I have made croissants with this recipe many times, especially when I need something quick and filling for guests or family. The dough is easy to work with and there aren't many complicated steps. The filling can be changed depending on what you have at home, but I most often use chocolate cream.
Quick Info
Total time: approximately 2 hours (including rising and baking)
Preparation time: 20 minutes (without rising)
Rising time: 1 hour
Baking time: 40 minutes
Servings: approximately 40 croissants, depending on how big you make them
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for family or simple occasions
Ingredients
1 kg flour
0.5 l milk
250 ml oil
100 g sugar
1 egg
1 cube of yeast (approx. 25 g)
Filling of choice: chocolate cream, jam, or fruit preserve
Preparation method
1. Start with the yeast. Put the yeast cube in a small bowl, add a tablespoon of sugar and a few tablespoons of warm milk. Mix and let sit for 5-10 minutes to activate.
2. In a large bowl, beat the egg with the sugar, remaining milk, and oil. You can use a whisk or a spoon.
3. Pour the activated yeast over this mixture and mix again.
4. Gradually add the flour. Initially mix with a spoon, then start kneading by hand. Add enough flour to get a soft, non-sticky dough. You don't need to add all the flour at once.
5. Knead the dough for 5-10 minutes until it becomes elastic. Cover the bowl with a towel and let it rise for about an hour in a warm place.
6. When the dough has doubled in volume, turn it out onto a lightly floured surface.
7. Divide the dough into smaller pieces and roll them out one by one into sheets about 0.5 cm thick. They don't have to be perfectly round.
8. Cut the sheets into squares. On each square, place a teaspoon of chocolate cream or jam. Don't overload, otherwise the filling will leak during baking.
9. Roll each square into a croissant, sealing the edges slightly to prevent the filling from leaking out.
10. Place the croissants on a baking tray lined with parchment paper or greased. Leave a little space between them.
11. Put the tray in a preheated oven at 180°C. Bake for about 40 minutes. They are ready when they turn slightly golden at the bottom.
Why I make this recipe often
These croissants turn out fluffy and keep well for a few days, especially if you don't use too wet a filling. You can work quickly with the dough, it doesn't require complicated techniques, and the ingredients are accessible. I like that I can change the filling without ruining the recipe.
Tips and variations
Tips
- Flour varies, so add it gradually and adjust if necessary to avoid a dough that is too hard.
- If the dough seems too sticky, add a little more flour.
- Let the croissants cool before removing them from the tray to avoid breaking.
- For a nicer color, you can brush the croissants with a little milk, although this is not mandatory.
Substitutions
- If you don't have chocolate cream, you can use fruit jam, whatever you have in the pantry.
- Margarine can also be used instead of oil, but the final texture will be slightly different.
Variations
- The filling can be adapted: ground nuts mixed with sugar, raisins, fruit preserve.
- You can add a pinch of salt to the dough if you want, but it's not included in the original recipe.
Serving ideas
- They are good plain, with coffee or tea.
- If you want, you can dust them with vanilla sugar after they have completely cooled.
Frequently asked questions
Can I use dry yeast instead of fresh yeast?
Yes, but adjust the quantity: one packet (7 g) of dry yeast is enough for this amount of flour.
How thick should the dough sheets be?
About 0.5 cm, not too thin, otherwise the filling might leak during baking.
Do I have to use an egg?
The egg helps with texture and color, but if you don't want to use it, you can try without it, although the dough will be less fluffy.
How do I prevent the filling from leaking during baking?
Don't put too much cream or jam on each square and seal the edges as well as you can when rolling the croissants.
Do the croissants stay soft the next day?
Yes, if you keep them covered in a box or bag.
Nutritional values
Estimation (for one croissant, if 40 pieces are made):
Calories: approx. 140 kcal
Protein: 3 g
Fat: 5 g
Carbohydrates: 20 g
Values depend on the type of filling used and the size of the croissants. These are not exact calculations, but are indicative.
Storage and reheating
The croissants can be stored at room temperature in a container with a lid or a bag for up to 3 days. If filled with jam or cream, they keep well without hardening too quickly. I do not recommend reheating, as they dry out inside. They are better fresh or at room temperature.
Quick Info
Total time: approximately 2 hours (including rising and baking)
Preparation time: 20 minutes (without rising)
Rising time: 1 hour
Baking time: 40 minutes
Servings: approximately 40 croissants, depending on how big you make them
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for family or simple occasions
Ingredients
1 kg flour
0.5 l milk
250 ml oil
100 g sugar
1 egg
1 cube of yeast (approx. 25 g)
Filling of choice: chocolate cream, jam, or fruit preserve
Preparation method
1. Start with the yeast. Put the yeast cube in a small bowl, add a tablespoon of sugar and a few tablespoons of warm milk. Mix and let sit for 5-10 minutes to activate.
2. In a large bowl, beat the egg with the sugar, remaining milk, and oil. You can use a whisk or a spoon.
3. Pour the activated yeast over this mixture and mix again.
4. Gradually add the flour. Initially mix with a spoon, then start kneading by hand. Add enough flour to get a soft, non-sticky dough. You don't need to add all the flour at once.
5. Knead the dough for 5-10 minutes until it becomes elastic. Cover the bowl with a towel and let it rise for about an hour in a warm place.
6. When the dough has doubled in volume, turn it out onto a lightly floured surface.
7. Divide the dough into smaller pieces and roll them out one by one into sheets about 0.5 cm thick. They don't have to be perfectly round.
8. Cut the sheets into squares. On each square, place a teaspoon of chocolate cream or jam. Don't overload, otherwise the filling will leak during baking.
9. Roll each square into a croissant, sealing the edges slightly to prevent the filling from leaking out.
10. Place the croissants on a baking tray lined with parchment paper or greased. Leave a little space between them.
11. Put the tray in a preheated oven at 180°C. Bake for about 40 minutes. They are ready when they turn slightly golden at the bottom.
Why I make this recipe often
These croissants turn out fluffy and keep well for a few days, especially if you don't use too wet a filling. You can work quickly with the dough, it doesn't require complicated techniques, and the ingredients are accessible. I like that I can change the filling without ruining the recipe.
Tips and variations
Tips
- Flour varies, so add it gradually and adjust if necessary to avoid a dough that is too hard.
- If the dough seems too sticky, add a little more flour.
- Let the croissants cool before removing them from the tray to avoid breaking.
- For a nicer color, you can brush the croissants with a little milk, although this is not mandatory.
Substitutions
- If you don't have chocolate cream, you can use fruit jam, whatever you have in the pantry.
- Margarine can also be used instead of oil, but the final texture will be slightly different.
Variations
- The filling can be adapted: ground nuts mixed with sugar, raisins, fruit preserve.
- You can add a pinch of salt to the dough if you want, but it's not included in the original recipe.
Serving ideas
- They are good plain, with coffee or tea.
- If you want, you can dust them with vanilla sugar after they have completely cooled.
Frequently asked questions
Can I use dry yeast instead of fresh yeast?
Yes, but adjust the quantity: one packet (7 g) of dry yeast is enough for this amount of flour.
How thick should the dough sheets be?
About 0.5 cm, not too thin, otherwise the filling might leak during baking.
Do I have to use an egg?
The egg helps with texture and color, but if you don't want to use it, you can try without it, although the dough will be less fluffy.
How do I prevent the filling from leaking during baking?
Don't put too much cream or jam on each square and seal the edges as well as you can when rolling the croissants.
Do the croissants stay soft the next day?
Yes, if you keep them covered in a box or bag.
Nutritional values
Estimation (for one croissant, if 40 pieces are made):
Calories: approx. 140 kcal
Protein: 3 g
Fat: 5 g
Carbohydrates: 20 g
Values depend on the type of filling used and the size of the croissants. These are not exact calculations, but are indicative.
Storage and reheating
The croissants can be stored at room temperature in a container with a lid or a bag for up to 3 days. If filled with jam or cream, they keep well without hardening too quickly. I do not recommend reheating, as they dry out inside. They are better fresh or at room temperature.