Croissants dough

Steps Making Recipes Croissants dough using 8 ingredients and 22 steps

Croissants dough - Shape the croissants: Remove the dough from the refrigerator. Croissant dough (pâte à croissants or pâte levée feuilletée) is made by repeatedly rolling and folding a leavened puff pastry dough that contains lots of chilled butter. A Croissant dough is a laminated dough. It's similar to puff pastry only it contains yeast. That means you have two layers of slightly sweet dough with a layer of butter in between.

This puffs each paper-thin layer of dough up giving your croissants hundreds of buttery layers.

Croissants are just one of those things where you will never fully appreciate one when you eat it Fold the dough into thirds over the butter (like a business letter).

You can cook Croissants dough using 8 ingredients and 22 steps. Here is how you achieve it.

Ingredients make Croissants dough

1. Prepare 400 gms all purpose flour.
2. Prepare 200 gms pastry margarine.
3. You need 50 gms sugar.
4. It's 20 gms margarine/butter.
5. You need 10 gms yeast.
6. Prepare 1 tsp salt.
7. It's 1 cup warm milk + water.
8. You need 1 egg for egg washing.

Croissants dough instructions

1. Assemble and weigh all your ingredients and equipments..
2. In a bowl, sieve your flour and add 20 gms butter / margarine, add sugar, yeast and salt..
3. Rub in all the above ingredients till all incorporate..
4. Make a well in the centre and add some warm water milk mixture. Pour little by bittle as you mix gently..
5. Transfer the dough to a floured surface n continue kneading making a good soft fine dough..
6. Once done, cover your dough using a clean cloth for 20- 30mins..
7. From there, after 30 mins, get out your dough and make some opening..
8. In that opening, put inn your pastry margarine..
9. Then cover your pastry margarine with the dough completely..
10. Using your hands or rolling pin, press down your dough for margarine to bond with the dough..
11. Make your first single turn. Cover it with a cling foil and let it rest in the chiller for 30 mins..
12. Start rolling your dough in a rectangle shape..
13. After 30 mins, remove it and repeat the single turns twice, making it rest after each turn..
14. Lastly make a double turn and roll out your dough in readiness for the croissants. Note: I did 3 single turns and 1 double turn. If possible, you can more that that for more layers making sure you chill it for 30 mins after each turn for better results..
15. Roll out your dough and make a nice rectangle shape. If big, feel free to divide it by half as shown n make some almost small triangle shapes..
16. Cut out all of them..
17. Make some insertion / a small cut at the top..
18. Start hand rolling from the top where the cuts are making some nice croissants shapes as shown below in steps No 19..
19. Roll all of them as u set them aside..
20. Arrange them in a baking tray, Cover n let them rest for 30 mins for them to kinda double in size..
21. Egg wash them ready to be baked. Bake at 180 degrees for 20-30 mins..
22. Photo of them baked loading.....

Croissants dough - This Nutella croissant recipe is loaded with layers of buttery flakey croissant dough along with your favorite chocolate hazelnut spread. Croissant dough can be very intimidating but all you need is time, a little bit of muscle strength, patience and you are guaranteed to make this beautiful pastry at home. To make the croissant dough (Flour surface if dough becomes sticky but excess flour will prevent dough from sticking to itself.) The croissants were light flaky and tastes great. I used a little more flour as well used pastry four. So how to make croissant dough? This dough is laminated: this means that it is made of a kneaded détrempe (basically flour, water and yeast plus sugar, salt and milk powder). Unwrap the dough and place it on a lightly floured work surface. Thank you and good luck