Where does the Croissant come from and what is it?

How to fold the croissant dough?

The  croissant , also known as croasan in Spain, is a crescent-shaped bun and originates from French pastries that can be taken both for breakfast and for snacks. The original recipe is a sweet preparation based on flour, sugar and butter, although we can also find croissants filled with  chocolate ,  cream , cream and even salty recipes .

If you have never prepared a homemade croissant, you will think that it is very difficult to make, but when you discover the easy recipes from lsbdxbdeys.live  you will  surely not stop preparing them.



4 servings

Prep time


Cooking time



  • ½ kg. Of flour.

  • 85 gr. Of sugar

  • 250 ml. Cold water

  • 250 gr. of butter

  • 20 gr. dry yeast

  • 1 egg

  • salt


  • Start by putting the yeast in a bowl with the ½ kg Of flour. Mix well with until fully integrated.
    And add the chilly water little by little until it integrates well while stirring. It should be a soft mixture but without going over, so if you do not need it do not pour all the water. When the dough is manageable, remove it from the bowl, sprinkle a little flour on the surface and knead for about 5 minutes.
  • Put it back in the bowl, cover it with a clean kitchen cloth and let it rest for about 30 minutes.
    After 30 minutes, find out well again until the dough is elastic and does not break.
    and Cover again with the cloth and let it rest for another 30 minutes
  • Meanwhile you have to give the butter a thin leaf shape. To do this, put the butter cube between 2 oven papers and crush it with the kitchen roller as much as you can, until there is a thin sheet.
    and Uncover the dough, give it a last kneading and cover it with plastic wrap. Put the dough and butter in the fridge for about 20 minutes so that they reach the same temperature.
    When the 20 minutes are up, flour the table and start kneading the dough with the help of a rolling pin until it is completely flat.
  • Take out the sheet of butter and place it just on top of the dough (the dough should be twice the surface of the butter) and pack the two together. Cover the butter with the dough until it is covered. With the rolling pin knead the dough from the middle to the outside so that they come together well and give it a rectangle shape. Fold the dough from both ends until you get a square.
    Put in the fridge 10 minutes and then take it out again and knead again in the same way (in total you have to knead it and put it in the fridge 3 times)
  • Now with the dough ready and stretched out in a rectangle on the dartboard, start cutting triangles.
    To shape the croissants , make a minor cut at the base of the triangle and roll it up with your hands and forward until you achieve the typical croissant shape.
    Once you have them all, let them sit for about 20 minutes.
    Heat the oven to 170ºC and beat the egg to paint the croissants.
    Bake for 25 minutes at 170ºC. Then let them cool and they are ready to eat. You will see how delicious!

Tips and tricks for a perfect croissant

  • Cover or wrap our first initial dough well, to avoid losing moisture. For this, the transparent  paper is our best all.

  • In addition, we have to try to ensure that the butter and the dough have the same temperature and plasticity, preventing the former from falling apart in the process. In that case, back to the fridge and start over.


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