In today’s post, I’ll show you a quick & easy recipe for delicious milk croissants or milk rolls in croissant/horn shape. The milk squirrels are super fluffy & absolutely delicious. Have fun baking!
Cooked/Baked today: Baking Milk Croissants
Difficulty: Medium
Preparation Time: 1 hour & 30 minutes
Category: Baking Recipes, Sweets & More, German Recipes, Recipes with Yeast Dough, Bread & Bread Roll Recipes
Our Recipe rating:
Baking Milk Croissants
Ingredients for 8 Milk Croissants:
- 500 grams flour
- 275 milliliters milk
- 50 grams soft butter
- 50 grams sugar
- ½ cube fresh yeast
- 1 teaspoon salt
- 1 egg yolk + 2 – 3 tablespoons milk for brushing
- Additional flour for the countertop
Kitchen Helper/Gadgets:
- High container to stir together milk, yeast & sugar
- Whisk or fork
- Mixing bowl
- Kitchen machine
- Knife or pizza cutter
- Rolling pin
- 2 baking sheets + parchment paper
- Kitchen towel
- Brush
- Cup to stir together egg yolk & milk
- Wire rack
Instructions:
…for the dough:
Crumble ½ cube of fresh yeast into a high container. Add 275 milliliters of lukewarm milk & 50 grams of sugar and mix together with a whisk or a fork until sugar and yeast have completely dissolved.
Transfer the yeast-milk mixture into a mixing bowl, also add 500 grams of flour, 50 grams of soft butter & 1 teaspoon salt & knead with a kitchen machine or your hands for 4 – 5 minutes until a smooth dough, which loosen completely from the bowl’s side wall.
…for the milk croissants:
Then halve the dough and form both halves into a ball (each dough ball will be needed to shape 4 croissants). Lightly flour the worktop, place one dough ball on the floured surface and roll out with a rolling pin round & about ½ centimeter thick.
Then cut the rolled out dough circle with a knife or pizza cutter into 4 equal sized “cake slices”. Afterwards carefully roll out each “cake slice” into an elongated triangle (the countertop should be slightly floured again). Tightly roll up each triangle from the long side and then shape them into croissants by matching the tips so that they almost touch each other.
Place the shaped croissants with plenty of space between each other (only 4 croissants per baking tray) on a lined baking tray & allow to rest covered with a kitchen towel in a warm place for 45 – 60 minutes until the volume of the croissants has increased significantly. Repeat the same for the 2nd half of dough.
Preheat the oven in time to 200°C (top/bottom heat). Whisk together 1 egg yolk with 2 – 3 tablespoons of milk in a cup. Then evenly brush the croissants with the whisked egg yolk and bake for about 12 – 15 minutes in the preheated oven (only 1 baking sheet per baking step). Get the done croissants out of the oven & allow to cool on a wire rack, then serve still warm. Have fun baking!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):