Yeast dough croissants are a delicious treat if cooked correctly.
You have to tinker with it, but the result is worth it, and failure is rare: this dough is not too capricious.
However, certain rules must be strictly followed.
General principles for the preparation of croissants from yeast dough
First, flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps and any litter in the flour. Sifting nourishes the flour with air, makes it more fluffy, easier.
Secondly, butter, butter or vegetable, you must take quality. The taste and smell of the dough, as well as its structure, depend on this.
Thirdly, when kneading and cutting the dough, drafts should be avoided.
Yeast for making croissants from yeast dough can be taken dry or pressed, but always with an expired shelf life. If it is pressed yeast, then they should have been stored properly.
It is advisable to knead the dough for yeast croissants for at least 15-20 minutes, preferably longer.
While the dough rises, it is necessary to knead it twice.
Recipe 1. Croissants from yeast dough "Shustriki"
Ingredients
Milk - 300 ml
Flour - 5 glasses
Dry yeast - 15 g
Sugar - 2-4 tablespoons (or more if you need sweet pastries)
Butter - 300 g
Salt - a little, about half a spoon
Filling, for example, marmalade
Cooking method
Melt the butter in a bowl and mix it with milk, salt and sugar. The mixture should be a pleasant tepid temperature. If hot - cool.
Mix part of the flour with yeast and pour into the milk-butter mixture. Stir. Then add flour, ensuring that the dough is tender and soft, but not liquid. Knead well.
Let stand for literally 10 minutes, divide into five approximately equal pieces, roll each into a circle. Circles cut into 8 "triangles" each.
Put the filling on a wide edge and roll the croissants.
Spread the yeast croissants on a baking sheet lightly oiled. Now send the croissants to an oven heated to 180 degrees.
Recipe 2. Yeast croissants on kefir "Yummy"
Ingredients
Kefir - 300 ml
Flour - about a pound
Egg - 1 piece
Pressed yeast - 25 g
Vegetable oil - 3 tablespoons
Sugar - 1 tablespoon
Salt - a third of a teaspoon
Cooking method
The dough for yeast croissants on kefir is prepared in a sparse way. That is, we must first prepare the dough. To do this, pour kefir in a bowl and heat it near the battery or in the microwave so that it becomes slightly tepid to the touch.
Stir in the crumbled yeast, sugar and three spoons of flour. Place the dough in a warm place for about 20-30 minutes.
Pour salt into a bubbly dough, pour the egg and vegetable oil and begin to pour in a little flour, kneading all the time, until the dough is soft. It is important not to shift the flour.
Put the dough in, in the process once knead it.
Divide the dough into 3-4 pieces, roll into cakes and cut into "triangles".
You can simply roll each into a croissant, or you can put the filling on a wide part.
Bake in the oven at 180 degrees for 20 minutes.
Recipe 3. Yeast dough croissants with poppy seeds and sesame seeds.
These yeast croissants are very flaky in structure, but be sure to lubricate with good oil, making sure that it is enough.
Ingredients
Milk - approximately 1 cup
Refined vegetable (preferably corn) oil - half a cup
Flour - a pound
Bag (5 g) of dry yeast
Butter - 80 g
Yolk 1 eggs
Poppy, sesame seeds - about a glass
Salt - ½ teaspoon
Sugar - 3 tablespoons
Cooking method
First you need to warm the milk slightly (so that it seems a little lukewarm), then stir the yeast in it, cover it with a clean towel, put in a warm place and wait until the dough has frothy.
Pour vegetable oil into the dough, add sugar, yolk and salt and add a little flour until the dough acquires a pleasant soft consistency.
Cover the dough with a towel and leave to rise (about an hour) until it increases in size by one and a half times.
Melt the butter.
Divide the dough into four pieces, roll balls out of them and let it come a little more. Roll each ball into a cake, thoroughly grease one cake with oil, cover the second, also oil, then the third and fourth. The top cake is not lubricated. Slightly squeeze the cakes with a rolling pin, fold them four times, roll the rolling pin again, gently make a ball, which is then rolled into a cake.
Generously grease a new tortilla with butter, sprinkle with sugar, poppy seeds and sesame seeds.
Cut the cake into 16 sectors and roll the croissants, starting from the wide end.
For baking, place in the oven and cook at a temperature of 200 degrees for about half an hour.
Recipe 4. Yeast croissant with chocolate filling
Ingredients
Flour - 2 cups
Egg - 1 whole and 1 yolk
Sour cream - 2 tablespoons
Milk - half a cup
Yeast - 1 sachet
Milk - half a cup
Butter - 100 g
Sugar - 1 tablespoon + for sprinkling
Vegetable oil - 1 tablespoon
Salt
Bitter chocolate for toppings
Cooking method
First cook the dough. To do this, slightly warm the milk, in which, when its temperature is about 35 degrees, put sugar, as well as yeast and salt and leave for a while. When the dough is bubbling, other ingredients can be added: melted butter, sour cream, eggs and vegetable oil. Use a mixer for mixing. Add flour, kneading, until a pleasant and soft dough is obtained.
Let the dough stand for 20-30 minutes. Roll two thin cakes out of it and cut each into 8 parts, like pizza.
On the wide edge of each piece, put 2 squares of chocolate and roll a croissant.
Bake the croissants in the oven, preheated to 180 degrees, for about half an hour.
Recipe 5. Yeast Dough Croissants with Ham and Cheese
For this recipe for yeast croissants, it is best to take cream cheese for cheeseburgers.
Ingredients
Flour - 500 g
Kefir - 150 ml
Yeast - 1 sachet
Vegetable oil - 1 tablespoon
Warm water - half a cup
Sugar - 1 teaspoon
Processed cheese in plates - 2 packs
Raw Smoked Ham or Bacon - 200 g
Sesame - a handful
Egg yolk - 1 piece
Salt - a pinch
Cooking method
Gently stir yeast and sugar in warm water, cover with a napkin and leave for 15 minutes.
Meanwhile, mix kefir with vegetable oil with two-thirds of flour and salt, knead well and pour a little there, carefully kneading the dough.
Add flour until an elastic and fairly dense dough is obtained. Put it to rise in a warm place for at least an hour.
Roll out the dough on a surface dusted with flour into a layer of about 2 mm thick, cut into wedges. On a wide edge, put a plate of cheese and a strip of bacon and wrap a croissant like a roll.
Grease finished products with whipped yolk and dip in sesame.
Bake on a greased baking sheet for about half an hour at a temperature of 210 degrees.
Recipe 6. Traditional yeast dough croissants
This is by far the most time-consuming version of the recipe for yeast croissants, but baking is excellent.
Ingredients
Flour - a pound
Milk - 2/3 cup
Butter - 450 g
Dry yeast - 20 g
Eggs - 3 pieces
Salt, sugar, a little vegetable oil
Cooking method
Heat the milk to a temperature that feels a little warm to the touch. Pour a couple of tablespoons of sugar into it and put the yeast in, and then let it stand for a while somewhere where it is warm and there are no drafts, until the froth foams.
Melt the butter (not all, but only 250 g), mix 2 eggs in it, add salt, pour milk with yeast and add half the flour. Knead thoroughly and put everything in the same warm place for half an hour.
Kneading the dough, add the necessary amount of flour there and again let the dough come up.
Roll out with a rolling pin, pressing quite hard, the dough into a flat layer. Place a well-frozen piece of butter on thin plates and lay them on a dough sheet so that 2/3 of the sheet is covered. The part without oil is wrapped on a layer with oil, and then upward and the second side of the dough is wrapped. Roll it out very carefully. Now fold the dough three times again and roll out again a little. Wrap the dough in a plastic bag or, better, in a plastic wrap and in this form send it to the refrigerator. After half an hour, remove, fold again in three, roll out and place in the refrigerator.
Repeat the procedure 3 to 5 times.
After rolling out the dough for the last time, cut it into triangles and roll each of them into a croissant.
Grease the finished croissants with a beaten egg, let it go for about 20 minutes and bake for about half an hour in the oven, the temperature of which is up to 200 degrees.
Recipe 7. Lean Yeast Croissants
And this recipe for croissants from yeast dough will appeal to those who fast or limit themselves in animal fats.
Ingredients
Flour - a pound
Warm water - 250 ml
Pressed Yeast - 15 g
Vegetable oil - half a cup
Salt, sugar
Cooking method
First, take the yeast and stir them in warm water, and set it aside until the dough froths.
Knead the dough from dough, vegetable oil (50 ml) and flour, adding salt and sugar, and if desired, also vanilla sugar.
Let the dough rise, divide it into 10 pieces, make balls. Roll balls into cakes, grease with vegetable oil and stack in a pile.
Take a stack of cakes, and then roll them into a layer.
Cut the triangles from the resulting layer. On the wide side of each of them put a filling (for example, a piece of marmalade) and curl up with a croissant. You can cook without filling, but then you can decorate the top of the finished product with melted liquid chocolate or leave it like this, just put more sugar when mixing.
Arrange the croissants on a baking sheet and put in heat so that the products rise (for an hour and a half).
Bake for 20 - 25 minutes in an oven heated to 180 - 190 degrees.
Recipe 8. Croissants from yeast dough "Anti-crisis"
Ingredients
Flour - 2 cups
Warm water - 1 cup
Vegetable oil - 2 tablespoons
Dry yeast - half a bag
Sugar - 3 + 5 tablespoons
Salt, vanillin - to taste
Cooking method
From water, yeast, three tablespoons of sugar and flour, knead a soft and elastic dough. Roll it out with a layer, grease it with vegetable oil and sprinkle it with sugar slightly, fold it and roll it again. Do it 3-5 times.
Roll out again and cut into triangles. On the wide edge, you can put any filling, or you can not put anything, but simply roll up a bagel.
Allow the formed croissants to rise for about an hour, and then bake in the oven at 180 degrees for about 20 minutes.
Yeast croissants: tricks and tips
You can make croissants from yeast dough "with this", and you can also have a filling, sweet (jam, marmalade, toffee, poppy seeds, etc.) or salty (cheese, ham, sesame, etc.). Depending on this, about 5 or about 30 grams of sugar should be put in the dough.
Formed croissants should be given a good lift. If this is not done, the puffs will not be airborne.
In order not to spend too much time on this process, you can put the products in the oven, setting the temperature to 50 degrees, then the croissants will rise in about 30 minutes. And then increase the temperature to the degrees necessary for baking.
If there is absolutely no time to prepare the dough, use the purchased one.
The top of the items before baking can be greased with an egg, egg yolk or sweet strong tea.
