Homemade Puff Yeast Dough Croissants
Beautiful, fluffy, and irresistibly delicious! Homemade puff yeast dough croissants made with this recipe are soft, have a crispy golden crust, and a sweet filling inside. The dough is prepared in an unusual but much easier way than the traditional one.
Updated : 27 October, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Wheat flour
200 milliliters
Water
100 milliliters
Milk
130 grams
Butter
7 grams
Dry yeast
1 tablespoon
Sugar
1 teaspoon
Salt
Brushing
1
Egg yolks
1 tablespoon
Milk
Filling
16 teaspoon
Boiled condensed milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make beautiful homemade puff yeast croissants with caramelized condensed milk filling? Prepare the ingredients. Use the best-quality butter (at least 82.5% fat). Let it soften at room temperature. For the filling, you can use jam, thick preserves, chocolate, or boiled condensed milk. Choose strong flour with at least 11% protein - this will make the croissants fluffier.
Step 2
In a large bowl, pour hot water (not boiling) and cold milk. Check the temperature with your finger - it should be pleasantly warm. If it’s too hot, let it cool; if too cold, add a little more hot water. This helps the yeast activate properly without dying or staying dormant.
Step 3
Add yeast and sugar to the bowl, stir, cover with a towel, and let rest for 15 minutes. The yeast should form a foamy top. If not, use a new batch.
Step 4
Sift in one-third of the flour and whisk. Add another third along with salt, mix again. Gradually add the remaining flour - switch to a spoon, then knead by hand.
Step 5
The dough should be thick; adjust consistency with flour as needed. Add 2 tablespoons (30 g) of soft butter and knead it in. Knead for about 7-10 minutes until the dough stops sticking to the bowl.
Step 6
Shape the dough into a ball, cover with a towel, and let rise in a warm place for 1½-2 hours. I usually leave it in a cold, turned-off oven.
Step 7
The dough should double in size. Punch it down - it will be soft, smooth, and non-sticky.
Step 8
Divide into 8-10 equal pieces and roll each into a ball.
Step 9
Roll each ball into a thin circle.
Step 10
To create the layered texture, take one circle, spread a thin, even layer of butter on top (use a teaspoon or brush). Place another circle over it and repeat until all are stacked. Do not butter the top one.
Step 11
You’ll have a stack of buttered layers.
Step 12
Roll out the stack with a rolling pin into a thin sheet - the thinner, the better. Dust with flour as needed to prevent sticking.
Step 13
Cut the sheet into 16 triangular segments.
Step 14
Make a small slit at the wide end, place a bit of filling.
Step 15
Roll each segment toward the tip to form croissants.
Step 16
Line a baking tray with parchment paper and place the croissants, bending them into crescent shapes.
Step 17
Leave space between them - they’ll expand during baking.
Step 18
Beat one egg yolk with a tablespoon of milk and brush over the croissants using a pastry brush.
Step 19
Preheat the oven to 410°F (210°C). Bake for 10 minutes, then lower the temperature to 375°F (190°C) and bake for another 15-20 minutes until golden brown. Adjust time based on your oven.
Step 20
Remove from oven, cool slightly, and serve with coffee, tea, or milk.