Croissants made from yeast dough are airy, crispy French buns. They can be made from either puff pastry or yeast dough. And the filling for them can be very varied. Croissants made from yeast dough turn out deliciously tasty and fluffy.
Ingredients
- Flour - 500 g
- Milk - 1 tbsp.
- Butter - 200 g
- Sugar - 0.5 tbsp.
- Salt - 0.5 tsp.
- Dry yeast - 14 g
- Egg - 1 pc.
- Jam - 200 g
Information
Sweet pastriesPortions - 22 pcs.
Cooking time - 3 hours
Yeast dough croissants: how to cook
To make croissants from yeast dough you will need milk and wheat flour premium, sugar, dry yeast, salt, egg, jam for filling and exceptionally good butter, since the taste of croissants directly depends on the taste and quality of butter. First you need to sift the flour so that it is saturated with oxygen. Heat the milk, without bringing it to a boil, to about 40 degrees Celsius. Dissolve dry yeast in warm milk. Grind the sugar with the egg, add salt, ¾ flour and mix it all with milk and yeast. Then add softened butter. Mix everything well, using a mixer with dough hooks.
When the dough has thickened, knead it thoroughly with your hands, adding remaining flour if necessary, until it becomes smooth and elastic.
Once the dough is ready, transfer it to a deep bowl, cover with a lid and leave to rise at room temperature for about two hours. When the dough has risen, knead it lightly and leave for another ten minutes. Then divide the resulting dough into two halves. Roll out each half to make it smooth circle approximately three millimeters thick. You need to roll out the dough using sugar, i.e. Having previously sprinkled the surface on which the dough is rolled out with sugar.
First cut each circle through the center into two identical halves, then each half in half again, and so on, to make 12 identical isosceles triangles.
At the base of the triangle, i.e. On its wide side, place the filling - jam, about one teaspoon at a time.
You need to roll the croissants from the base of the triangle, from the place where the filling lies. First, make one turn of the dough and lightly press its edges so that the jam is as if in a pocket and does not come out. Then wrap to the very tip of the triangle. Line a baking sheet with parchment paper and place the croissants on it. The sharp tip of the dough should be at the bottom so that they do not unfold during baking. You need to lay out the croissants at intervals of about two to three centimeters.
Early morning in Paris, a tiny balcony offers a magnificent view of the Eiffel Tower, and a cup of coffee and fluffy croissants await you on the table.
These are the associations that most often arise when you hear about this pastry, right? It seems that it is impossible to prepare such a delicate delicacy at home, but try this recipe with photos, and you will understand that croissants at home turn out much tastier than in the best French cafes. This pastry will definitely become your favorite breakfast dish.
An unusual recipe for tender croissant dough
Croissants are made from puff pastry. It is usually bought in the supermarket, and, to give credit to the manufacturers, baked goods made from it often turn out delicious, but the most delicious croissants are made from homemade puff pastry.
I have recorded a detailed video recipe on how to make croissants using homemade puff pastry, welcome to my You Tube channel, enjoy watching!
But today we have a recipe for an unusual puff pastry in our arsenal, which cannot be compared with any semi-finished product from the store. Prepare the necessary products.
- 500 g flour;
- 200 ml. milk;
- 100 ml. vegetable oil (the recipe involves the use of sunflower or olive oil, most importantly odorless);
- 1 egg;
- 1 teaspoon dry yeast;
- 1 teaspoon salt;
- 2 teaspoons sugar;
- 50 ml. melted butter.
You can fill puff pastry croissants with berries, pieces of chocolate, and boiled condensed milk cream. For the filling you will need:
- 150 g cherry jam;
- 50 g chocolate.
For added beauty, you can sprinkle the baked goods with poppy seeds or sesame seeds.
How to cook
They say that if a person can read, then he will definitely learn to cook, they say, the main thing is to read the recipe. Maybe this is true, but do not forget that any dish must be generously flavored with your love. It might not be so pretentious, just cook in good mood. Turn on your favorite music, put on a fun apron and smile.
Food prepared with a smile will be radically different from food prepared while in a bad mood. Even if the ingredients and recipe are the same. That is why replace the boring word “cooking” in your head with something more positive, maybe “creating another culinary masterpiece”, believe me, you will be surprised at the result. So, back to the recipe. As always, we will cook step by step.
Easy and simple: filling
We will prepare croissants at home with a simple filling. For it, mix boiled condensed milk with soft butter, and you're done.
Preparing the dough
Heat the milk to 30 C.
In a small bowl, combine milk, yeast and sugar. Wait 7 - 10 minutes for the yeast to swell. 
Sift the flour into a large bowl, then pour the yeast mixture into it, add vegetable oil, salt and egg white. Don’t throw away the yolk, we will need it later. Mix all ingredients well and knead the dough thoroughly. 
Cover the bowl with a towel and leave in a warm place until the dough has doubled in size. This will take approximately an hour and a half. 
Place the soft dough on the table (sprinkle the work surface with flour first), cut into 8 equal pieces and roll each into a ball. 
Now you need to cover the balls with a towel and let them stand for another 15 minutes.
At this time, do not doze off; melt 50 g of butter.
To prepare puff pastry, roll each ball into a flat cake approximately 3 mm thick, and brush every second one with melted butter. That is, the first was rolled out and smeared, the second was rolled out but not smeared, the third was smeared, and so on. Stack all the tortillas to make a stack. 
Now carefully roll out the stack into a large circle, just under 0.5cm thick.
This large cake needs to be cut into 16 equal sectors. 
Place the filling on each sector (I decided to wrap a slice of chocolate in part of the croissants, and cherry from jam in the other part) and roll the triangles into croissants, starting from the wide side. 
Grease the sheet with oil and place the croissants on it. Do not place them close to each other! 
It's time to turn on the oven at 200 C.
Cover the sheet with the blanks with a towel and rest for about 30 minutes until they rise.
Before putting filled croissants in the oven, you can brush them with yolk (or milk) and sprinkle with poppy seeds or sesame seeds to taste.
The recipe says that you need to bake our delicacy for about 25 minutes until golden brown.
While the croissants are baking, you can talk about secrets and tricks. Did you know that it is better to cover dough and semi-finished products with a linen towel? Len brings out excess moisture it’s warm, and the dough under it doesn’t rot, but is saturated with oxygen, but doesn’t get airy. It is also recommended not to eat finished baked goods (including those made from puff pastry) immediately, but to let them sit under a linen towel so that the product becomes tender and soft.
Can you smell the aroma of French cafeterias? Brew your coffee, filled croissants are on their way! After removing the baked goods from the oven, let them cool slightly. Now you can take a photo and enjoy the delicious dessert.
Bon appetit!
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Croissants made from yeast dough are a delicious delicacy if prepared correctly.
You will have to tinker with it, but the result is worth it, and failures are rare: this dough is not too capricious.
However, it is necessary to strictly follow some rules.
General principles for making croissants from yeast dough
First, the flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps or any debris in the flour. Sifting saturates the flour with air, making it fluffier and lighter.
Secondly, oil, butter or vegetable, must be of high quality. The taste and smell of the dough, as well as its structure, depend on this.
Thirdly, drafts should be avoided when kneading and cutting dough.
Yeast for making croissants from yeast dough can be taken dry or pressed, but always with an unexpired shelf life. If this is compressed yeast, then it should have been stored correctly.
It is advisable to knead the dough for yeast croissants for at least 15-20 minutes, preferably longer.
While the dough is rising, knead it twice.
Recipe 1. Croissants made from Shustriki yeast dough
Ingredients
Milk – 300 ml
Flour – 5 cups
Dry yeast – 15 g
Granulated sugar - 2-4 tablespoons (or more if needed sweet pastries)
Butter – 300 g
Salt - a little, about half a spoon
Filling, for example, marmalade
Cooking method
Melt the butter in a bowl and mix it with milk, salt and sugar. The mixture should be a pleasant lukewarm temperature. If it's hot, cool it down.
Mix some of the flour with the yeast and add to the milk-butter mixture. Stir. Then add flour, ensuring that the dough becomes tender and soft, but not liquid. Knead well.
Let stand for literally 10 minutes, divide into five approximately equal pieces, roll each into a circle. Cut the circles into 8 “triangles” each.
Place the filling on the wide edge and roll up the croissants.
Place the yeast croissants on a baking sheet lightly greased with oil. Now place the croissants in an oven preheated to 180 degrees.
Recipe 2. Yeast croissants with kefir “Yummy”
Ingredients
Kefir – 300 ml
Flour - about half a kilo
Egg – 1 piece
Pressed yeast – 25 g
Vegetable oil – 3 tablespoons
Sugar – 1 tablespoon
Salt - a third of a teaspoon
Cooking method
The dough for yeast croissants with kefir is prepared using the sponge method. That is, first we must prepare the dough. To do this, pour kefir into a bowl and heat it near the radiator or in the microwave until it becomes slightly warm to the touch.
Stir in the crumbled yeast, sugar and three tablespoons of flour. Place the dough in a warm place for about 20-30 minutes.
Pour salt into the bubbled dough, pour in the egg and vegetable oil and begin to gradually add flour, kneading all the time until the dough becomes soft. It is important not to overdo the flour.
Let the dough rise and knead it once during the process.
Divide the dough into 3-4 pieces, roll into flat cakes and cut into triangles.
You can simply roll each one into a croissant, or you can put the filling on the wide part.
Bake in the oven at 180 degrees for 20 minutes.
Recipe 3. Yeast dough croissants with poppy seeds and sesame seeds
These yeast croissants turn out to be very flaky in texture, you just need to grease them good oil, making sure there is enough of it.
Ingredients
Milk – approximately 1 glass
Refined vegetable (preferably corn) oil - half a glass
Flour – half a kilo
A sachet (5 g) of dry yeast
Butter – 80 g
Yolk of 1 egg
Poppy, sesame - about a glass
Salt – ½ teaspoon
Sugar – 3 tablespoons
Cooking method
First, you should warm the milk slightly (so that it seems a little lukewarm), then stir the yeast in it, cover with a clean towel, put it in a warm place and wait for the dough to foam.
Pour vegetable oil into the dough, add sugar, yolk and salt and add flour little by little until the dough acquires a pleasant soft consistency.
Cover the dough with a towel and leave to rise (about an hour) until it has increased in size by one and a half times.
Melt the butter.
Divide the dough into four pieces, roll them into balls and let them rise a little more. Roll each ball into a flat cake, thoroughly grease one flat cake with butter, cover the second, also grease with butter, then the third and fourth. There is no need to grease the top cake. Lightly press the cakes with a rolling pin, fold them in four, roll them again with a rolling pin, carefully make a ball, which then roll out into a cake.
Generously grease a new flatbread with butter and sprinkle with sugar, poppy seeds and sesame seeds.
Cut the flatbread into 16 sections and roll into croissants, starting at the wide end.
To bake, place in the oven and cook at 200 degrees for about half an hour.
Recipe 4. Yeast croissants with chocolate filling
Ingredients
Flour – 2 cups
Egg – 1 whole and 1 yolk
Sour cream – 2 tablespoons
Milk – half a glass
Yeast – 1 sachet
Milk – half a glass
Butter – 100 g
Sugar – 1 tablespoon + for sprinkling
Bitter chocolate for filling
Cooking method
Prepare the dough first. To do this, slightly heat the milk, into which, when its temperature is about 35 degrees, add sugar, as well as yeast and salt, and leave for a while. When the dough bubbles, you can add other ingredients: melted butter, sour cream, eggs and vegetable oil. Use a mixer to mix. Add flour while kneading until you get a nice, soft dough.
Let the dough sit for 20-30 minutes. Roll out two thin flatbreads and cut each into 8 pieces, like a pizza.
Place 2 squares of chocolate on the wide edge of each piece and roll up the croissant.
Bake the croissants in the oven preheated to 180 degrees for about half an hour.
Recipe 5. Yeast dough croissants with ham and cheese
For this recipe for yeast croissants, it is better to use processed cheeseburger cheese.
Ingredients
Flour – 500 g
Kefir – 150 ml
Yeast – 1 sachet
Vegetable oil – 1 tablespoon
Warm water – half a glass
Granulated sugar – 1 teaspoon
Processed cheese in slices – 2 packs
Raw smoked ham or bacon – 200 g
Sesame - a handful
Egg yolk – 1 piece
Salt - a pinch
Cooking method
Gently stir the yeast and sugar in warm water, cover with a napkin and leave for 15 minutes.
Meanwhile, kefir along with vegetable oil mix with two-thirds of the flour and salt, knead well and pour in the dough little by little, kneading thoroughly.
Add flour until you get an elastic and fairly dense dough. Leave it to rise in a warm place for at least an hour.
Roll out the dough on a floured surface into a layer about 2 mm thick, cut into wedges. Place a slice of cheese and a strip of bacon on the wide edge and wrap the croissant like a roll.
Brush the finished products with beaten yolk and dip in sesame seeds.
Bake on a greased baking sheet for about half an hour at 210 degrees.
Recipe 6. Traditional yeast dough croissants
This is, of course, the most labor-intensive version of the yeast croissant recipe, but the baked goods turn out excellent.
Ingredients
Flour – half a kilo
Milk – 2/3 cup
Butter – 450 g
Dry yeast – 20 g
Eggs – 3 pieces
Salt, sugar, a little vegetable oil
Cooking method
Heat the milk until it feels slightly warm to the touch. Pour a couple of tablespoons of sugar into it and add yeast, then let it sit for a while somewhere where it is warm and there are no drafts until the dough foams.
Melt the butter (not all, but only 250 g), stir in 2 eggs, add salt, pour in the milk and yeast and add half the flour. Knead thoroughly and put everything in the same warm place for half an hour.
While kneading the dough, add required amount flour and let the dough rise again.
Using a rolling pin, pressing quite hard, roll out the dough into an even layer. Cut a well-frozen piece of butter into thin slices and place them on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil onto the layer with butter, and then wrap the other side of the dough up. Roll out very carefully. Now fold the dough into thirds again and roll out a little again. Wrap the dough in a plastic bag or, better yet, in cling film and put it in the refrigerator as is. After half an hour, take it out, fold it in three again, roll it out and place it in the refrigerator.
Repeat the procedure 3 to 5 times.
Roll out the dough into last time, cut it into triangles and roll each of them into a croissant.
Brush the finished croissants with beaten egg, let rise for about 20 minutes and bake for about half an hour in an oven at a temperature of up to 200 degrees.
Recipe 7. Lean yeast croissants
And this recipe for croissants made from yeast dough will appeal to those who fast or limit themselves to animal fats.
Ingredients
Flour – half a kilo
Warm water – 250 ml
Pressed yeast – 15 g
Vegetable oil - half a glass
Salt, sugar
Cooking method
First, take the yeast and stir it in warm water, and set it all aside until the dough foams.
Knead the dough from the dough, vegetable oil (50 ml) and flour, adding salt and sugar, and, if desired, also vanilla sugar.
Let the dough rise, divide it into 10 pieces, and make balls. Roll the balls into flat cakes, grease with vegetable oil and place in a stack.
Press down a stack of flat cakes and then roll them out into a layer.
Cut triangles from the resulting layer. Place a filling (for example, a piece of marmalade) on the wide side of each of them and roll it up into a croissant. You can cook it without filling, but then you can decorate the top finished product melted liquid chocolate or leave it like that, just add more sugar when kneading.
Place the croissants on a baking sheet and place in a warm place until the products rise (for an hour and a half).
Bake for 20 - 25 minutes in an oven heated to 180 - 190 degrees.
Recipe 8. Croissants made from anti-crisis yeast dough
Ingredients
Flour – 2 cups
Warm water – 1 glass
Vegetable oil – 2 tablespoons
Dry yeast - half a bag
Sugar – 3 + 5 tablespoons
Salt, vanillin - to taste
Cooking method
Knead a soft and elastic dough from water, yeast, three tablespoons of sugar and flour. Roll it out into a sheet, grease it with vegetable oil and lightly sprinkle it with granulated sugar, fold it and roll it out again. Do this 3-5 times.
Roll out again and cut into triangles. You can put any filling on the wide edge, or you can put nothing, but just roll it up like a bagel.
Let the formed croissants rise for about an hour and then bake in the oven at 180 degrees for about 20 minutes.
You can make croissants from yeast dough “with this”, or you can also have a filling, sweet (jam, marmalade, toffee, poppy seeds, etc.) or salty (cheese, ham, sesame, etc.). Depending on this, about 5 or about 30 grams of sugar should be added to the dough.
The formed croissants should be allowed to rise thoroughly. If this is not done, the puff pastries will not be airy.
In order not to spend too much time on this process, you can place the products in the oven, setting the temperature to 50 degrees, then the croissants will rise in about 30 minutes. And only then increase the temperature to the degrees required for baking.
If you don’t have time to prepare the dough, use store-bought dough.
Before baking, the top of the products can be brushed with egg, egg yolk or sweet strong tea.
From half of the kefir yeast dough that I showed you, I made wonderful croissants, fluffy, airy, filled with boiled condensed milk. These croissants (in our opinion, bagels) are ideal for breakfast, the dough came out perfectly, the croissants are moderately sweet. For the filling you can use not only condensed milk, this is only an option. The conclusion is this: I will bake croissants with yeast dough quite often from now on :)
Prepare yeast dough according to the recipe from the annotation below, or your favorite. You will need approximately 800 grams of dough, this is half of the portion indicated in the recipe at the link (this will be yeast dough with kefir).
Divide the dough into three pieces and roll them into circles - thin flat cakes. Cut these flatbreads into 8 segments each, as in this photo:
Brush the segments with melted butter and place a teaspoon of boiled condensed milk on the wide side of each triangle.
Now wrap the croissants according to the following pattern:
- Cover the boiled condensed milk filling with dough and press the dough well along the edges with your fingers to fix the filling: the condensed milk will look like it’s in a pocket;
- Make one turn of the dough, making sure that the filling does not ooze or leak out anywhere;
- Make one more or as many turns of the dough as needed, forming the croissant itself.
Make the remaining croissants according to the same pattern, place them on a baking sheet, brush with egg yolk.
Bake croissants with condensed milk at 180 degrees for 15-17 minutes.
You can make a lot of croissants from yeast dough, about 22 pieces, and they are irreplaceable in the morning with a cup of aromatic coffee :)
Enjoy your meal!!!