamination.
first fold
Roll out your dough into a large rectangle, slightly larger than your butter block. Place the butter in the center of the dough and fold one side of the dough over the butter block, ensuring it completely covers the butter without a lot of excess dough.
Fold the other side over the first fold, like closing an envelope. This is your first fold.
Second and third fold
Roll out the dough gently into another rectangle, be careful not to press too hard, as you want the butter to remain in even layers. Repeat the folding process two more times, chilling the dough for at least 20 minutes between each fold. Resting allows the butter to firm up again, ensuring clean layers and preventing it from melting into the dough.
folding process picture
How to add the perfect red layer to your croissant dough:
Creating the signature red layer for your butter croissant is easier than you think. With just a few steps and the right technique you’ll achieve a vibrant eye catching finish that’s as beautiful as it’s delicious.
separate the dough
Before you begin laminating the dough with butter, take 1/3 of the prepared dough and set it aside. This portion will become your vibrant red layer.
add red food coloring
Use edible red food coloring to dye the separated dough. Knead it gently until the color is evenly distributed. For best results, start with a small amount of food coloring and gradually add more until you reach your desired intensity.
store the red dough
Place the red dough in a small container or bowl. Cover it to prevent from drying out. Let it rest while you work on laminating and folding the base dough.
apply the red layer
Once you’ve finished folding and laminating the croissant dough, roll out the dough into a thin sheet, large enough to cover the top of your laminated dough. Gently, place the red dough over the base dough ensuring it covers the entire surface evenly. Use a rolling pin to smooth the two layers together. This step ensures the red dough adheres perfectly without wrinkling or tearing.
౨ৎ Red butter croissants recipe ౨ৎ
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
dough
- 250 grams bread flour
- 250 grams all purpose flour
- 7 grams salt
- 90 grams granulated sugar
- 200 ml milk
- 1 1/2 egg
- 20 grams butter
- 25 grams fresh yeast
- Red food coloring
butter block
- 260 grams butter
egg wash
- 1 egg
- 1/2 tablespoon water
more
- boiling water
step by step
1) step one, combine dry ingredients
For a smooth and consistent dough, start by sifting all purpose flour and bread flour using a flour sifter or sieve. Add granulated sugar and salt. Then whisk everything together. This ensures the dry ingredients are evenly distributed, preventing pockets of salt of sugar in the dough.
2) step two, add the wet ingredients
Incorporate the wet ingredients for a rich and flavorful dough, use two eggs small eggs or 1 1/2 if they are bigger. Add fresh milk and soft butter. Mix in the fresh yeast.
*If it’s hot, add the yeast during the last 5 minutes of kneading to prevent premature fermentation.*
3) step three, knead the dough
Knead the dough for about 20 minutes using a Stand mixer with a dough hook on medium speed. If you are kneading by hand, expect to knead longer until the dough becomes elastic and smooth.
4) step four, prepare the red dough
Take 1/3 of the prepared dough and color it red using edible food coloring. Knead the dough until the color is evenly distributed, which may take up to 5 minutes. Place the dough in a small bowl, cover with plastic wrap and refrigerate for later use.
5) step five, create the butter block
To prepare the butter block, place the required butter between two sheets of parchment papear. Roll it into a rectangle slightly larger than 1/3 of the dough size. The butter should remain cold and firm, never melted. Properly sized butter ensures it fits neatly within the dough layers during folding.
6) step six, encase the butter
Roll out the main dough into a large rectangle. Place the butter block in the center. Fold one side of the dough to cover half of the butter, then fold the opposite side over to completely enclose the butter. Pinch the edges to seal the butter inside.
7) step seven, folding the dough
Gently, roll out the dough from the center to the edges without pressing too hard. Fold the dough into thirds (like a letter). Chill the dough for 20 minutes between each fold to keep the butter cold. Repeat this process three times.
8) step eight, add the red dough layer
Roll out the red dough to the same size as the laminated dough, place it on top, aligning the edges carefully. Lightly roll the layers together to ensure they adhere without tearing.
9) step nine, shape the croissants
- Mark the bottom edge of the dough every 8.5 cm using a knife.
- Mark the top edge starting at 4.15 cm and then every 8.5 cm after that to create a zigzag pattern.
- cut the dough into triangles and gently stretch each piece.
- Roll each triangle tightly into a crescent shape, ensuring the tip is tucked underneath.
10) step ten, proof the croissants
Place the shaped croissants on a baking tray, leaving enough space for them to expand. Cover them with plastic wrap. In the oven (turned off) place a tray of boiling water on the bottom of rack. the steam will crate a warm, humid environment for proofing. Let the croissants proof for about 1 hour and 30 minutes, replacing the water if it cools down.
11) step eleven, bake the croissants
Preheat the oven at 200ºC (392ºF).
Prepare an egg wash by beating one egg with half a tablespoon of water. Brush the croissants lightly with the egg wash for a flossy finish. Bake in a preheated oven at 200 ºC (392ºF) for 12 to 14 minutes until they are golden and puffed.
red butter croissants recipe with video
Equipment
- Rolling pin, essential for laminating the dough
- stand mixer with the dough hook
- pastry brush, used to apply egg wash
- baking tray and parchment paper
- Dough scraper or sharp knife.
- food scale or measuring cups and spoons
Ingredients
dough
- 250 grams bread flour
- 250 grams all purpose flour
- 7 grams salt
- 90 grams granulated sugar
- 200 ml milk
- 1 1/2 egg
- 20 grams butter
- 25 grams fresh yeast
- Red food coloring
butter block
- 260 grams butter
egg wash
- 1 egg
- 1/2 tablespoon water
more
- boiling water
Instructions
step one, combine dry ingredients
- For a smooth and consistent dough, start by sifting all purpose flour and bread flour using a flour sifter or sieve. Add granulated sugar and salt. Then whisk everything together. This ensures the dry ingredients are evenly distributed, preventing pockets of salt of sugar in the dough.
step two, add the wet ingredients
- Incorporate the wet ingredients for a rich and flavorful dough, use two eggs small eggs or 1 1/2 if they are bigger. Add fresh milk and soft butter. Mix in the fresh yeast.
- *If it’s hot, add the yeast during the last 5 minutes of kneading to prevent premature fermentation.*
step three, knead the dough
- Knead the dough for about 20 minutes using a Stand mixer with a dough hook on medium speed. If you are kneading by hand, expect to knead longer until the dough becomes elastic and smooth.
step four, prepare the red dough
- Take 1/3 of the prepared dough and color it red using edible food coloring. Knead the dough until the color is evenly distributed, which may take up to 5 minutes. Place the dough in a small bowl, cover with plastic wrap and refrigerate for later use.
step five, create the butter block
- To prepare the butter block, place the required butter between two sheets of parchment papear. Roll it into a rectangle slightly larger than 1/3 of the dough size. The butter should remain cold and firm, never melted. Properly sized butter ensures it fits neatly within the dough layers during folding.
step six, encase the butter
- Roll out the main dough into a large rectangle. Place the butter block in the center. Fold one side of the dough to cover half of the butter, then fold the opposite side over to completely enclose the butter. Pinch the edges to seal the butter inside.
step seven, folding the dough
- Gently, roll out the dough from the center to the edges without pressing too hard. Fold the dough into thirds (like a letter). Chill the dough for 20 minutes between each fold to keep the butter cold. Repeat this process three times.
step eight, add the red dough layer
- Roll out the red dough to the same size as the laminated dough, place it on top, aligning the edges carefully. Lightly roll the layers together to ensure they adhere without tearing.
step nine, shape the croissants
- Mark the bottom edge of the dough every 8.5 cm using a knife.
- Mark the top edge starting at 4.15 cm and then every 8.5 cm after that to create a zigzag pattern.
- cut the dough into triangles and gently stretch each piece.
- Roll each triangle tightly into a crescent shape, ensuring the tip is tucked underneath.
step ten, proof the croissants
- Place the shaped croissants on a baking tray, leaving enough space for them to expand. Cover them with plastic wrap. In the oven (turned off) place a tray of boiling water on the bottom of rack. the steam will crate a warm, humid environment for proofing. Let the croissants proof for about 1 hour and 30 minutes, replacing the water if it cools down.
step eleven, bake the croissants
- Preheat the oven at 200ºC (392ºF).
- Prepare an egg wash by beating one egg with half a tablespoon of water. Brush the croissants lightly with the egg wash for a flossy finish. Bake in a preheated oven at 200 ºC (392ºF) for 12 to 14 minutes until they are golden and puffed.
Nutrition
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