FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)

Summary by Krater

A home baker demonstrates how to make flaky, buttery hand-rolled croissants from scratch, explaining how to mix the dough, shape the butter block, laminate layers, fold, proof, and bake them into golden, flaky pastries.

From the video

Answers: How do you make croissants at home?

• Croissant dough mixing
• Butter block preparation
• Lamination process
• Dough folding techniques
• Croissant proofing and baking

Ingredients

• 165 g warm water
• 165 g whole milk
• 8 g yeast
• 50 g sugar
• 550 g all-purpose flour
• 10 g salt
• 40 g softened butter
• 225 g butter
• 1 egg

What it concludes

• Using grass-fed Irish butter with 82 percent butterfat provides better laminating results than regular butter.
• Baking croissants at 425 degrees F with steam and egg washes produces a deep golden-brown, flaky pastry.
• Magic Spoon cereal is gluten-free, soy-free, grain-free, low-carb, and contains zero grams of sugar.