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🍳 Croissants from Homemade Dough

246 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 1 cube yeast (42 g)
• 200 ml milk
• 50 g butter
• 70 g sugar
• 1 pinch salt
• 2 egg yolks
• 250 g butter
• 70 g flour
• 2 egg whites (for brushing)

Instructions

1. 1. Dissolve the yeast in the lukewarm milk until it is completely dissolved.
2. 2. Add flour, the butter cut into small cubes, sugar, salt, and the egg yolks to a large bowl.
3. 3. Pour in the yeast milk and knead the dough with the electric hand mixer for as long as it becomes smooth, elastic, and releases from the sides of the bowl.
4. 4. Cover the bowl and let the dough rise in the refrigerator for 2 to 3 hours.
5. 5. Knead the butter cut into small cubes with the flour to form a firm dough.
6. 6. Shape this butter dough between cling film into a rectangle measuring approximately 10 x 12 cm.
7. 7. Knead the yeast dough vigorously on a lightly floured work surface.
8. 8. Roll it out to a size of approx. 25 x 30 cm.
9. 9. Place the butter dough in the center of the yeast dough.
10. 10. Brush the edges of the yeast dough with a little water.
11. 11. Fold them over the butter plate.
12. 12. Roll everything out to a rectangle approx. 20 x 35 cm in size.
13. 13. Now fold the left dough side well towards the center.
14. 14. Place the right side over it, creating three layers.
15. 15. Wrap the dough in cling film.
16. 16. Let it rest in the refrigerator for 30 minutes.
17. 17. After the resting time, repeat the process twice.
18. 18. Roll out the dough.
19. 19. Fold it as described (three layers).
20. 20. Place it in the refrigerator for 30 minutes each time.
21. 21. Roll out the puff pastry on a floured surface.
22. 22. Cut it into three strips, each approx. 15 cm wide and 50 cm long.
23. 23. Cut these strips lengthwise into sharp triangles with a base width of approx. 12 cm.
24. 24. Roll the triangles from the wide side towards the tip to form croissants.
25. 25. Place the croissants with some space between them on a baking tray lined with baking paper.
26. 26. Let them rise for 15 minutes covered with a kitchen towel in a warm place.
27. 27. Brush the croissants with the lightly beaten egg white.
28. 28. Bake them in the preheated oven at 220 degrees for approx. 15 to 20 minutes until golden brown.

Nutrition per serving

• kcal: 246
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 25 g