Homemade Croissants (with step-by-step photos)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Laminated pastry dough that yields flaky, buttery croissants. A labor-intensive project requiring overnight refrigeration and careful folding. The foundation for plain or filled croissants.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 32- 4 1/2 teaspoons yeast
- 1/4 cup sugar
- 6 tablespoons warm water
- 2 teaspoon salt
- 4 tablespoon butter (melted)
- 2 cups cold milk
- 5 cups flour (plus more for working)
- 2 cups cold unsalted butter (4 sticks)
- 1 large egg (beaten)
- 3/4 - 1 1/2 cups pure pumpkin (36 - 72 teaspoons)
- 36 squares chopped chocolate
- 3/4 - 1 1/2 cups peanut butter (36 - 72 teaspoons)
- 36 teaspoons cinnamon sugar
- 3/4 - 1 1/2 cups Nutella (36 - 72 teaspoons)
At a glance
PER SERVING · TIME 840M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 40m
- Cook
- 20m
- Sodium
- 195mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 100M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.