This OLD SPANISH croissant recipe beats modern ones! Perfect layers, no hassle.

Jun 15, 2026
In this video, I’m sharing a secret Spanish method for croissants: perfect layers WITHOUT laminating and WITHOUT rolling the dough endlessly. 🥐✨
Better than the bakery – unbelievably crispy and airy croissants made from an old recipe anyone can try.

Here’s what you’ll learn in this video:

✅ How to create 100 dough layers in just a few minutes.
✅ A secret Spanish shaping trick (just stretch the dough!).
✅ Why the old-school method beats modern techniques.
✅ A step-by-step guide to making perfect homemade pastries.

If you’ve been hesitant to tackle puff pastry before, this Spanish trick will change everything! The best part? It’s super simple and the croissants come out incredibly crispy.

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Ingredients and recipe:
Water 300 ml (1.5 cups or 10.1 fl. oz.)
Milk 150 ml (0.75 cups or 5.1 fl. oz.)
Dry yeast 8 g (2 tsp or 0.3 oz.)
Sugar 75 g (1/2 cup or 2.6 oz.)
1. Whisk together with a whisk
Vegetable oil 50 ml (1/4 cup or 1.7 fl. oz.)
2. Mix well
Flour 700 g (4.5 cups or 24.7 oz.)
Salt 5 g (1 tsp or 0.2 oz.)
3. Mix well
4. Do you prefer fresh or dry yeast?
5. Add the flour in portions
6. Put the dough on the table
7. Knead for 1–2 minutes
Butter 30 g (1 tbsp or 1.1 oz.)
8. Knead the dough on the table for 5 minutes
9. Do you like kneading dough by hand?
10. I’m showing you a new recipe for Spanish croissants!
11. The dough should be smooth and not stick to your hands
12. Gluten window test
13. The dough turned out perfect
14. Grease a bowl
15. Cover with a towel and let it rest for 1 hour
16. The dough is very lively, airy, and bubbly!
17. Just look at how it stretches!
18. Dough weight 1248 g (44 oz)
19. Divide the dough into 9 equal pieces
20. Shape into balls
21. Cover and let rest for 15 minutes
Butter 180 g (1 pack or 6.3 oz.)
Flour 75 g (1/2 cup or 2.6 oz.)
22. Mix well
23. It should have a nice, smooth consistency
24. Roll the dough out to 20 x 40 cm (8 x 16 inches)
25. Spread the dough with butter
26. Roll the dough into a log
27. Place on a wooden board
28. This is a really simple and great method
29. Shape the remaining dough logs
30. Flour + butter spread very easily
31. Watch the video till the end – new Spanish croissants!
32. Cover the dough and put it in the freezer for 1 hour
33. The butter has stabilized
34. Roll the dough out to 10 x 65 cm (4 x 26 inches)
35. Roll up the dough
36. Pull the dough tight
37. Pulling tight tapers the dough
38. And slowly a croissant starts to form
39. Make cuts in the croissant
40. Place on a baking sheet
41. Shape the remaining Spanish croissants
42. How many layers did you get? Write it in the comments!
43. Beautiful croissants with cuts
44. Cover and let rest for 40 minutes
45. They’re incredibly flaky! This method is fantastic!
46. Beat 1 egg
47. Brush the croissants with it
48. Bake at 180 °C (360 °F) for 25 minutes
49. The croissants are ready, fresh from the oven!
50. Let’s make a tasty tea
Goji berries 15 g (1 tbsp or 0.5 oz.)
Strawberry jam 15 g (1 tbsp or 0.5 oz.)
Lemon balm 10 g (1 tbsp or 0.35 oz.)
Red tea 8 g (2 tsp or 0.3 oz.)
51. Pour boiling water over and steep for 10 minutes
52. The croissants are super airy and flaky
53. Listen to that crunch!
55. The Spanish croissants turned out amazing! 🥐
56. And what do you like to eat croissants with?
57. These are the crispiest croissants of my life!
58. The Spanish method really works. I highly recommend it.

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