Croissant : A Pastry Of Austrian Origin

A croissant is crescent shaped pastry of Austrian origin. Making these tasty pastries is very easy with right techniques and preparation. So what are waiting for? scroll down to read more about how to make tasty croissants at home.

Required Ingredients

  • 1 1/2 cups whole milk, heated to 105°F–110°F
  • 1/4 cup of light brown sugar
  • 1/4 teaspoon active dry yeast
  • 3 3/4 to 4 1/2 cups unbleached all-purpose flour
  • 1 tablespoon of kosher salt
  • 1 1/2 cups of cold unsalted butter


  1. Make dough:
    • Mix warm milk, brown sugar and yeast in a bowl for 5 minutes and wait till it turns foamy. (If the mixture is not mixed properly and if it doesn’t foam, discard the entire mixture and start over.) Set the mixture aside for a certain time and add 3 3/4 cups of flour and salt and mix with dough at low speed and repeat this process for about 5-7 min until the dough is smooth and soft
    • Transfer dough to a even surface and knead it by hand for about 2 minutes, add more flour depending upon the dough texture and make sure the final product is a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and let it cool for an hour in a plastic wrap.
  2. Prepare and shape butter:
    • After dough has chilled, arrange the stacks of butter horizontally, with their sides touching, on a plain surface. Beat the butter with a rolling pin to soften slightly. Scrape butter into a block and put on a kitchen towel, then cover with another towel.Once this is done pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle.
  3. Roll out dough:
    • Remove the chilled dough from a plastic wrap and roll it on a plain floured work surface, dust the dough as necessary and stretch it into a 16- by 10-inch rectangle. Once the kneading is done put the butter in the center of the dough and fold the dough into the shape of a letter, bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
    • Turn dough so a short side is nearest to you, and then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform rolls. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
    • Remove any excess flour with a brush. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. After every fold make sure the dough is chilled in a plastic wrap for an hour.
  4. Baking and making remaining folds:
    • Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. If any butter oozes or comes out out while rolling, dust it with flour to prevent sticking. Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
    • Brush the croissants with beaten egg using a pastry brush and put them into the oven and bake them for about 10 minutes at 200 Degrees celsius. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 10-15minutes until they are well browned and puffy.