Скачать или смотреть EASY Homemade Croissants Recipe (Village Style) | Super Flaky Breakfast Rolls Without Lamination

Welcome to Culinary Compass! Tired of the complex, time-consuming process of making traditional French croissants? Join us for this easy-to-follow recipe that delivers incredibly soft, flaky, and layered breakfast rolls using a simple melted butter technique—no intensive folding or lamination required!

This video focuses on key professional cooking techniques, including managing yeast dough for optimal flavor (food science alert!) and achieving a perfect soft consistency. We guide you through everything from the first rise to the gentle second proofing, ensuring your homemade croissants puff up beautifully in the oven.

Whether you're looking for a quick gourmet addition to your breakfast table or exploring culinary education in baking, these quick croissants are the perfect project. Enjoy making a delicious treat that supports healthy living through homemade ingredients. Don't forget to check out the full ingredient list and step-by-step instructions below. If you love this easy flaky pastry, please subscribe and hit the notification bell!

*FULL RECIPE (Easy Croissants)*

*Ingredients:*

1 packet Instant Yeast (or 1/2 packet fresh yeast)
2 teaspoons Granulated Sugar
1 cup Lukewarm Milk
1 cup Lukewarm Water
1/4 cup Vegetable Oil
1 large Egg (White used in dough, Yolk saved for egg wash)
1 teaspoon Salt
Approximately 5.5 cups All-Purpose Flour (add gradually)
Melted Butter (for layering)

*For the Egg Wash:*

1 Egg Yolk (reserved)
1 teaspoon Milk

*Instructions:*

1. Mix yeast, sugar, lukewarm milk, and water. Add oil and egg white; mix well.
2. Gradually incorporate salt and flour (about 5.5 cups total) until a very soft, non-sticky dough forms.
3. Cover and let the dough rise for 1 hour until doubled in size (First Rise).
4. Deflate the risen dough, divide it into 4 equal pieces, and rest them for 10 minutes.
5. Roll out each piece into a thin disk, slightly larger than a dinner plate.
6. Brush three of the disks generously with melted butter and stack them. Place the unbuttered disk on top.
7. Roll the entire stack out thin, then slice into triangles.
8. Roll up the triangles into croissant shapes and place on a parchment-lined baking sheet.
9. Cover and proof for 20 minutes (Second Rise).
10. Mix egg yolk and milk for the egg wash. Gently brush over the proofed croissants.
11. Bake in a preheated oven at 350°F (180°C) for 6-7 minutes or until golden brown.