Bonjour!
Since I made my own croissants, pane au chocolat and brioche this past weekend I feel like talking French, which is funny because I took 7 years of French classes but still can’t say more than 5 words.
And not only that, I’ve even been to France but except for the pastries and cheese, pretty much nothing stick with me.
I’ve always loved croissants. Really? What’s not to love? A flaky buttery piece of bread. Flour, salt, sugar, milk, egg, butter and yeast never combined so well together.
If you have never had a croissant you’re missing out!
I used to tell myself : making croissants it’s not for me. I don’t have that much patience plus you need to have some sort of culinary training for that. Only pastry chefs can make croissants.
How wrong was I! I’ve not only made these croissants once, but twice this past weekend and since I had so many requests for the recipe, I’m sharing it with you.
But first let’s take a moment and talk about the secrets of making croissants.
Keep the butter cold! At one point you’ll have to work the butter but put it back in the fridge as soon as you’re done.
If possible keep the work area cold. I placed ice-cubes on the table to keep it cold while the dough was resting.
Make sure once you add the butter the dough doesn’t get warm allowing the butter to soften.
Trust your yeast! I used Red Star PLATINUM which is an instant yeast combined with dough enhancer.
The same yeast I used for the Steakhouse Bread, Cardamom Coconut Buns and Cottage Cheese Dinner Rolls.
I used Red Star PLATINUM yeast a lot in the last month (more recipes to come). I just wanted to make sure there’s a difference between the active dry yeast and the PLATINUM.
And there is, actually there are a few, but what I love more about the new yeast is that it saves me time. I love baking bread but as you know it takes some time for the dough to rise twice and then wait some more for the bread to bake.
With Red Star PLATINUM the rising time is shorter. Although the baking time stayed the same, you can notice a big difference in the volume of the bread.
Making whole wheat bread sometimes turns out to be on the heavy side but not anymore. You can have a whole wheat bread that is lighter and airy with PLATINUM.
If you live close to me, you’ll find it at GIANT grocery store. Here’s a list with all the participating stores around the country.
Red Star PLATINUM is offering one of you a pretty bow-tied box just like the one I received filled with an apron, wooden cutting board and samples of Red Star PLATINUM. (details about the giveaway at the bottom of the post)
Let’s make some croissants now, shall we?
Ingredients
- 4 cups (480 grams) bread flour
- 3/4 cup (180 ml) lukewarm milk
- 1 envelope Red Star PLATINUM yeast
- 1 egg
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1/2 cup (120 ml) milk
- 1 cup (226 grams) cold butter
- 1 egg for brushing
Instructions
- In a large mixing bowl sift the flour and salt. Make a well in the middle.
- Mix the yeast with the 3/4 cup milk, stir until dissolved and pour it into the flour.
- Mix a little bit (the mixture is going to be dry) and add the sugar and egg.
- With a dough whisk or a wooden spoon try and bring the dough together slowly adding the remaining 1/2 cup milk.
- When all the milk is added the dough is going to be quite sticky. Don't panic and definitely don't add more flour.
- Place the dough on your working area and knead by hand until doesn't stick anymore. it's going to be around 7-10 minutes.
- Place the dough into a clean oiled bowl, cover with plastic foil and let it rise until double in volume.
- Meanwhile work the butter.
- Remove the butter from the wrapping paper and place both sticks on a plastic foil. Cover with plastic foil and with the rolling pin, flatten the butter until it forms a block about 3/4 inch thick.
- Put the butter back in the fridge.
- When the dough has doubled in volume, punch it down, cover again and place it in the fridge until double in volume again.
- When the dough has risen for the second time, place it on a floured surface, roll it our into a 12 inch square.
- Place the block of butter in the middle and fold the corners of the dough over the butter like an envelope, tucking the edges to completely hide the butter.
- Roll the dough into a rectangle, about 3/4 inch thick, twice as long as it is wide.
- Roll the upper third down and the bottom third up. Wrap in plastic foil and chill for 20 minutes.
- Take the dough out of the fridge, turn to 90 degrees, roll out into a rectangle and fold again. Chill for 20 more minutes, wrapped in foil.
- Roll if out again, turning the dough, and fold one more. Chill for 20 more minutes whapped in plastic foil.
- Flour your working area.
- Rolls the chilled dough out into a 25X13 inch rectangle. (I found it easier than trying to roll the dough into a circle)
- Divide the dough in half and with a pizza cutter cut triangles.
- Roll the croissants starting from the wide side toward the sharp point.
- Place the croissants on a baking sheet, spaced well apart.
- Leave to rise one last time until double in size.
- Meanwhile heat the oven to 425F.
- Brush the croissants with egg wash and bake until puffed and golden, for 13-17 minutes depending on their size.
Notes
I have made this recipe twice but have never made it using a stand up mixer. Although I'm pretty sure it will work just as fine, I recommend making the dough by hand.
Now the giveaway!
If you’d like to win samples of Red Star PLATINUM yeast, a Red Star PLATINUM apron and a wooden cutting board just leave a comment below.
For more entries : (please leave a comment for each entry)
- Like A little bit of everything on Facebook
- Like Red Star Yeast on Facebook
- Pin this post and leave the link to your pin in the comment area
- Pin other recipes using Red Star Platinum yeast and leave the link to your pin in the comment area. (Steakhouse bread, Cardamom coconut buns, Cottage cheese dinner rolls)
- Share this post on Facebook and leave a link to your post in the comment area. (Make sure you tag A little bit of everything and Red Star Yeast)
The giveaway is until Sunday October 14th 11.59 pm EST and the winner will be announced on Monday. Red Star Yeast will ship to US and Canada!!!
The winner will have 48 hours to get back to be or another winner will be selected.
Good luck everyone!
Disclosure – I received a box full of Red Star PLATINUM Yeast goodies to get creative with my baking. All opinions express in this post are my own and always will.
{ 200 comments… read them below or add one }
Those croissants look amazing! Hope I win so I can try to make them.
Hi there, I have a question about the instructions – you say for the second rising of the dough to place it in the fridge? Does it not then take a very long time to rise? How long did the whole process take from start to finish?
Hi Jaimie,
At room temperature the dough needs about 45-50 minutes to rise. In the fridge it will take about 1 hour and 30 minutes.
The whole process I think it takes about 7 hours. Most of it is of course chilling and resting time.
As I said in the post, one of the most important steps to successful croissants is to keep the dough cold. If it starts to warm and the butter softens it’s going to be very hard to roll it out.
Let me know if you have other questions,
Roxana
I am making these right now to see if I can make them again for Thanksgiving. So far, so good. The dough is in the first rising now. Question: Is there a way of “stalling” this recipe so I can make them again for Thanksgiving without getting up in the middle of the night to do it? In other words, could I start another batch tonight and delay the dough in the fridge, etc. until the final rising?
Hi Jeanie,
You could use a regular dry yeast (the one I used it’s a rapid rise yeast) and left to rise in the fridge as soon as you knead it (before you start adding the butter)
Roxana
I officially love you! Rolling the chilled dough wasn’t my favorite part, but after adding a few more folds and rolling some more….I could see all the layers as I cut them into triangles. I had actually left the last rise, before rolling and cutting into triangles, in the refrigerator overnight and finished up first thing this morning. My kitchen was chilly so I warmed my oven to 125 while I rolled and cut. Shut off the oven and put them in the warm oven for the final rise. Then I baked with the egg wash. They just came out of the oven and I couldn’t wait for them to cool. I’m eating one now as I type this heartfelt thank you! Delicious and flaky! I’m starting the Thanksgiving batch this morning much more confident! I’m a fan for life.
WOW! You are amazing, Roxana! I have never met anyone who can make the gorgeous yeast breads and rolls that you do! You have outdone yourself this time!
What a treat to make your own croissants…..
Yum! Now that the weather is getting cooler, I am in a baking mood. Will be giving these a try. Pinned this – http://pinterest.com/pin/259308891015905455/
Oh wow Roxana, what incredible croissant! You are a natural. I miss having croissant et cafe au lait like we used to every Saturday morning when we were living in Mauritius – they had the best croissant!
Mandy
I love crossiants and have made them numerous times. I want to try your recipe now. They look great.
Hi Roxana,
Just recently a friend of mine was telling me how she loves croissants. I can’t wait to share this recipe with her. I hope you have a beautiful fall week Roxana!
Never made croissants, but you make it look easy! Love Red Star but haven’t used their platinum!! Thanks for the giveaway!! xo Ally
Can’t wait to try this recipe! Since my husband is on a restricted diet and can only have white breads this will hopefully be a start to getting back to bread making. Thanks for the opportunity to will this awesome package, which would get much use.
Wow Roxana, send one to Chicago please
) I, too,thought that croissants are hard to make, but it seems that are more time consuming. How long you let the dough rise the second time in the fridge?
Hi Mihaela,
For the second rise the dough will need about 1 hour and 30 minutes to double in volume
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I’ve never made croissants before. One of these days I’ll have to brave up and try it. I do love them though, and yours look delish!
Thanks for making croissants look so easy to make!
WOW!! These are just fantastic aren’t they? Nothing is better than a warm, flaky, roll/croissant to me!
well done, Roxana! these look fantastic!
my favorite bakery task when I ran a bakery deli a few years back? making the croissants. we made them fresh every day, and while my job was to run the place, I would schedule myself a shift in the kitchen at least once a week, so I could participate in all the creating. croissants were my favorite, and I loved enjoying a fresh one right out of the oven the next morning… Mmm.
I took five years of French in college. can barely use it, but it DOES come back!!
I am in awe of you. I have been too scared to attempt croissants. Yours look BEAUTIFUL! Completely flawless. I’m super hungry now!
Roxana, your Croissants are perfect! I’ve made them once before but it was a 12 hour process and vowed I would never make them again even though they were wonderful. Your recipe only takes 7 hours, is that because the Red Star Premium yeast cuts back on the rising time? If so, I’m willing to make them again!
Joan,
I have made these croissants only with the PLATINUM yeast but I have tried another recipe in the past and it took me a whole day and yes, as I said in the post, I love this yeast because it cuts down the rising time.
Using regular yeast, you should look to 10 hours of chilling, rising just to make the croissants.
Yes I like you on FB, you know I love you!
Yes, I like Red Star Yeast on FB!
Yes I pinned these croissants (I would have anyway!)
http://pinterest.com/pin/30047522485074230/
Haha, half of my bread board is from your blog.
http://pinterest.com/pin/30047522484932626/
http://pinterest.com/pin/30047522484866068/
http://pinterest.com/pin/30047522484888595/
I could go on…
I can not believe you made those! They’re absolutely gorgeous and perfect and amazing. Wow, oh wow! You’ve always been an amazing bread maker, but this is way past that. I’ll have to head out and find some of that yeast because I’m thinking that’s the only thing that’ll help my yeast doughs!
This looks like a great recipie! I will be making these to go with my stuffed chicken breasts tonight! Thanks!
These croissants are so flaky and beautiful, Roxana!
Pinned: http://pinterest.com/pin/147281850285177307/
I like your page on FB.
I like Red Star Yeast on FB.
The recipe looks amazing….I’ve always been afraid to try to make croissants…now I will try.
Gorgeous!! I love croissants, but have never thought I could actually make them at home. These look amazingly perfect!
Your croissants look amazing, so flaky and golden.
I liked you on Facebook.
I liked Red Star Yeast on Facebook.
Croissants look great!
I liked A Little Bit on Facebook.
I liked Red Star on Facebook.
These are beautiful! I am so impressed. Croissants are one of those recipes I want to try but am a little scared to attempt in my tiny, hot kitchen!
I liked you on FB.
you made those? What? How is that even possible. They look amazing- better than a bakery croissant. I am speechless and now hungry! great giveaway! Follow you everywhere:) and already like you on FB
Sweet lord woman! You most certainly succeeded this time!! Those are beautiful!
This is a great giveaway! I already like you on FB and would love to make these croissant’s this weekend!
Very creative idea!
I’ve been making crescent rolls for many years but can’t wait to try your recipe using Platinum
already like Red Star Yeast on FB
and now like you too on FB
I would so love to win this!! I love to bake and Red Star is the best!!
What a great recipe. Thanks!
Those look delish! Have not tried these, am going to try your recipe….thanks for sharing ;o)
The crossiant looks yummy..definetily try to make that…
Um this looks a bit difficult but really trying my hand at baking so will give it a go well I have the courage and the expense if I flub it up
I love croissants
I would LOVE to win this goodie bag! I am so making these croissants.
That is, I would make them right this minute if I wasn’t 8 months pregnant and exhausted
We made croissants for one of the daring bakers challenges and it feels so good to say I made croissants!
Yours look amazing and the color of the crust is making me hungry
I’ve only been baking regularly for a little over a year and haven’t tried Red Star/Platinum yet. Sure would like to give it a try and even review it on my blog. falmouthfarm.blogspot.com
These look so good! I would love to win the prize package.
I like you on Facebook.
I like Red Star Yeast on Facebook.
Croissants are my weakness. I must make!
I shared the same sentiments that I could never make croissants! I am sooo excited to try, that red star gift set would be fabulous because I would love to try wheat bread again that isn’t so incredibly dense!!!!
These look perfect! I’m in awe of your ability! I’ve got to try this.
I want to try and make these. I love some of your other recipes..need to get busy and bake!
I already like you on FB
I like Red Star on Facebook
I like A Little Bit of Everything on Facebook
You have got the gift..the gift for baking beautiful croissants! I need to try Red Star Platinum Yeast but I can’t find it in the three supermarkets near me. weird! I don’t use facebook, but I pin both you and Red Star Yeast, constantly!
Thanks for sharing this recipe. You’re photos are beautiful and look very enticing. I’ve always been nervous about attempting croissants but perhaps its time to get over that!
Next, and please don’t be insulted by my next comment, there are some glaring typos and grammatical errors that made your post/recipe difficult to read. If you have time it would be great if they could be corrected. It’s obvious that you love this recipe, otherwise you wouldn’t have shared it and taken such beautiful photographs.
I have always wanted to make croissants – these are so beautiful!!
I’ve been on a bit of a bread baking break for the summer, but I have just loaded my pantry with grains and flours and am eager to get back to it. Seems I’m missing an ingredient though… Red Star Premium! This is the first I’ve heard of it. I’m a Red Star fan, and always stock their yeast, but I’m going to have to check out this new level of rising! Sounds like it would be particularly helpful with the heavier breads.
Thanks! And croissants? You are a baking genius!
Here’s a link to my pin!!
http://pinterest.com/pin/94716398384635343/
I “like” Red Star!! (Actually… I have for a long time!)
I really, really like you too!
(Facebook)
Hi Kim,
Congratulations! You are the lucky winner! A box of goodies from Red Star Yeast will come your way.
Please message me your address!
I have been looking for a “normal” person’s guide to making croissants! Thank you!
I like A Little Bit of Everything on Facebook!
I like Red Yeast on Facebook
I pinned steakhouse homemade bread
http://pinterest.com/pin/250935010458873284/
Looks yummy! Thanks for the giveaway!
Followed on Facebook too
I made these once in pastry school but never again because they took so long…now I am inspired to try your recipe and give them another go
Liked Red Star on FB!
pinned this post http://pinterest.com/pin/78390849735346292/
shared on fb http://www.facebook.com/?sk=nf#!/kristen.wickham.50
Wow! I am trying this recipe today. I have always wanted to make my own croissants but felt it was too labor intensive. You make it look simple. Thanks!
I hope I win!
Roxana, Besides having mad baking skills, you have mad photography skills! I feel like I could reach right in and grab one of your beautiful croissants, and I sure wish I could!
Your croissants look absolutely perfect and I can only imagine how heavenly they taste! Great giveaway!!
I will not make the delicious croissants… I will not make the delicious croissants .. I can’t wait to make the delicious croissants!
I’d love to be a winner. These look SO yummy
I Like A little bit of everything on Facebook
I Like Red Star Yeast on Facebook
I’ve never tried using yeast in croissant dough before – maybe that’s where I’ve been going wrong. These look amazing
I like Red Star Yeast on FB
I really want to try making those! They look so yummy!
http://pinterest.com/pin/275634439665267972/
Thanks!
http://pinterest.com/pin/29836416252643311/
http://pinterest.com/pin/29836416252643321/
http://pinterest.com/pin/29836416252643333/
https://www.facebook.com/immortalb4/posts/294526950660442
I like A Little Bit of Everything on Facebook.
I like Red Star Yeast on Facebook.
I totally have homemade croissants on my bucket list…..I really need to make some soon! Those seriously look gorgeous:-) Don’t include me in the giveaway. Sooooo delicious, Hugs, Terra
These look amazing. I can’t wait to try them.
I’m totally pinning these.
I’ve seen these pictures first and I was drooling over here. I really think nothing, NOTHING beats homemade delicious croissants coming out of the oven. And your croissants look peeeeeeeeeerfect, Roxana. So jealous. I can’t describe how envious I am right now.
Pinned it!
http://pinterest.com/pin/150518812517325690/
I’m so impressed with your homemade croissants Roxana, they look just absolutely perfect and I can see all the flaky layers, yummy! I really miss having a fresh baked croissant for breakfast;-)
I am so impressed! These look absolutely perfect! I’m going to give it a try!
Wow, these croissants are impressive, you are quite a baker, your croissants look so professional. Your right what’s not to love about a them too, they are one of life’s must haves.
Pinned these beauties http://pinterest.com/pin/113997434289122471/
I already like you on FB
I already like red star yeast on FB too!
Posted on my FB page
https://www.facebook.com/YouMadeThat
This is so awesome. I love croissants. To say *love* might be an understatement. Romeo & Juliet kind of dug each other, sort of. My obsession with croissants borders on the unhealthy. I was this || close to volunteering to work the early shift at the amazing French bakery down the street from my house if they’d promise to teach me how to make croissants. (In the end I decided that working in a French bakery could be disastrous for my waistline)
This could be the end of me. A buttery, crumbly, gloriously blissful end.
Delish!!! For so long I have wanted to make homemade croissants and now I have a lovely recipe!!! Great photos!!!
I need to find some of this yeast, it sounds great.
I love making homemade croissants! However, I haven’t tried the new Platinum yeast yet- would love to win this!
Wonderful job with the croissants, Roxana! I don’t have courage to give them a try, well, not yet, so I’ll drool over your perfect creations in the meantime.
Croissants are on my ‘to try to make’ list for next year. I’m totally saving your recipe. Thanks so much!
Your croissants look awesome!!! And also…awesome giveaway! I’d love to join! I LIKE’d you on FB
I LIKE’d Red Star Yeast on FB!
I Shared and Tagged on FB!
These are making me hungry now!! Thanks for sharing the recipe.
Where would i find this yeast?
Wow, what a nice looking croissant. Sure looks super tasty.
I have pinned it (http://pinterest.com/pin/338544096958330806/) I like Red Yeast on Facebook and now a little bit of everything as well. Shared this page on Facebook too.
I am inspired to try this recipe–you make it look so easy. thanks for sharing your secrets.
hey make me some please :}
Thanks for the tutorial with pictures on making croissants. I’ll just have to give it a try!
Your croissants look wonderful. Hoping to get to try the new yeast soon.
Liked Red Star Yeast on Facebook and A Little Bit of Everything.
Wow!! Beautiful croissants! Will definetly be trying these!!
These croissants look delicious. Thanks for sharing this recipe and making it look easy.
I Liked A Little Bit of Everything on FB.
I Like Red Star Yeast on FB
I pinned the recipe: http://pinterest.com/pin/108508672243223538/
I pinned the cardamom buns recipe! Can’t wait to make them
I just made my honey go and get me some butter to make these today. I cant wait
Sometimes I look at a giveaway prize and think “Ehh..I don’t need to enter this”. But this one is awesome! I’m so excited!
I ‘ve liked Red Star Yeast on Facebook
My local grocery store carries Red Star yeast but I haven’t seen the platinum on the shelf yet. Can other yeast be sustituted?
Thanks
Sandy
These croissants look divine!
I pinned this page to pinterest: http://pinterest.com/pin/38562140530691538/
I liked A little bit of everything on Facebook
I already liked Red Star Yeast on Facebook
Shared this on FB: http://www.facebook.com/kroshey
Pinned Cottage Cheese dinner rolls: http://pinterest.com/pin/38562140530691592/
Those croissants look like they were made in a fancey French Bistro! Amazing!
Pinned Cardamom Coconut Buns http://pinterest.com/pin/38562140530691600/
I’m following you on FB
I’m following Red Star on FB
Pinned Steakhouse Bread http://pinterest.com/pin/38562140530691606/
shared on Facebook
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I can’t wait to try these! I’ve just started learning to bake with yeast. This looks like a bit of a challenge, but I’ve never let that stop me!
I’m also looking for recipes with flax seed and whole wheat. I bet Platinum yeast will work well with those, also!
Many years ago, I tried to make homemade croissants. My first attempt did not go well. Since that time I have made many homemade breads, danish and desserts. Baking is my outlet to relax.
I’ve always wanted to try making croissants but the seemed complicated. I am definitely going to try these!!
I am an avid bread baker, though I get a little intimidated stepping outside my comfort zone…Thanks for making this seem like a surmountable baking project:?) I’ll be trying these soon!
Sounds like a challenge!!
I’ve only made croissants once and they sure didn’t turn out as pretty as your picture. You’ve inspired me to take another stab at it.
Hi,
How many grams is the packet of yeast? we get a 7g and a 10g packet.
Hi Loraine,
A package of dry yeast has 7 grams and it’s good for 4 cups of flour.
Don’t skimp on the butter! American butter usually has a lower butterfat content; it isn’t usually noticeable except in butter-rich cooking, like making croissants or butteries. I first noticed this when I came back to the US after living in Scotland. A few percentage points difference in fat content makes a great deal of difference in flavor.
I have never made home made croissants..but going to try this. I love your website..
These looks so delicious! When I get my new kitchen I will try to make them! (currently have 3′ of counter space on either side of the sink)
The recipe calls for butter. Is this salted or unsalted? Or does it matter?
Hi Pattiemelt,
The butter used is unsalted, I rarely use salted and when I do I specify in the recipe
Sounds like wonderful yeast.
Fb liked Red star
I never knew making croissants sounds so easy! Well see if it is actually the way it sounds!
How do you put a link to this in your comments? I must be an idiot because I’ve never learned how to do that kind of stuff on facebook!
Hi Carrie,
to leave a link in the comment area, just copy the link and paste it when you’re commenting
Also I don’t do pinterest at all so is that part of the contest? Because its unclear whether we need to do all of those things to enter or just comment?
Besides I only check Facebook on a mobile with the app and because of that Facebook doesn’t allow me to do half of what you can on a computer. Which I don’t own right now! That’s why I have Internet on my mobile!:)
Liked Little Bit of Everything on Facebook
Liked Red Star Yeast on Facebook
http://pinterest.com/pin/101260691593030728/
http://pinterest.com/pin/101260691593030756/
I love this recipe! cant wait to try it myself, I have always been afraid to try croissants but I think I can do this.
I would love to try red star PLATINUM yeast as its not in the UK ,
I have been making home made bread (literally) since I was 19 yrs old ( and glazed doughnuts) , I have used Red Star Quick Rise ever since it came out. My kids were raised on it. I am now 63 and still make it. I want to try the PLATINUM ,but I cant find any place here in ND. Please advise where I can order some. Would absolutely love the Apron to go with it as I have been putting off making some aprons for the last year.And the ones I still use are TOAST !
Hi Diana,
I don’t know where the PLATINUM yeast is sold in your area but I know Red Star Yeasts offers free samples to their facebook fans from time to time.
If you have a facebook account you should check it out.
Best,
Roxana
I would love to hear comments from any readers that have tried this recipe. Yes, they look delicious and I’m amazed at how quickly they are made when the only ones I’ve made take almost 3 days to make, but I’m one of those people that is more willing to try when I see that others have already attempted as well.
These look fantastic! I am still afraid of making croissants but hope to overcome that fear soon.
I love these but as I can’t get hold of red-star-platinum yeast so I’m goin to try the one we get ere I hope they come out jus like ur ones
Okay, I made these and I have a question about the final rising. Is this done in the refrigerator? When I let mine rise, the butter softened and I had melted butter all over the bottom of the pan after they had been in the oven about 10 minutes.
Thanks
Hi VWillis,
the last rise is done on the counter top, but if you read carefully I advise to keep the counter top cold by placing ice-cubes all over it. If you can’t do that, than place the dough in the refrigerator, otherwise the butter will soften.
Roxana
OMG I would love to try these! Alas, I will have to use regular yeast
Can’t wait! MMmmmmm
My husband and granddaughter adore croissants. Never tried making homemade before, but with this receipe as my guide, I am going to give it a try. I will let you know how they turn out. Thanks for so much baking inspiration!!
Just wanted to say that your Red Star PLATINUM yeast is outstanding. I love croissants and fresh bread of all types. Your product is great in some of the other breads and pastry’s I have made using it.
Dear,
I don’t think I can find the yeast you are talking about. but I do have baking flour, yeast and dough enhancer.
Can you please give me the percentage to combine yeast and dough enhancer i.e. for 1 envelope of yeast is it enought to have a tsp of dough enhancer or should i add more?
Thanks.
Hi Hala,
I don’t know exactly how much dough enhancer you should add, but you can use active dry yeast and leave it longer to rise/rest.
Roxana
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