Flaky Croissants

Flaky Croissants

Flaky croissants with butter. These are a lot of work but taste great.

Ingredients: 10

Strong (bread) flour
150 g
2 g
90 ml
15 g
Dry yeast
3 g
Butter (for the butter layer)
90 g


1. Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate.
2. Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes. Let sit for 30 minutes at room temperature.
3. Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
4. Roll into a 20 cm square.
5. Wrap the butter with the dough.
6. Roll with a rolling pin until it's 20 x 40 cm.
7. Fold in thirds, and let it rest for 30 minutes in the fridge.
8. Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total.
9. Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
10. Cut a small slit in the middle of the base.
11. Stretch the slit towards the sides, and roll it up.
12. Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃.
13. When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210℃, and it's done.

Story Behind this Recipe

Even though the croissants are hard to make, I wanted to give it a try.