How to make croissants from yeast dough. Recipe: Yeast Dough Croissants with Chocolate

This time the recipe is not classic croissants, but French yeast dough stuffed with nuts, dried fruits and poppy seeds. The temptation is strong, I tell you, warm croissants just melt in your mouth. It will definitely surprise your family!

Ingredients for French yeast dough for 12 large croissants:

250 gr warm milk
1 tablespoon dry yeast (12g) or 24g fresh yeast
1 egg
half teaspoon vanilla extract
3.5 cups flour
3 tablespoons of sugar
a pinch of salt
225g butter, room temperature, plus 2 tablespoons melted butter

Cooking:

Mix flour with yeast (if you take fresh yeast, then be sure to dissolve it in warm water), add the remaining ingredients and knead the dough with your hands, rubbing all the ingredients between your fingers, at the end add 2 tablespoons of melted butter between your fingers, at the end adding 2 tablespoons tablespoons of melted butter.
Do not knead the dough for a long time, just combine all the ingredients into one mass. It should remain sticky. Shape the dough into a rectangle, wrap tightly in foil and refrigerate for 1 hour.
Transfer the chilled dough to the work surface of the table and roll out a rectangle 30 x 15 centimeters, so that the short side is on top and bottom. then evenly spread the dough with oil with a brush, leave a margin around the perimeter of 1/2 centimeter.
Fold in 1/3 of the dough, then fold in the bottom, glue the edges and carefully roll into a 25 x 17 cm rectangle. Dust the dough constantly with flour during the process.
As before, put the dough in the refrigerator for 45 minutes. Further, the rolling and cooling process is repeated three times. After the third rolling, wrap the dough in food grade plastic wrap and refrigerate the dough for 5 hours, preferably overnight.
Remove the dough from the refrigerator 20 minutes before preparing the croissant.

While the dough is at room temperature, start filling the croissant.

300 gr white poppy
100 gr raisins
3/4 cup powdered sugar
100 gr walnuts
100 gr blanched almonds
2 tablespoons candied orange peel
2 tablespoons heavy cream
3 shortbread cookies, crushed into crumbs

Besides:

chopped walnuts or almonds for topping (optional)
1 egg beaten with 1 tablespoon milk for brushing
Scald poppy seeds and nuts hot water, let stand for 15 minutes, drain the water and strain through a sieve. Dry with a towel and grind in a blender along with almonds.
Rub the almonds with powdered sugar in a blender. Next, add poppy seeds, nuts, raisins, cookie crumbs and chopped candied fruits. Mix thoroughly, then add the cream and get a fairly plastic mass. The mass should not be too liquid and not too thick (dilute with cream if necessary).
Roll out the croissant dough into a rectangle about 65 x 34 cm and cut into 12 triangles. Spread the filling, leaving a small margin on all sides of the triangle - roll up the shape of the croissant, starting from the wide side to the top of the triangle.
Place all bagels on a greased and floured baking sheet, cover with a damp and warm towel and let rise for about 40 to 50 minutes, or until doubled in size.

Preheat the oven to 180 ° C, spread the risen croissants on top with a beaten egg and milk and place in the oven for 20-25 minutes. As soon as the bagels are browned, remove them from the oven and glaze them warm and, if desired, sprinkle with chopped nuts.

250 grams of granulated sugar
2 - 3 tablespoons of hot water

Pour sugar into a cup, pour hot water over it and stir until the sugar dissolves. Adjust the density by adding water or powdered sugar.

Delicate, airy and crispy French croissants have recently appeared on the shelves of our stores. Of course, they are very reminiscent of the Soviet delicacy beloved by many - bagels, but there are still significant differences between them. As a rule, bagels are made from shortcrust pastry, and they turn out to be denser than soft and fluffy French counterparts. After all, puff or yeast dough is used for croissants, and the fillings can be very diverse - jam, jam, chocolate paste, boiled condensed milk, and in the classic version - no filling at all, but sprinkled with powdered sugar.

I offer you a recipe for delicious, soft and fluffy croissants with a crispy crust, made from yeast dough. Of course, making croissants according to this recipe requires a lot of time, because you need to prepare a yeast dough, but in the end you will get a delicious pastry that no one can resist!

Products:

For test:

milk - 1/2 tbsp.;
dry yeast - 10 gr.;
margarine - 250 gr.;
flour - 3 tbsp.;
egg - 1 pc.;
sugar - 1 tbsp. l.;
salt - 1/2 tsp;
vanilla sugar - 1 tsp;
vegetable oil - 1 tbsp. l.

For filling:

jam, jam, chocolate paste or boiled condensed milk - 200 gr.

For lubrication:

egg yolk - 1 pc.;
milk - 2 tbsp. l.

Cooking method:

Heat the milk to a temperature of 36-37 ° C and dissolve the yeast in it, adding a pinch of sugar. Leave for 10 minutes to let the yeast come to life. To determine the desired temperature, dip a dry, clean finger into the milk. If you feel neither cold nor warm, then the milk has reached the right temperature.
Sift the flour through a sieve into a large bowl.
Add chilled margarine, cut into several pieces.
Grind margarine with flour into crumbs.
In the resulting flour crumbs, beat the egg, pour in the yeast, add salt, the remaining sugar and vanilla sugar. Mix.
Pour in vegetable oil and knead the dough.
Divide the dough into 5 approximately equal parts, transfer to a bowl, cover with a towel and put in the refrigerator for 40 minutes.
Then take out one part and roll it into a thin circle, sprinkling the work surface with flour.
The resulting circle is cut into 12 segments.
On the wide side of each segment lay out the filling.
Roll up the croissants, pinching the ends lightly so that the filling does not leak out.
Thus, form bagels from all parts of the dough. Place them on a baking sheet lightly oiled or lined with parchment paper. Lubricate with a mixture of whipped yolk with milk.
Bake at 180°C for about 10-12 minutes until browned.

Enjoy your meal!
Cook at home with

Yeast dough croissants are airy, crispy French buns. They can be made from both puff pastry and yeast dough. And the filling for them can be the most diverse. Yeast dough croissants are delicious 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 pastries
Servings - 22 pcs.
Cooking time - 3 hours

Yeast dough croissants: how to cook

To prepare croissants from yeast dough, you will need milk, premium wheat flour, sugar, dry yeast, salt, an egg, jam for the 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 sugar with an egg, add salt, ¾ flour and mix it all with milk and yeast. Then add softened butter. Mix everything well, you can use a mixer with dough attachments.

When the dough thickens, knead it well with your hands, adding the remaining flour if necessary, until it is smooth and elastic.

After 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, lightly punch it down and leave for another ten minutes. Then divide the resulting dough into two halves. Roll out each half to make even circle about three millimeters thick. It is necessary to roll out the dough on sugar, i.e. pre-sprinkling the surface on which the dough is rolled out with sugar.

Cut each circle through the center, first 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, lay out the filling - jam, about one teaspoon each.

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 up 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 turn around during baking. You need to lay out croissants with an interval of about two to three centimeters.

Making delicious flaky yeast dough croissants like those served in coffee shops is now possible at home with this unique recipe. Croissants are very tender, soft, airy and multi-layered, with a crispy, incredibly appetizing crust. They can be prepared with different fillings: chocolate, jam or cheese. Our recipe will help you make the best croissants: like from French bakeries.

Ingredients:

flour - 500 grams;
salt - 12 grams;
dry yeast - 15 grams;
water - 150 milliliters;
granulated sugar - 60 grams;
milk - 100 milliliters;
butter - 100 grams (for the dough) + 250 grams (for the layer);
an egg is one piece.

Gorgeous croissants made from puff pastry. Step by step recipe

Add granulated sugar to warm water, mix well, and pour dry yeast. Leave for ten minutes to activate the yeast. They should form a foamy “cap” on the surface.
Advice. The water in which we breed the yeast should be warm, but in no case hot: otherwise the yeast will boil and they will not be activated.
The flour must be well sifted through a sieve in order to enrich it with oxygen. This will make the cake more airy. Add some salt and sugar.
When the yeast "played", pour it to the bulk components. Pour warm milk here and start kneading the dough. It is better to knead it with your hands.
Softened butter, cut into small cubes, is also introduced into the dough, and everything is thoroughly mixed: first in a bowl, and then on a flat surface of the table or kitchen board. The dough for croissants should be smooth, soft, but not sticky to your hands.
We form an even rectangle from the dough, wrap it in polyethylene film and leave in a cold place for four or more hours.
We prepare butter for making croissants from puff pastry. To do this, you need to knead it a little and wrap it in a cut piece of parchment. You should get a square measuring 20 by 20 centimeters.
Advice. In order for the oil to be evenly distributed in the paper envelope, you can roll it out several times with a rolling pin.
We also send the oil to the refrigerator.
When the dough and butter have cooled sufficiently, sprinkle the countertop generously with flour and lay out a piece of dough. We roll it out until a rectangle is formed: twice the size of the envelope with butter.
We spread the butter on the dough (remove the paper) and seal it with dough. Roll out evenly.
Advice. You need to roll out the dough in one direction, starting from the middle to the edges. We should again get a rectangle of the same size as before we sealed the butter in the dough.
On both sides, fold the dough to the middle, and then fold it in half again. We should get a book in which there are four layers of butter and eight layers of dough.
We pack our dough for homemade croissants in a film and send it to the cold: for about an hour.
The same procedure of rolling, and then folding the dough, must be repeated one more time and again sent to rest in a cold place.
We take out the yeast dough and roll it out to a thickness of five millimeters, adhering to the shape of a rectangle with even sides.
Cut the dough into equal and even triangles.
We prepare a baking sheet, namely: we cover it with parchment paper.
We make small notches at the base of the triangle, turning them outward.
We turn the segments of dough in the form of croissants, slightly stretching the edges and rounding them, giving the shape of a horn.
Immediately spread the croissants on a baking sheet, leaving room for the baking to rise.
We cover a baking sheet with croissants from homemade yeast dough and leave at room temperature so that they grow.
When they double in size, they can be smeared with a lightly beaten egg and sent to an oven preheated to 200 degrees Celsius: first for ten minutes, then reduce the temperature to 185 degrees and bake for another ten minutes, until cooked.

Fragrant, very airy home-baked croissants can be served with marmalade, honey or melted chocolate. In such croissants, you can put cheese or ham as a filling. Cook a variety of meals different countries the world in your kitchen: our site - "Very tasty" will help you with this.

Croissants made from yeast dough are especially fluffy and airy. They go great with tea or coffee.

Yeast dough croissants are just right for morning coffee

Ingredients

Dry yeast 14 grams chicken egg 1 piece(s) jam 200 grams Milk 200 milliliters Butter 200 grams Wheat flour 500 grams Sugar 100 grams

Servings: 20
Preparation time: 2 minutes
Time for preparing: 30 minutes

yeast dough croissant recipe

The main thing is not to save money and buy high-quality butter with a high percentage of fat content. The result of any baking depends entirely on the quality of the flour and butter.

Cooking:

Sift flour.
Remove butter from refrigerator to soften slightly.
Heat the milk to a warm state and dilute the yeast in it.
Grind the sugar with the egg, add salt and about ¾ flour. Mix with milk.
Add softened butter to the total mass.
Knead the dough with your hands until elastic, gradually adding flour.
Put in a warm place for 2 hours, covered with a towel.
Punch down the dough and leave to rest for 10 minutes. Divide into 2 parts.
Roll each part on sugar into a circle no more than 3 mm thick. Cut each circle into 12 pieces.
Put 1 tsp on the wide side of the triangles. fillings.
Carefully roll up the blanks, making a pocket so that the jam does not flow out.
Put on a baking sheet with a distance of 2-3 cm from each other, while the sharp tips of the croissants should be at the bottom. This way they won't unfold during the baking process.

Bake 25 min. at 200 °C until golden brown. Sprinkle the baked goods with powdered sugar.

Raisin filling for yeast croissants

The filling can be anything, as long as it is not very liquid. Chocolate cream, boiled condensed milk, poppy seeds, sweet curd mass, chopped nuts, jam - there really are a lot of options.

Poppy filling with raisins is very tasty. Ingredients: