Real yummy puff pastry croissants

Kitchen appliances and utensils: deep bowl, sieve, whisk or spatula, kitchen scale, measuring cup, tablespoon, teaspoon, silicone baking mat, baking paper, rolling pin, cling film, silicone brush, baking sheet, refrigerator, oven.

Ingredients

Step cooking

1. Sift 250 g of premium wheat flour into a deep bowl. Next, add 1 tsp. dry fast yeast and 25 g of sugar. Mix thoroughly.
   
2. Pour 125 g of warm milk. Part of the milk can be replaced with slightly warmed water. Knead the dough. At first it is more convenient to do with a whisk, spatula or spoon. The dough is pretty tight.
   
3. Then add 50 g of softened butter and mix it into the dough with your hands. After the oil has been interfered, go to the work surface, sprinkled with flour, and knead the dough very well until it becomes smooth and uniform. This can take 10-15 minutes. Roll out the finished dough slightly, wrap it in a film and leave it in the refrigerator for about 8 hours.
   
4. Next, we make an envelope for butter from parchment. The size of the envelope is about 10 by 10 cm. We take the oil of good quality, with a fat content of at least 82.5%. Wrap the butter in paper and evenly distribute it with a rolling pin. The finished layer is about 3 mm thick. The envelope with oil is also stored in the refrigerator.
   
5. The next day, we take the oil out of the refrigerator, roll it into a rectangular layer, twice as large as the envelope with oil. We spread the oil out of paper on the rolled dough. We gently pinch the edges so that the oil does not come out during rolling. Make sure that the fold is always on the right, and roll out the dough from the bottom up.
   
6. Next, fold the dough on both sides so that the top is 1/3, and the bottom 2/3. Then slightly roll up and wrap the book. Then we wrap it in film and set off to rest for 1 hour in the refrigerator.
   
7. After that we get it. We also make sure that the fold is on the right. Roll the dough along. Roll out the dough very carefully so as not to damage the layers. If necessary, sprinkle with flour, and whisk the excess flour with a brush. After the second rolling, we fold the dough three times, wrap it in a film and send it to the refrigerator for another 1 hour.
   
8. We again take out the dough from the refrigerator, make sure that the fold is on the right side, and roll the dough lengthwise to a thickness of about 4-5 mm. We cut out small triangles from the dough. We cut either with a very sharp knife or with a cutter.
   
9. At the base we make notches and wrap the croissants. At this stage, you can add any sweet or savory filling inside.
   
10. We lay out the blanks for croissants on a baking sheet previously lined with baking paper. Cover with foil and leave to rise for about 30 minutes.
    
11. Bake at 180 degrees for 20 minutes. 10 minutes before cooking, grease with a loose yolk. Enjoy your meal!
    

Video recipe

In this video you will find detailed step-by-step instructions for making yeast puff pastry for croissants. The author tells in detail how to knead the dough, how to roll it, and how much to leave in the refrigerator. It also demonstrates how to form ready-made croissants.

Other recipes for puff pastry dishes