Warning: I’ve not tried this recipe. It’s from the Alice B. Toklas Cookbook. As stated in my book review of her cookery book, you may need to experiment! Making croissants from scratch is also labour intensive:
Heat up 1/8 litre of milk. When this is warm, remove from the fire and spoon one package of dry yeast through the milk. Then sieve 100 gr of flower above this. Leave to raise for half an hour.
Sieve 300 gr flour above a large bowl. Add the yeast mixture in the middle of the flour and slowly add 1 litre of milk while mixing. Leave to raise till the mass has increased to twice its size.
Take the dough and start kneading it firmly on a floured, flat surface until it stops sticking to your hands. Roll the dough, and add 50 gr of butter which you have shaped with your hands into a small square, to the middle of the dough. Fold the dough towards the middle and roll it with your hands into a ball. Leave to raise in a cool spot for several hours or preferably a whole night.
Take the dough and roll it out again into pieces the size of an egg. Roll each egg-sized piece into a cylinder and leave to raise for another 10 minutes. Take the pieces and roll each one out till about 1 cm thick. Roll them from one corner into croissant shapes. Leave to raise and settle for another 35 minutes.
Place the croissants on a buttered baking tray and brush with a mixture of 1 table-spoon of water and a lightly whisked egg. Bake the croissants in a pre-heated oven at 215 C.
Don’t like the work and the mess? Use ready-made croissant dough out of a tin. Many larger supermarkets sell this nowadays. Just follow the instructions on the tin.
Recipe not clear enough? There are several YouTube videos explaining the whole croissant procedure step by step, from start to finish. Make sure you select one not only explaining the whole process but also using the right measures, as kitchen measures differ in various countries.
Need inspiration to fill your croissants: have a look at my blog post Grand Café