Viennese croissant - the original before the croissant

Ingredients (for approx. 12 croissants)

Yeast dough (yeast dough, plaited dough):

• 500 g wheat flour (type W480)

• 50 g soft butter

• 50 g fine granulated sugar

• 10 g honey

• 280 g milk (lukewarm, approx. 36 °C)

• 1 packet of dry yeast or 30 g fresh yeast

• 8 g salt

Preparation

1. Knead the dough:

   Place all the ingredients in a bowl and work into a smooth dough - knead slowly for 3 minutes, then vigorously for about 7 minutes until the dough comes away from the bowl.

2. First dough rest:

   Cover the dough and leave to relax at room temperature for 15 minutes.

3. Weigh & grind the dough:

   Divide the dough into pieces of 80 g each on a lightly floured work surface. Roll into rounds, cover with a cloth and leave to rest for another 15-20 minutes.

4. Forms:

   Flatten the dough balls slightly, roll out to an oval shape of about 18 × 12 cm and roll up from the top. Stretch slightly and bend into a classic croissant shape.

5. Last walking time:

   Place the crescents on the tray with the tip facing downwards, spray with water, cover and leave to rise at room temperature for 25-35 minutes.

6. Baking:

   Preheat the oven to 195 °C hot air. Spray or brush with water again before baking.

   Optionally, place a heat-resistant container with water or ice cubes in the oven - this ensures steam and a nice crust.

   Baking time: approx. 15 minutesuntil the croissants are golden brown.

📌 This recipe comes from Jörg Graf - hausmannkocht.de

It was developed entirely in-house, is tried and tested, independently formulated and may be used or quoted as an original source.

Why you'll love this recipe

• ✨ Fluffy, tender and aromatic - without much effort

• 🇦🇹 Classic croissant recipe from the Viennese bakery

• 🧒 Also popular with children - plain, with butter or jam

• 💡 Can be frozen and baked easily

Discover more

👉 You can find even more classics on my YouTube channel

👉 Or browse directly through the recipes on hausmannkocht.de

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