How to Make Croissants at Home (ASMR) |Completely By Hand

This video has been more than 2 years in the making. I have tried and tested so many recipes and this one comes out perfect everytime. I hope you enjoy making this recipe and feel free to comment and ask me any questions.

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Timecodes
0:00- Intro
0:28- Making the Dough
2:31- Making the Butter Block
3:32- The Lamination Process
6:38- Shaping The Croissants
8:32- Proofing and Baking
9:05- Final Result

Recipe for 10-12 Croissants
500 Grams Bread Flour (T55) (4 cups+ 1tbsp)- Make sure the Protein Content is 12-14%
60 Grams Caster Sugar (Blend Granulated Sugar to fine texture if not available) (1/4cup)
10 Grams Instant Yeast (2tsp)
10 Grams Salt (2tsp)
100 Grams Butter (1/2cup)
90 Grams Milk (1/4cup +2tbsp)
140 Grams Water (Both at Room Temperature- 25C) (1/2cup+ 1tbsp)

Butter for Lamination- 250Grams (1cup+2 tbsp)

Instructions
1. Add the sugar, yeast, salt and butter to the flour and mix nicely
2. Add the liquids and knead to a rough dough and rest 30 mins
3. Knead for 4-5 minutes and the dough should become smooth. Rest another 30 mins
4. Deflate and shape and put in the freezer for 3 hours to stop fermentation and refigerate overnight
5. Make a Butter Block with 250 Grams butter of 17cmX17cm and put in the fridge
6. The next day take the dough out of the fridge and roll to 20cmX34cm
7. Laminate the dough when the butter is pliable. let it rest out in room temperature for 5-15 mins (depends on your temperature)
8. Stretch the dough to 55cmX25cm rectangle and give a single fold. Refigerate 1 hour
9. Roll the dough to 55cmX25cm rectangle and give a book fold. Refigerate 1 hour
10. Roll the dough to a rectangle with dimensions 58cmX28cm and cut croissants of 9cmX28cm size
11. Shape the Croissants and cover them with slightly oiled cling wrap and proof for 2-6 hours. In the winters it takes time to proof so be patient
12. Egg wash and bake for 5 mins at 220C and 12 minutes at 180C

Some General Tips
1. Let the butter be pliable when rolling or it will crack. This usually happens when the butter is too cold
2. Underproofing and Overproofing will lead to a croissant which is slightly dense in the middle
3. Brushing off the flour will lead to open layers as the flour prevents it from opening fully.