Just Found The EASIEST Way To Make Croissants | Why I Didn’t Know This Method Before!

Today I’ m gonna share the easiest way to make croissants, without folding and without machines.


300g (2 cups) Bread flour

4g (1/2 tbsp.) Instant yeast

25g (2 tbsp.) Sugar

1pc (50 g+-) Egg

145g (0.6 cup) Milk

3g (1/2 tsp) Salt

20g (1.4 tbsp.) Unsalted butter

90g (6 tbsp.) Unsalted butter

200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes


1. 1 piece of ( 50 grams +- ) egg, 2 tablespoons (25 grams) of sugar, 1/2 tablespoon (4 grams) instant yeast, 145 grams (0.6 cup) milk. Mix well, 2 cups (300 grams) bread flour, or plain flour, 1/2 teaspoon (3 grams) salt. Stir into a dough.

2. Knead the dough by hand, this dough is a little harder than normal bread dough. Move the dough to the mat, 1.4 tablespoons (20 grams) unsalted butter. Knead the butter into the dough, then knead it until it becomes smooth. Round and press it flat. Divide the dough into 9 parts, each part is about 60 grams. Roll out each small dough. Rest for about 15 minutes.

3. After 15 minutes, take out the dough and sprinkle flour to prevent sticking. Roll out the dough into a circle of about 20 centimeters in diameter, 6 tablespoons (90 grams) unsalted butter softened at room temperature. Spread about 11 grams on the dough sheet. Then cover with a dough sheet and spread a layer of unsalted butter on top. Then, repeat the process for all the sheets of dough. Press it to avoid any air in it. Wrap in plastic wrap and freeze for 20 minutes, if you do it in winter it is recommended to refrigerate for 20 minutes.

4. Take out the dough after 20 minutes, it is very hard. Sprinkle more flour on the mat and on the dough. Roll out the dough with a thicker rolling pin, making sure to use a good balance of pressure. Roll one side for a while, then turn it over and roll it again for a while. Finally, roll it out to a circle of about 40 centimeters in diameter.

5. Divide into 12 parts. Roll up each piece of dough and arrange it like a croissant. Roll up each piece of dough, keeping the tip down and not showing out. Put on a baking tray and let rise, it will take about 2-3 hours. After fermentation, brush the top with beaten egg.

6. Bake at 200°C (390°F) for 10 minutes, then at 180°C (355°F) for 6 minutes . Wow, it’s out of the oven, so tempting! Cut and see the cellular tissue inside, perfect!