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Cooking Good Living

The complete guide to classic, hand-rolled croissants

A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Its yeast-leavened dough is layered with butter, rolled and folded several times in succession, and finally rolled again into a thin sheet, in a technique called laminating.

In short… it’s delicious. And in this video, you’ll learn how to make bakery-quality croissants at home.


  • 500g flour (11.5% protein)
  • 55g brown sugar + 10g salt
  • 10g milk powder
  • 260g milk + 20g fresh yeast
  • 50g soft butter
  • 250g good quality unsalted butter (82%) for lamination

View the original video here.

Good Living is the Cyprus Mail’s portal of curated content from across the internet, showcasing local and global ideas, cultural highlights, and scientific and technological developments to inspire a sustainable life.

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