For tea and not only - yeast dough croissants. Delight your family with the most delicious yeast croissants

For tea and not only - yeast dough croissants. Delight your family with the most delicious yeast croissants

Croissants from yeast dough - a delicious delicacy, if you cook them correctly.

You will have to tinker with it, but the result is worth it, and failures are rare: this dough is not too capricious.

However, you must strictly follow some rules.

General principles of making yeast dough croissants

First, flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps and some litter in the flour. Sifting saturates the flour with air, makes it more fluffy, light.

Secondly, butter, butter or vegetable, must be taken necessarily high quality. The taste and smell of the dough, as well as its structure, depend on it.

Thirdly, when kneading and cutting dough, drafts should be avoided.

Yeast for making croissants from yeast dough can be taken dry or pressed, but always with unexpired shelf life. If it is pressed yeast, then they should have been properly stored.

Dough for yeast croissants preferably knead for at least 15-20 minutes, preferably longer.

While the dough rises, it must be kneaded twice.

Recipe 1. Croissants from yeast dough “Shustrika”


Milk - 300 ml

Flour - 5 glasses

Dry yeast - 15 g

Granulated sugar - 2-4 spoons (or more if you need sweet pastries)

Butter - 300 g

Salt - a little, about half a spoon

Stuffing, for example, marmalade

Method of preparation

Melt the butter in a bowl and mix it with milk, salt and sugar. The mixture should be a pleasant tepid temperature. If hot - cool.

Mix part of the flour with yeast and pour into the milk-oil mixture. Stir. Then pour the flour, ensuring that the dough is tender and soft, but not liquid. Knead well.

Let stand literally for about 10 minutes, divide into approximately five equal pieces, roll each into a circle. Circles cut into 8 “triangles” each. Put the stuffing on a wide edge and roll up the croissants.

Arrange yeast croissants on a baking tray lightly oiled. Now send the croissants to an oven heated to 180 degrees.

Recipe 2. Yeast croissants on yummy yogurt


Kefir - 300 ml

Flour - about half a kilo

Egg - 1 piece

Pressed yeast - 25 g

Vegetable oil - 3 tablespoons

Sugar - 1 tablespoon

Salt - one third teaspoon

Method of preparation

Dough for yeast croissants on kefir is prepared by sponge method. That is, we must first prepare the brew. To do this, pour kefir into a bowl and heat it near the battery or in the microwave so that it feels slightly lukewarm to the touch.

Stir in the crushed yeast, sugar and spoons of three flour. Place the brew in a warm place for about 20-30 minutes.

Pour salt into the bubbled gourd, pour out the egg and vegetable oil and start pouring the flour little by little, all the time kneading until the dough is soft. It is important not to shift the flour.

Put the dough in, in the process, knead it once.

Divide the dough into 3-4 pieces, roll into cakes and cut into “triangles”.

You can simply roll each into a croissant, or you can put it on a wide portion of the filling.

Bake in the oven at 180 degrees for 20 minutes.

Recipe 3. Yeast dough croissants with poppy seeds and sesame

These yeast croissants turn out to be very puffy in structure, only you have to lubricate it with good oil, making sure that it is enough.


Milk - approximately 1 glass

Refined vegetable oil (preferably corn oil) - half a cup

Flour - half a kilo

Sachet (5 g) dry yeast

Butter - 80 g

1 egg yolk

Mack, sesame - about a glass

Salt - 1/2 tsp

Sugar - 3 tablespoons

Method of preparation

To begin with, milk should be slightly warmed (so that it seemed a little lukewarm), then stir the yeast in it, cover it with a clean towel, put it in a warm place and wait for the dough to become foamed.

Pour the vegetable oil into the dough, add sugar, yolk and salt and gradually fill the flour until the dough has a pleasant soft texture. Cover the dough with a towel and leave to rise (about an hour) until it is one and a half times larger.

Melt the butter.

Divide the dough into four pieces, roll the balls out of them and give a little more to go. Roll each ball into a cake, thoroughly lubricate one cake with butter, cover the second one, also lubricate it with oil, then the third and fourth. The top cake is not necessary to lubricate. Slightly squeeze the cakes with a rolling pin, fold them in four, roll them again with a rolling pin, carefully make the ball, which is then rolled into a cake.

Newly flatten grease with butter, sprinkle with sugar, poppy seeds and sesame seeds.

Cut the cake into 16 sectors and roll up croissants, starting from the wide end.

For baking, place in the oven and cook at 200 degrees for about half an hour.

Recipe 4. Yeast Croissants with Chocolate Filling


Flour - 2 glasses

Egg - 1 whole and 1 yolk

Sour cream - 2 tablespoons

Milk - half a cup

Yeast - 1 sachet

Milk - half a cup

Butter - 100 g

Sugar - 1 tablespoon + for sprinkling

Vegetable oil - 1 tablespoon


Dark chocolate for the filling

Method of preparation

Prepare the first brew. To do this, slightly heat the milk, in which, when its temperature is about 35 degrees, put sugar, yeast and salt, and leave for some time. When the opara blistering, you can add other ingredients: melted butter, sour cream, eggs and vegetable oil. For mixing use a mixer. Dip, kneading, flour to obtain a pleasant and soft dough.

Let the dough stand for 20-30 minutes. Roll out two thin tortillas out of it and cut each into 8 pieces, like a pizza.

On the wide edge of each piece, put 2 squares of chocolate and roll a croissant.

Bake the croissants in the oven, preheated to 180 degrees, for about half an hour.

Recipe 5. Yeast dough croissants with ham and cheese

For this recipe for yeast croissants, it is better to take processed cheese for cheeseburgers.

Ingredients Flour - 500 g

Kefir - 150 ml

Yeast - 1 sachet

Vegetable oil - 1 tablespoon

Warm water - half a cup

Granulated sugar - 1 tsp.

Processed cheese - 2 packs

Smoked ham or bacon - 200 g

Sesame - handful

Egg yolk - 1 piece

Salt - Pinch

Method of preparation

In warm water, gently stir the yeast and sugar, cover with a napkin and leave for 15 minutes.

Meanwhile, mix the kefir with the vegetable oil with two thirds of the flour and salt, knead well and pour a little there, kneading thoroughly the brew.

Finish the flour until you get an elastic and rather dense dough. Put it up in a warm place for at least an hour.

Roll out the dough on a floured flour surface into a layer about 2 mm thick, cut into wedges. Put a plate of cheese and a strip of bacon on a wide edge and wrap the croissant like a roll.

Finished products smeared with whipped yolk and dipped in sesame.

Bake on a greased baking sheet for about half an hour at 210 degrees.

Recipe 6. Traditional yeast dough croissants

This is by far the most time-consuming recipe for yeast croissants, but pastries are excellent.


Flour - half a kilo

Milk - 2/3 cup

Butter - 450 g

Dry yeast - 20 g

Eggs - 3 pieces

Salt, sugar, some vegetable oil

Method of preparation

Heat the milk to a temperature that seems slightly warm to the touch. Pour there a couple of tablespoons of sugar and put the yeast, and then let stand a little somewhere where it is warm and there are no drafts until the brew is foamed.

Melt butter (not all, but only 250 g), mix 2 eggs into it, add salt, pour out milk with yeast and add half of the flour. Carefully knead and put everything in the same warm place for half an hour.

Knead the dough, fill it with the required amount of flour and let the dough come again.

Roll out with a rolling pin, pressing quite hard, the dough into a flat layer. A well-frozen piece of butter is planed on thin plates and spread out on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil on the layer with oil, and then wrap up the second side of the dough. Very gently roll out. Now fold the dough back in three and roll out a little again. Wrap the dough in a plastic bag or, better, in a plastic wrap and in this form send in the refrigerator. After half an hour to get, again fold three times, roll out and put in the refrigerator. Repeat the procedure from 3 to 5 times.

Roll out the dough for the last time, cut it into triangles and roll each of them into a croissant.

Finish the croissants with a beaten egg, let it come for about 20 minutes and bake for about half an hour in the oven, which temperature is up to 200 degrees.

Recipe 7. Lenten yeast croissants

And this recipe for yeast dough croissants will appeal to those who fast or limit themselves in animal fats.


Flour - half a kilo

Warm water - 250 ml

Pressed yeast - 15 g

Vegetable oil - half a cup

Salt, sugar

Method of preparation

First, take the yeast and stir it in warm water, and set it all aside until the sponge foams.

Knead the dough from the dough, vegetable oil (50 ml) and flour, adding salt and sugar, and if desired also adding vanilla sugar.

Give the dough to rise, divide it into 10 pieces, make balls. Roll balls into tortillas, grease with vegetable oil and stack them.

Take a pile of pellets, and then roll them into the reservoir.

From the resulting layer cut into triangles. Put the filling on the wide side of each of them (for example, a piece of marmalade) and roll it up with a croissant. You can cook without filling, but then you can decorate the top of the finished product with melted liquid chocolate or leave it like this, just put more sugar in the mixture.

Croissants spread out on a baking sheet and put in heat so that the products rise (for an hour and a half).

Bake for 20-25 minutes in an oven heated to 180-190 degrees.

Recipe 8. Croissants from Anticrisis yeast dough


Flour - 2 glasses

Warm water - 1 glass

Vegetable oil - 2 tablespoons

Dry yeast - half sachet

Sugar - 3 + 5 tablespoons

Salt, vanillin - to taste

Method of preparation

From water, yeast, three tablespoons of sugar and flour, knead a soft and elastic dough. Roll it with a layer, smear it with vegetable oil and lightly sprinkle with granulated sugar, fold and roll it again. So do 3-5 times.

Roll out again and cut into triangles. On a wide edge, you can put any stuffing, but you can not put anything, but just roll a bagel. Let the shaped croissants rise for about an hour and then bake in the oven at 180 degrees for about 20 minutes.

Yeast Croissants: Tips and Tips

  • You can make croissants from yeast dough “with such”, or you can also with filling, sweet (jam, marmalade, toffee, poppy, etc.) or salty (cheese, ham, sesame, etc. .). Depending on this, about 5 or about 30 grams of sugar should be put in the dough.
  • Formed croissants must be allowed to rise properly. If this is not done, the grays will not be airy.
  • In order not to spend too much time on this process, you can put the products in the oven by setting the temperature to 50 degrees, then the croissants will rise in 30 minutes. And then increase the temperature to the required degrees for baking.
  • If there is absolutely no time to prepare the dough, use the purchase.
  • Before baking, the top of products can be smeared with egg, egg yolk or sweet strong tea.
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