The classic French breakfast or brunch delicacy rolled bread, is loved all over the world, but not very easy to make. I spent many many hours going over all the different recipes, videos, and other hints that are out there, and put together this one, that works really well for me; I have tried to put in all the tips I can, so you can really do this yourself, too!
Beware, this is the normal, slow way of making them. At the time of writing, I have yet to experiment with quicker methods.
Ingredient | Amount (±18 medium or 12 large) |
---|---|
Yeast, dried | 7 g (1 baggy) |
Flour, low protein (not ‘duro’/’durum’) | 350 g |
Sugar (fine) | 40 g |
Butter: 80+% fat | 235 g |
Eggs (large) | 2 large |
Milk (optional) | 1 tbsp |
Salt | 7 g (± 0.8 tbsp) |
Three days, or day 1 + day 2 in morning + evening of one day.
- salt, water, wax paper, plastic foil, tools
Day 1
Bloom yeast
185g water body temp (37 °C / 98 ºF)
7g yeast (1 sachet)
(~10 min)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2581_result.jpg?resize=512%2C512&ssl=1)
Mix:
350g flour (low protein)
40g sugar
7g salt
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2582_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2583_result.jpg?resize=512%2C512&ssl=1)
Add yeast mix +
35g butter, melted
1 egg yolk (large)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2584_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2585_result.jpg?resize=512%2C512&ssl=1)
Make into dough
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2586_result.jpg?resize=512%2C512&ssl=1)
Slap against table and add little bits of flour until smooth surface
Then make a Ball
Cover with foil: Rest in fridge min. 10 minutes
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2587_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2588_result-rotated.jpg?resize=512%2C512&ssl=1)
At least 20-30 times: Pull point out and fold on top; result: a still soft, but elastic ball
Cover with foil: Rest in fridge min. 20 minutes
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2589_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2590_result-rotated.jpg?resize=512%2C512&ssl=1)
Wax paper, fold into 20x20cm, if not larger than 42x42cm use two sheets
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2591_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2592_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2593_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2594_result.jpg?resize=512%2C512&ssl=1)
Fold around dough in square
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2596_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2598_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2599_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2600_result.jpg?resize=512%2C512&ssl=1)
Roll, pushing into the corners and press until fully even and flat
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2601_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2602_result.jpg?resize=512%2C512&ssl=1)
Wrap in foil
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2603_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2604_result.jpg?resize=512%2C512&ssl=1)
Fridge overnight (or > 6 hours)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2606_result.jpg?resize=512%2C512&ssl=1)
Day 2
Square of wax paper, 14x14cm; same as with the dough (but probably only 1 sheet)
200 g butter (80+% fat)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2607_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2608_result-rotated.jpg?resize=512%2C512&ssl=1)
Quickly flatten and press until it’s a smooth and even block (just like the dough, only much more stiff), then straight into fridge, it needs to be cold&hard!
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2609_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2610_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2611_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2612_result.jpg?resize=512%2C512&ssl=1)
Roll dough into ± 25x25cm square, pull corners if necessary to get a real square
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2616_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2617_result.jpg?resize=512%2C512&ssl=1)
Put butter on diagonally, fold over tightly (leaving no air) with 1cm overlaps
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2618_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2619_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2621_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2622_result-rotated.jpg?resize=512%2C512&ssl=1)
Press the folds closed, make sure that all seams & corners are well closed
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2623_result-rotated.jpg?resize=512%2C512&ssl=1)
(Here: If not really stiff anymore, put in fridge for 10-20 minutes)
Touring (a.k.a. Laminating; you’re doing the steps on this page 3 times, so it takes a bit over 2 hours if done patiently, 1 hour the quickest)
{
Tour I (1 thick → 3 medium layers of butter),
Tour II (3 medium → 9 thin layers of butter),
Tour III (9 thin → 27 sliver layers of butter):
Roll out into 51cm rectangle (will be ± 20cm wide)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2628_result-rotated.jpg?resize=512%2C512&ssl=1)
Carefully fold in 3 (17 cm folds), pull corners until rectangular, wrap in foil
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2625_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2626_result-rotated.jpg?resize=512%2C512&ssl=1)
Fridge 30-60 minutes
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2627_result.jpg?resize=512%2C512&ssl=1)
}
After third tour (27 layers of butter), instead of 30 minutes:
Fridge overnight (or > 6 hours)
Day 3
2½ hours before eating:
Roll out into ± 22x95cm rectangle (30x70cm for large croissants)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2630_result-rotated.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2631_result.jpg?resize=512%2C512&ssl=1)
With a pizza cutter, mark width ±10cm per croissant flap (±14cm for large), and opposite markings halfway
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2632_result.jpg?resize=512%2C293&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2633_result.jpg?resize=512%2C304&ssl=1)
Cut triangles + make 2cm cuts (no photo) in the middle of the short end
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2634_result.jpg?resize=512%2C291&ssl=1)
Stretch and roll
Put on (oven) plate with wax paper
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2635_result.jpg?resize=512%2C324&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2637_result.jpg?resize=512%2C512&ssl=1)
(You should be able to see the layers from the side)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2636_result.jpg?resize=512%2C512&ssl=1)
1 Whole egg + 1 tablespoon milk (can replace with water)
Whisk, use a bit to coat croissants (not too thick, should not run off!
(Keep the rest for later)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2638_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2639_result.jpg?resize=512%2C512&ssl=1)
Leave to rise for 2 hours @ 25 °C / 77 ºF
Heat oven to 190 °C / 375 ºF (depending on oven), lower and upper heat
After rising, coat with another thin layer of egg/milk
Bake 6 minutes
Lower temp to 150 °C / 300 ºF (depending on oven)
(Open oven until cooled to that temperature)
Bake for 13 more minutes (depending on oven, and ±20% longer for large croissants)
Take out and either eat right away or cool down and freeze immediately
(from freezer: 8 minutes in 180 °C / 355 ºF preheated oven)
Voilà!
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2641_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2642_result.jpg?resize=512%2C512&ssl=1)
![](https://i0.wp.com/recipes.svdf.nl/wp-content/uploads/2022/07/IMG_2643_result.jpg?resize=512%2C512&ssl=1)