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Nonie Dwyer Presents Traditional Croissants

# How to Make Croissants | Step-by-Step Guide

Have you already mastered bread-making and are ready to take your skills to the next level? In this step-by-step tutorial, Nonie will show you how to make delicious croissants from scratch.

## Ingredients:

– 1kg white bread flour
– 10g yeast
– 140g caster sugar
– 330ml warm milk
– 20g salt
– 2 packs of butter

Looking for more culinary adventures? Check out our popular [Bread Making Course](http://goo.gl/FRBxNr)!

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The secret to the flaky softness of croissants lies in the intricate layering of butter and dough. Watch as Nonie shares her expert technique, guiding you through each step with easy-to-follow instructions.

Start by combining 1kg of white bread flour, 10g of yeast, 140g of caster sugar, 330ml of warm milk, and 20g of salt. Knead the dough for 10 minutes, then let it chill overnight in the fridge.

The next day, it’s time to incorporate the butter. Place 2 packs of lightly chilled, unsalted butter in a sturdy plastic bag. Roll it into a rough rectangle about 1 centimeter thick.

Now, it’s time to layer the butter and dough. Roll out the dough and ensure that the butter covers about 2/3 of the surface. Fold the top layer of dough over the butter, then fold the bottom half over the top, making sure to match the lines neatly. Seal the edges by gently rolling them with a rolling pin.

Continue rolling out the dough, taking care not to let the butter break through. Fold the dough multiple times to create layers. Chill the dough for 10 minutes before rolling it out again.

Once the dough is ready, cut it into quarters and then triangles. Roll up each triangle gently, tucking in the ends. Set the croissants aside in a warm spot to rise. For convenience, make a large batch and freeze the extras for later.

Before baking, brush the croissants with an egg wash for a beautiful shine. Bake at 200 degrees for approximately 10 minutes, then reduce the temperature to 180 degrees and bake for a further 10 minutes.

Open the oven and marvel at your perfectly baked croissants – light, fluffy, and incredibly delicious. Enjoy the delightful aroma and treat yourself to a mouthwatering breakfast experience. Impress your friends and family with your culinary skills by making these heavenly croissants from scratch!

Transcript of the video: [source](original-video-source-link)

Ok, you’ve mastered bread, what’s next? Ever wondered how to make croissants? Nonie takes you through it step by step here.

INGREDIENTS:
– 1kg white bread flour
– 10g yeast
– 140g caster
– 330ml warm milk
– 20g salt
– 2 packs of butter

Why not try our popular Bread Making Course: http://goo.gl/FRBxNr

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What do you think?

Written by River Cottage

25 Comments

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  1. The recipe is missing 330ml of water. It's missing from both the description and the video. If you don't realise that it'll be some bad times.

    Also, for those who're wondering, a "pack" of butter is 250 grams. So this is calling for 500 grams

  2. Just made these. I ended up adding an extra 150ml of warm milk and the dough was still very dry and hard to work with. Other than that (and the fact that because it was dry I couldn't roll it out thin) they tasted amazing. I added a small pinch of sea salt to the top of mine to give it a little bit more savory note

  3. nice homemade ones! why are u doing so many layers on the roll? why dry jeast? and what was the wieght on the one u made? 🙂 yea im a nerd :>

  4. Nicely done again! Truly lovely croissants. The same technique works when making Danish pastry as well. Keep these delightful videos coming. Blessings ChefMike

  5. For those counting calories, it's 9200 kcal total all the ingredients added up.  Divide that by 2 dozen.

    It's about 383 kcal per croissant, which is pretty average.

  6. food snobs never amaze or impress as much as they think they do – these look yummy and for the everyday cook will work just fine – however if someday we get to be 5 star chefs like some commenters think they are we can improve on our skills

  7. The quality of the butter determines the quality of the croissants.I believe that millfiell  was actually a failed croissant dough that had been folded more times.

  8. Really like what river cottage deliver to us: not just the food, but the sincerity. Make food from scratch, not afraid of troublesome steps, use fresh and local ingredients, detail instructions. Love max!

  9. Nice recipe. I'll certainty  try it as soon as i can, but here is the question… How about adding some jam, or other sweet filling into the middle of the bun? That's how I remember croissants back in the days when I was a kid.

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