Croissants made from yeast dough are airy, crispy French buns. They can be made from either puff pastry or yeast dough. And the filling for them can be very varied. Croissants made from yeast dough turn out deliciously tasty and fluffy.

Ingredients

• Flour - 500 g
• Milk - 1 tbsp.
• Butter - 200 g
• Sugar - 0.5 tbsp.
• Salt - 0.5 tsp.
• Dry yeast - 14 g
• Egg - 1 pc.
• Jam - 200 g

Information

Sweet pastries
Portions - 22 pcs.
Cooking time - 3 hours

Yeast dough croissants: how to cook

To prepare croissants from yeast dough, you will need milk, premium wheat flour, sugar, dry yeast, salt, egg, jam for filling and exceptionally good butter, since the taste of croissants directly depends on the taste and quality of butter. First you need to sift the flour so that it is saturated with oxygen. Heat the milk, without bringing it to a boil, to about 40 degrees Celsius. Dissolve dry yeast in warm milk. Grind the sugar with the egg, add salt, ¾ flour and mix it all with milk and yeast. Then add softened butter. Mix everything well, using a mixer with dough hooks.

When the dough has thickened, knead it thoroughly with your hands, adding remaining flour if necessary, until it becomes smooth and elastic.

Once the dough is ready, transfer it to a deep bowl, cover with a lid and leave to rise at room temperature for about two hours. When the dough has risen, knead it lightly and leave for another ten minutes. Then divide the resulting dough into two halves. Roll out each half to form an even circle about three millimeters thick. You need to roll out the dough using sugar, i.e. Having previously sprinkled the surface on which the dough is rolled out with sugar.

First cut each circle through the center into two identical halves, then each half in half again, and so on, to make 12 identical isosceles triangles.

At the base of the triangle, i.e. On its wide side, place the filling - jam, about one teaspoon at a time.

You need to roll the croissants from the base of the triangle, from the place where the filling lies. First, make one turn of the dough and lightly press its edges so that the jam is as if in a pocket and does not come out. Then wrap to the very tip of the triangle. Line a baking sheet with parchment paper and place the croissants on it. The sharp tip of the dough should be at the bottom so that they do not unfold during baking. You need to lay out the croissants at intervals of about two to three centimeters.

Croissants made from yeast dough are especially fluffy and airy. They go perfectly with tea or coffee.

Yeast dough croissants are perfect for morning coffee

Ingredients

Dry yeast 14 grams chicken egg 1 piece(s) jam 200 grams Milk 200 milliliters Butter 200 grams Wheat flour 500 grams Sugar 100 grams

• Number of servings: 20
• Preparation time: 2 minutes
• Cooking time: 30 minutes

Recipe for croissants made from yeast dough

The main thing is not to save money and buy high-quality butter with a high percentage of fat content. The result of any baking depends entirely on the quality of flour and butter.

Preparation:

1. Sift the flour.
2. Remove the butter from the refrigerator until it softens a little.
3. Heat the milk until warm and dissolve the yeast in it.
4. Grind the sugar with the egg, add salt and about ¾ of the flour. Mix with milk.
5. Add softened butter to the total mixture.
6. Knead the dough with your hands until elastic, adding flour little by little.
7. Place in a warm place for 2 hours, covered with a towel.
8. Knead the dough and leave to rest for 10 minutes. Divide into 2 parts.
9. Roll each part on sugar into a circle no more than 3 mm thick. Cut each circle into 12 pieces.
10. Place 1 tsp on the wide side of the triangles. fillings.
11. Carefully roll up the pieces, making a pocket so that the jam does not leak out.
12. Place on a baking sheet with a distance of 2-3 cm from each other, with the sharp tips of the croissants at the bottom. This will prevent them from unraveling during the baking process.

Bake for 25 minutes. at a temperature of 200 °C until a golden brown crust forms. Sprinkle the finished baked goods with powdered sugar.

Filling with raisins for yeast croissants

The filling can be anything, the main thing is that it is not very liquid. Chocolate cream, boiled condensed milk, poppy seeds, sweet curd mass, chopped nuts, jam - there really are a lot of options.

The poppy seed filling with raisins is very tasty. Ingredients:

• poppy – 250 g;
• lemon – 1 pc.;
• sugar – 100 g;
• bread crumbs - 1 tbsp. l.;
• raisins – 50 g;
• water – 170 ml.

Preparation:

1. Grind the poppy seed in a mortar.
2. Finely zest the lemon.
3. Add poppy zest, crackers, water, sugar. Mix.
4. Boil until thick and add raisins.

If the filling turns out to be too crumbly, you can add one raw egg to it for viscosity.

Chocolate filling for croissants made from yeast dough

The chocolate filling will please those with a sweet tooth. Ingredients:

• dark chocolate – 120 g;
• butter – 40 g;
• milk – 1.5 tbsp. l.;
• cognac – 1 tsp.

Preparation:

1. Melt the chocolate.
2. Add butter, milk and cognac.
3. Stir and cool.

As a result, the consistency of the mixture should resemble chocolate cream.

Photos of rosy croissants made from yeast dough inspire even inexperienced cooks. Simple and detailed recipes will teach you how to prepare this delicious pastry.

This time the recipe is not for classic croissants, but for French yeast dough filled with nuts, dried fruits and poppy seeds. The temptation is strong, I tell you, warm croissants just melt in your mouth. This will definitely surprise your family!

Ingredients for French yeast dough for 12 large croissants:

• 250 g warm milk
• 1 tablespoon dry yeast (12 g) or 24 g fresh yeast
• 1 egg
• half a teaspoon of vanilla extract
• 3.5 cups flour
• 3 tablespoons sugar
• a pinch of salt
• 225g butter at room temperature plus two tablespoons melted butter

Preparation:

1. Mix flour with yeast (if you take fresh yeast, be sure to dissolve it in warm water), add the rest of the ingredients and knead the dough with your hands, rubbing all the ingredients between your fingers, at the end add 2 tablespoons of melted butter between your fingers, at the end adding 2 tablespoons spoons of melted butter.
2. You should not knead the dough for a long time, just combine all the ingredients into one mass. It should remain sticky. Form the dough into a rectangle, wrap tightly with foil and refrigerate for 1 hour.
3. Transfer the chilled dough to the work surface of the table and roll out a rectangle 30 x 15 centimeters, so that the short side is at the top and bottom. Next, evenly spread the dough with oil using a brush, leaving a margin of 1/2 centimeter around the perimeter.
4. Fold in 1/3 of the dough, then fold in the bottom half, seal the edges and carefully roll into a 25 x 17 cm rectangle. Continue to dust the dough with flour as you go.
5. As before, refrigerate the dough for 45 minutes. Next, the rolling and cooling process is repeated three times. After the third rolling, wrap the dough in food grade plastic wrap and refrigerate the dough for 5 hours, preferably overnight.
6. 20 minutes before preparing the croissant, remove the dough from the refrigerator.

While the dough reaches room temperature, make the croissant filling.

• 300 g white poppy seeds
• 100 g raisins
• 3/4 cup powdered sugar
• 100 g walnuts
• 100 g blanched almonds
• 2 tablespoons candied orange peel
• 2 tablespoons heavy cream
• 3 shortbread cookies, crushed into crumbs

Besides:

• chopped walnuts or almonds for topping (optional)
• 1 egg, beaten with 1 tablespoon milk for brushing
• Scald poppy seeds and nuts with hot water, let stand for 15 minutes, drain and strain through a sieve. Dry with a towel and grind in a blender along with the almonds.
• Grind almonds with powdered sugar in a blender. Next, add poppy seeds, nuts, raisins, cookie crumbs and chopped candied fruits. Mix thoroughly, then add cream and get a fairly plastic mass. The mass should not be too liquid and not too thick (dilute with cream if necessary).
• Roll out the croissant dough into a rectangle measuring approximately 65 x 34 cm and cut into 12 triangles. Spread the filling, leaving a small margin on all sides of the triangle - roll up the croissant shape, starting from the wide side to the top of the triangle.
• Place all the bagels on a greased and floured baking sheet, cover with a damp, warm towel and leave to rise for approximately 40 to 50 minutes or until the items have doubled in size.

Preheat the oven to 180°C, spread the risen croissants on top with beaten egg and milk and place in the oven for 20-25 minutes. As soon as the bagels are browned, remove them from the oven and glaze them warm and sprinkle with chopped nuts if desired.

• 250 grams of granulated sugar
• 2 - 3 tablespoons hot water

Pour sugar into a cup, add hot water and stir until the sugar dissolves. Adjust the density by adding water or powdered sugar.

Croissants made from yeast dough are a delicious delicacy if prepared correctly.

You will have to tinker with it, but the result is worth it, and failures are rare: this dough is not too capricious.

However, it is necessary to strictly follow some rules.

General principles for making croissants from yeast dough

First, the flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps or any debris in the flour. Sifting saturates the flour with air, making it fluffier and lighter.

Secondly, oil, butter or vegetable, must be of high quality. The taste and smell of the dough, as well as its structure, depend on this.

Thirdly, drafts should be avoided when kneading and cutting dough.

Yeast for making croissants from yeast dough can be taken dry or pressed, but always with an unexpired shelf life. If this is compressed yeast, then it should have been stored correctly.

It is advisable to knead the dough for yeast croissants for at least 15-20 minutes, preferably longer.

While the dough is rising, knead it twice.

Recipe 1. Croissants made from Shustriki yeast dough

Ingredients

Milk – 300 ml

Flour – 5 cups

Dry yeast – 15 g

Granulated sugar - 2-4 tablespoons (or more if you need sweet baked goods)

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 lukewarm temperature. If it's hot, cool it down.

Mix some of the flour with the yeast and add to the milk-butter mixture. Stir. Then add flour, ensuring that the dough becomes 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. Cut the circles into 8 “triangles” each.

Place the filling on the wide edge and roll up the croissants.

Place the yeast croissants on a baking sheet lightly greased with oil. Now place the croissants in an oven preheated to 180 degrees.

Recipe 2. Yeast croissants with kefir “Yummy”

Ingredients

Kefir – 300 ml

Flour - about half a kilo

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 with kefir is prepared using the sponge method. That is, first we must prepare the dough. To do this, pour kefir into a bowl and heat it near the radiator or in the microwave until it becomes slightly warm to the touch.

Stir in the crumbled yeast, sugar and three tablespoons of flour. Place the dough in a warm place for about 20-30 minutes.

Pour salt into the bubbled dough, pour in the egg and vegetable oil and begin to gradually add flour, kneading all the time until the dough becomes soft. It is important not to overdo the flour.

Let the dough rise, knead it once during the process.

Divide the dough into 3-4 pieces, roll into flat cakes and cut into triangles.

You can simply roll each into a croissant, or you can put the filling on the 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 turn out to be very flaky in structure, but you just need to grease them with good butter, making sure there is enough of it.

Ingredients

Milk – approximately 1 glass

Refined vegetable (preferably corn) oil - half a glass

Flour – half a kilo

A sachet (5 g) of dry yeast

Butter – 80 g

Yolk of 1 egg

Poppy, sesame - about a glass

Salt – ½ teaspoon

Sugar – 3 tablespoons

Cooking method

First, you should warm the milk slightly (so that it seems a little lukewarm), then stir the yeast in it, cover with a clean towel, put it in a warm place and wait for the dough to foam.

Pour vegetable oil into the dough, add sugar, yolk and salt and add flour little by little until the dough acquires a pleasant soft consistency.

Cover the dough with a towel and leave to rise (about an hour) until it has increased in size by one and a half times.

Melt the butter.

Divide the dough into four pieces, roll them into balls and let them rise a little more. Roll each ball into a flat cake, thoroughly grease one flat cake with butter, cover the second, also grease with butter, then the third and fourth. There is no need to grease the top cake. Lightly press the flatbreads with a rolling pin, fold them in four, roll them again with a rolling pin, carefully make a ball, which you then roll into a flatbread.

Generously grease a new flatbread with butter and sprinkle with sugar, poppy seeds and sesame seeds.

Cut the flatbread into 16 sections and roll into croissants, starting at the wide end.

To bake, place in the oven and cook at 200 degrees for about half an hour.

Recipe 4. Yeast croissants with chocolate filling

Ingredients

Flour – 2 cups

Egg – 1 whole and 1 yolk

Sour cream – 2 tablespoons

Milk – half a glass

Yeast – 1 sachet

Milk – half a glass

Butter – 100 g

Sugar – 1 tablespoon + for sprinkling

Bitter chocolate for filling

Cooking method

Prepare the dough first. To do this, slightly heat the milk, into which, when its temperature is about 35 degrees, add sugar, as well as yeast and salt, and leave for a while. When the dough bubbles, you can add other ingredients: melted butter, sour cream, eggs and vegetable oil. Use a mixer to mix. Add flour while kneading until you get a nice, soft dough.

Let the dough sit for 20-30 minutes. Roll out two thin flatbreads and cut each into 8 pieces, like a pizza.

Place 2 squares of chocolate on the wide edge of each piece and roll up the 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 better to use processed cheeseburger cheese.

Ingredients

Flour – 500 g

Kefir – 150 ml

Yeast – 1 sachet

Vegetable oil – 1 tablespoon

Warm water – half a glass

Granulated sugar – 1 teaspoon

Processed cheese in slices – 2 packs

Raw smoked ham or bacon – 200 g

Sesame - a handful

Egg yolk – 1 piece

Salt - a pinch

Cooking method

Gently stir the yeast and sugar in warm water, cover with a napkin and leave for 15 minutes.

Meanwhile, mix kefir together with vegetable oil with two-thirds of the flour and salt, knead well and pour in the dough a little at a time, kneading thoroughly.

Add flour until you get an elastic and fairly dense dough. Leave it to rise in a warm place for at least an hour.

Roll out the dough on a floured surface into a layer about 2 mm thick, cut into wedges. Place a slice of cheese and a strip of bacon on the wide edge and wrap the croissant like a roll.

Brush the finished products with beaten yolk and dip in sesame seeds.

Bake on a greased baking sheet for about half an hour at 210 degrees.

Recipe 6. Traditional yeast dough croissants

This is, of course, the most labor-intensive version of the yeast croissant recipe, but the baked goods turn out excellent.

Ingredients

Flour – half a kilo

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 until it feels slightly warm to the touch. Pour a couple of tablespoons of sugar into it and add yeast, then let it sit for a while somewhere warm and free of drafts until the dough foams.

Melt the butter (not all, but only 250 g), stir in 2 eggs, add salt, pour in the milk and yeast and add half the flour. Knead thoroughly and put everything in the same warm place for half an hour.

While kneading the dough, add the required amount of flour and let the dough rise again.

Using a rolling pin, pressing quite hard, roll out the dough into an even layer. Cut a well-frozen piece of butter into thin slices and place them on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil onto the layer with butter, and then wrap the other side of the dough up. Roll out very carefully. Now fold the dough into thirds again and roll out a little again. Wrap the dough in a plastic bag or, better yet, in cling film and put it in the refrigerator as is. After half an hour, take it out, fold it in three again, roll it out and place it in the refrigerator.

Repeat the procedure 3 to 5 times.

After rolling out the dough one last time, cut it into triangles and roll each of them into a croissant.

Brush the finished croissants with beaten egg, let rise for about 20 minutes and bake for about half an hour in an oven at a temperature of up to 200 degrees.

Recipe 7. Lean yeast croissants

And this recipe for croissants made from yeast dough will appeal to those who fast or limit themselves to animal fats.

Ingredients

Flour – half a kilo

Warm water – 250 ml

Pressed yeast – 15 g

Vegetable oil - half a glass

Salt, sugar

Cooking method

First, take the yeast and stir it in warm water, and set it all aside until the dough foams.

Knead the dough from the 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, and make balls. Roll the balls into flat cakes, grease with vegetable oil and place in a stack.

Flatten a stack of flat cakes and then roll them out into a layer.

Cut triangles from the resulting layer. Place a filling (for example, a piece of marmalade) on the wide side of each of them and roll it up into a croissant. You can make it without filling, but then you can decorate the top of the finished product with melted liquid chocolate or leave it like that, just add more sugar when kneading.

Place the croissants on a baking sheet and place in a warm place until 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 made from anti-crisis yeast dough

Ingredients

Flour – 2 cups

Warm water – 1 glass

Vegetable oil – 2 tablespoons

Dry yeast - half a bag

Sugar – 3 + 5 tablespoons

Salt, vanillin - to taste

Cooking method

Knead a soft and elastic dough from water, yeast, three tablespoons of sugar and flour. Roll it out into a sheet, grease it with vegetable oil and lightly sprinkle it with granulated sugar, fold it and roll it out again. Do this 3-5 times.

Roll out again and cut into triangles. You can put any filling on the wide edge, or you can put nothing, but just roll it up like a bagel.

Let the formed croissants rise for about an hour and then bake in the oven at 180 degrees for about 20 minutes.

You can make croissants from yeast dough “with this”, or 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 added to the dough.

The formed croissants should be allowed to rise thoroughly. If this is not done, the puff pastries will not be airy.

In order not to spend too much time on this process, you can place the products in the oven, setting the temperature to 50 degrees, then the croissants will rise in about 30 minutes. And only then increase the temperature to the degrees required for baking.

If you don’t have time to prepare the dough, use store-bought dough.

Before baking, the top of the products can be brushed with egg, egg yolk or sweet strong tea.