Quick Croissants from Scratch | Easy No Lamination Needed! #recipe #croissant #baking #food #recipes

Learn how to make these quick and easy croissants using simple pantry staples — no complicated lamination or butter layers required! This soft, flaky croissant recipe uses flour, yeast, salt, sugar, and water for the dough. We layer the dough with softened margarine, chill it, and fill each croissant with rich chocolate before baking to golden perfection.
These homemade croissants are perfect for breakfast, brunch, or a sweet snack. You’ll love how simple and delicious they are!
Ingredients for dough
For the sponge:
125 ml warm water
20 g active yeast
75 g bread flour

250 ml warm water or milk
40 g sugar
13 g salt

475 g bread flour

Instructions to mix the dough
To activate yeast, mix warm water, yeast and bread flour. Let stand for 15 minutes.
Meanwhile, dissolve salt and sugar in 250 ml of warm water.
Sift the flour and add to the yeast mixture, then add the liquid mixture and mix to form a dough for 4 minutes.
Let stand for 2 minutes, then continue to mix for an additional 2 minutes. On a floured surface, knead the dough just to form a nice ball. Place in an oiled bowl, cover, and let rise for 40 minutes at room temperature.
Preparation for croissants
Butter or margarine mixture
300 g softened unsalted margarine or butter
3 tbsp of flour
Pinch of salt
With the fork mash butter or margarine to get a spreadable consistency then mix in flour and salt. Leave on the side.
Filling
100 g rich chocolate cut into 2-inch by ¼ inch

Making croissants
Once your dough doubled in size divide into 8 pieces. Roll each piece into a ball. Cover and let rest for 10 minutes.
Roll out each ball into an 8–9-inch circle.
Spread the butter or margarine mixture on each circle and stack them leaving the last one without butter or margarine. Place on a baking sheet lined with parchment paper.
Cover with plastic wrap and kitchen towel and leave in the fridge for 45 minutes.

On a floured surface, place the dough, and roll it out into a circle 24” wide and about ⅛ “thick (3mm).
Cut the circle into 24 wedges. Use a pizza cutter.
Place one of the triangles on the bench in front of you. Place the pieces of chocolate on the base of each triangle before rolling up. Stretch the back corners outward slightly.
Begin to roll the dough toward the point. Stretch the point of the triangle slightly as you roll it up.
Place in a pan lined with parchment paper, cover and let proof until almost double. It could take from 1 hour to 2 hours depending on your room temperature. Also don't forget that the dough was in the fridge for almost an hour.
Preheat oven to 400 F. Egg wash croissants and bake until golden brown around 15-20 minutes. Let cool down.

Bone appetite!
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Видео Quick Croissants from Scratch | Easy No Lamination Needed! #recipe #croissant #baking #food #recipes канала Divna's Baked Goods