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Croissants

Homemade buttery croissants made by kneading dough, laminating with chilled butter, folding multiple times, and baking until golden brown.

Baking Vegetarian French Breakfast Pastry

Estimated Nutrition

Calories

1795.1

kcal / serving

7180.5 kcal total

Carbs

170.6g

per serving

682.2 g total

Fat

115.7g

per serving

462.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

Dried Yeast

stick

Chocolate

optional

Dairy

500

Butter

chilled

piece

Egg

free-range, beaten

GrainsCereals

625

Strong White Flour

plus extra for rolling out

NutsSeeds

Salt

Method

Mix the flour, salt, sugar, and yeast in a bowl with a little water until a pliable dough forms.

Knead the dough on a floured surface until it becomes elastic.

Place the dough in a bowl, cover it, and chill in the refrigerator for one hour.

Roll the chilled dough into a 60x30cm rectangle on a floured surface.

Roll the chilled butter into a 20x30cm rectangle with a 1cm thickness.

Place the butter rectangle in the center of the dough to cover the middle third.

Fold both sides of the dough over the butter to create the specified layers.

Wrap the dough in cling film and chill in the refrigerator for one hour.

Roll the dough to a 60x30cm rectangle, repeat the folding process, and chill for one more hour.

Repeat the folding and chilling process twice more, then wrap and rest the dough overnight.

Roll the rested dough to a 3mm thickness.

Cut the dough into triangles or 20cm squares.

Cut the squares diagonally to form triangles.

Position the triangles with the right angle facing away from you.

Roll the dough toward the point and curl it into a crescent shape, adding chocolate if desired.

Place on lined baking trays and leave to rise for 1.5 hours.

Preheat the oven to 200°C.

Brush with egg wash and bake for 10-15 minutes until golden brown.

made with
a toodle. project