Irresistible yeast croissants: Timeless treats for all ages
Who doesn't love fresh, homemade pastries? Yeast croissants are a timeless classic that never loses its appeal. Delicate, fluffy, and as soft as a sponge—perfect for breakfast, with an afternoon coffee, or as a sweet treat for guests. This recipe guarantees success, even if you're not very experienced with yeast dough.
Some pastries never go out of fashion and always remind us of the cosy warmth of home. Yeast croissants definitely belong to this category. Soft, fluffy, butter-scented, and slightly golden—they're perfect with a cup of milk, cocoa, or an afternoon coffee. Seemingly simple, they have a certain charm that makes them irresistible.
Yeast croissant recipe
These yeast croissants are a standout among homemade pastries. Soft, light, and beautifully risen—they're perfect for both everyday enjoyment and special occasions.
Ingredients:
- 600 grams of wheat flour,
- 30 grams of fresh yeast,
- 1 cup milk,
- 115 grams of butter,
- 5 tablespoons sugar,
- A pinch of salt,
- 3 eggs,
- For brushing: egg yolk + 1 tablespoon milk.
Preparation:
- Crumble the yeast and dissolve it in warm milk with 1 teaspoon of sugar. Set aside for 10 minutes to rise.
- Sift the flour into a large bowl, and add the sugar, salt, yeast mixture, eggs, and melted and cooled butter.
- Knead a smooth, elastic dough, cover it, and place it in a warm area for about 1 to 1.5 hours to double in size.
- Divide the risen dough into several parts, roll each into a circle, cut into triangles, and roll from the base to the tip.
- Place them on a baking tray lined with parchment paper. Let them rise again for 20-30 minutes, and before baking, brush the croissants with the egg yolk and milk mixture.
- Bake in a preheated oven at 180 degrees Celsius for about 15-20 minutes, until golden.
Why must yeast dough rise properly?
Success in making yeast croissants largely depends on the proper rising of the dough. It is the rising process that gives the pastries their lightness and fluffiness. Yeast, when fed with sugar and warm milk, starts working, producing carbon dioxide. This causes the dough to rise and become aerated.
If we skip this step or don't give the dough enough time, the croissants will be dense and heavy. That's why it's important to allow the dough to double in size during the first rise and later, when the croissants are shaped, to give them another short rest before baking. This simple yet crucial step ensures that the pastries are as soft as a sponge and retain their freshness for a long time.
