No-Fold, No-Machine Croissants: The Stacking Butter Technique That Actually Works
A practical home-baking guide showing how to make flaky croissants without traditional lamination folding or special equipment. The method uses a clever dough-stacking technique with high-fat butter to achieve layers, then shapes and bakes 12 croissants to golden perfection. Great for beginner bakers who want real croissants without the intimidating process.
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#baking #flaky pastry #butter #homemade #from scratch #laminated dough #hand-kneaded #yeast dough #no-machine #breakfast #beginner-friendly
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🧾 Ingredients
- 1300g (2 cups) bread flour
- 25g (1/2 tablespoon) instant yeast
- 325g (2 tablespoons) sugar
- 41 egg (approx. 40g)
- 5145ml milk
- 63g (1/2 teaspoon) salt
- 720g unsalted butter
- 8100g unsalted butter (for layering, min. 82% fat content)
- 91 egg yolk (for egg wash)
- 101 tablespoon milk (for egg wash)
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