Yeast croissants are quite different from the traditional French croissants. The biggest difference is of course in the dough. Both were very tasty and not too difficult to prepare. Here is a recipe for croissants made ​​from yeast dough, which you can fill with any filling that you like – jam, Nutella, vanilla cream, ham and cheese …


  • 75 dkg flour
  • 5 dl milk
  • 1.5 dl of vegetable oil
  • 1 egg for dough
  • 1 egg for coating
  • 2 and a half tablespoons of sugar
  • 1 bag of vanilla sugar (10 g)
  • 2 g yeast
  • cca. 25 dkg of filling (jam, nutella, …)
  • little icing sugar for topping

*If you are doing dough from half of ingredients, use the whole egg.


  1. Warm 1 dcl of milk (warm, not hot!) mix with yeast and half a tablespoon of sugar. Wait for 5 minutes, that you see bubbles.
  2. In flavor mix the mixture from above, add the egg, oil and vanilla sugar. Add the rest of the milk slowly, enough that the dough will be willing and elastic.. If you do not use the whole milk it is not a problem.
  3. Cover it and allow it to rise. Then divide it into four stacks, knead a bit and again cover and must rise once again.
  4. Each stack roll into circle and cut it like pizza – in triangle slices. On each slice give a little of filling and roll into a croissant. Do that, until you use all dough.
  5. In additional bowl beat the egg for coating.
  6. Preheat the oven on 180 degrees of Celsius. When oven is heated and rolled croissants rise a little, spread them with beaten egg (use brush) and put them on baking pan,  and bake it for about 20 minutes or until they are brown on top.
  7. Baked croissants put out from the oven, cool them and sprinkle them with icing sugar.

croissants yeast making recipe

Croissants: Step #1 Making the yeast dough

croissants yeast making recipe

Step #2 Rolling the dough and making croissants

croissants yeast dough making recipe

Step #3: Rising croissants and spread them with egg before baking


croissants yeast dough making recipe

Baked croissants sprinkle with icing sugar


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