Making Croissants at home with a manual Dough Sheeter: A Step-by-Step Guide

An easy guide how to make croissants at home using a home dough sheeter.

Croissants are a delicious and flaky pastry that is enjoyed by people all over the world. While they may seem difficult to make, they can actually be made at home with the right tools and ingredients. One of the most important tools for making croissants is a manual dough sheeter. This tool helps to create the thin, even layers of dough that are essential for flaky croissants.

If you’re a serious baker, you know that having the right tools can make all the difference in the quality of your finished product. One tool that can be especially helpful is a manual dough sheeter.

A dough sheeter is a machine that uses rollers or one roller and a board to roll out dough to a uniform thickness. This can be extremely useful for making a variety of baked goods, such as pasta, pizza, croissants, and pies.

While there are commercial dough sheeters available, they can be quite expensive. For home bakers, a manual dough sheeter is a great option. Manual dough sheeters are typically much more affordable and easier to store.

If you have a manual dough sheeter at home, you’re halfway to making delicious croissants. Here is a step-by-step guide on how to make croissants using a manual dough sheeter:

1. Make the croissant dough. There are many different recipes for croissant dough, but most recipes will include the following ingredients: flour, sugar, salt, yeast, butter, and milk. Once you have made the dough, knead it until it is smooth and elastic.
2. Chill the dough. Once the dough is kneaded, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help the dough to relax and make it easier to work with.
3. Using the dough sheeter, make the shape of the butter slab. Why do proffesional bakers use a dough sheeters for butter slab? Because it has to be sheeted evenly.
4. Roll out the dough. Once the dough is chilled, remove it from the refrigerator and place it on a lightly floured surface. Use the manual dough sheeter to the dough into a rectangle that is about 12 inches by 18 inches in size.
5. Fold the dough. Take the bottom third of the dough and fold it up towards the center. Then, take the top third of the dough and fold it down towards the center. This will create a three-layer fold.
6. Roll out and fold the dough again. Repeat steps 3 and 4, rolling out the dough and then folding it in thirds. This will create a total of six layers of dough.
7. Chill the dough again. Once the dough has been folded six times, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes.
8. Shape the croissants. Once the dough is chilled, remove it from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll out the dough into a rectangle that is about 1/4 inch thick. Cut the dough into 12 triangles.
9. Roll up the croissants. Starting at the wide end of each triangle, roll up the dough towards the pointed end. Curve the ends of the croissants slightly to form a crescent shape.
10. Proof the croissants. Place the croissants on a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and let the croissants proof in a warm place for about 1 hour, or until they have doubled in size.
11. Bake the croissants. Preheat the oven to 400 degrees Fahrenheit. Once the croissants have proofed, brush them with beaten egg and bake for about 15 minutes, or until they are golden brown.

Once the croissants are baked, let them cool slightly before serving. Enjoy!

Tips for Making Croissants with a Manual Dough Sheeter

• Use a high-quality manual dough sheeter made for croissants and puff pastry. Do not use dough roller. The dough sheeters with boards will make it easier to roll out the dough into thin, even layers.
• Make sure the dough is cold before rolling it out. This will help to prevent the dough from sticking to the rollers of the dough sheeter.
• If the dough is too sticky, dust it with a little bit of flour.
• Be careful not to over-roll the dough. This can make the croissants tough.
• If the dough tears, simply patch it with a piece of dough from the edge.
• Make sure the croissants are proofed before baking. This will help them to be light and fluffy.
• Bake the croissants until they are golden brown.

With a little bit of practice, you’ll be making delicious croissants at home in no time!

Here is our affordable home dough sheeter for making proffesional looking croissants: