This looks a lot easier than the traditional croissant methods! Thanks for sharing! 💓 💓 💓 My granddaughter found this and showed me. Guess who's making croissants today?😎♥️
Salt added directly to the yeast actually slows down the proofing so i add the salt into the flour and mix and then add the yeast afterwards thats just my experience with it
Great recipe will try my husband keeps telling me we need to start baking our own bread so this will be a great start and to the ppl who disliked this video are haters😡😡😡
My second take on making this was a success ,it 's so flakei and has a crunch , can't believe I did it.my granddaughter love it but she want hotdogs in it .
I was wondering if there's an easier way to make crossaint other than than folding thing snap here it is must must try these thanks its seems like you always have a super easier version that comes out great
It's ¾ of a tablespoon (TBSP) of yeast. The breakdown is 2 ¼ teaspoons (TSP) to give a more accurate measurement of how much yeast should be added. I hope this helps
Ooooohhhhhh My DEAREST LOVELY PRECIOUS Lady!!!! Thanks for sharing this PRECIOUS video with the world
Thanks dear for showing us the easy way to prepare this recipe. It's so much more easier than the traditional method.
This looks a lot easier than the traditional croissant methods! Thanks for sharing! 💓 💓 💓
My granddaughter found this and showed me. Guess who's making croissants today?😎♥️
Tell her thank you 🥰
Hi Natasha I must compliment you this is such a great way to make this recipe
This looks easy, simple and perfect end result...
Thank you so much for this recipe. the traditional recipe is so tedious. I'll surely use this shortcut version.
Tried this recipe.Natasha you make me look like a professional.Thank u .
I love this recipe I made this alot and comes out really nice all the time thanks so much for sharing ur recipes with us 😊
I would love to try these. The folding method of the traditional croissant is daunting and for professionals lol.
Wow, thank you for this easy method. I can make croissant at home now.
Salt added directly to the yeast actually slows down the proofing so i add the salt into the flour and mix and then add the yeast afterwards thats just my experience with it
Love your recipe, I used it and it came out perfectly
Natasha is the best
Great recipe will try my husband keeps telling me we need to start baking our own bread so this will be a great start and to the ppl who disliked this video are haters😡😡😡
Omg I tried your recipe for my daughter birthday party it was the best everyone loved it
Love this recipe. kids love it also. Really enjoyed sharing with friends. Thank you Natasha
Wow.... really innovative... great way to eliminate the folding
My second take on making this was a success ,it 's so flakei and has a crunch , can't believe I did it.my granddaughter love it but she want hotdogs in it .
Making this as we speak...dough is in the freezer! It was super easy to make.
So happy to hear
@@TriniCookingwithNatasha thanks for the recipe
I was wondering if there's an easier way to make crossaint other than than folding thing snap here it is must must try these thanks its seems like you always have a super easier version that comes out great
This method is so simple love it.Thank you.
Amazing def gonna try this!!
I tried it and they came out great....
Looks great and delicious!
Survey for Trini's
Tried it today. Came out great.
I have tryed it .... And it was really really yummy thank u Natasha
I just posted the recipe and you tried it already??? Did I misunderstand?
No u didn't
I have done all of your recipes
@@Malalutchmandeen I only posted this recipe this morning, never before.
Great recipe looks yummy
Survey for Trini's
Have to try this looks easy thanks so much
That’s nice and easy for sure
Wow i am gonna try this.thank you for sharing
I love crossaints
This is doable thanks for sharing
Very innovative.
I tried this recipe and it came out great
Happy to hear that!
Hi look soooo yummy....do i have to grease an flour my tray or jus grease only
Will try this most definitely great time saver... awesome
Thank you i always wanted to learn to make it
Ohhh wawww they sure look delicioussss natasha ... definitely gonna try it.
This is beautifully amazing...thnx you so much i did your currants roll recipe and everyone loved it...
WOW !!!!! This is so great
Love it
Very creative Natasha thanks for sharing I love this croissant back stay blessed
Just lovely
Hi Natasha, should the milk be warm or is room temperature ok?
Another great recipe from an amazing chef well demonstrated will make those goodies soon.
Thanks hun
Will definitely try this.
Nice one Natasha!
Thank you
Can this be used for current roll
Thank you!
Brilliant.
I'm gonna be making croissants 💃💃
Trying it now
Hello my dear Natasha, do you think I can use a little oil on the counter instead of flour? I always end up using too much flour 🙈
sure
Love it yumm
I love this croissant hack*
Amazing recipe natasha hotel guruji here
Thank you
Can you use active dry yeast?
Hey can you make this in advance and freeze them?
Can you leave it in the fridge overnight.
Can I use my mixer for this recipe?
Omg I love crossaints😋 warmed with cheese & scrambled eggs 🥐🧀🍳
Yes great combo
Trying this tomorrow
Made these yesterday. Ate 4 all at once. They are really good. Simple and easy to follow instructions. Thank you
Hi. Is the milk cold or heated?
Cold
Very nice recipe !!! Subscribed you ,,
Well u no i have to try this
Is it ok to use salted butter?
Yes definitely!
So when do you put the cheese and ham in?
Before you roll into the Cresent.
So its something like a bread recipe
Can I make sausage rolls with it
Yes of course
@@TriniCookingwithNatasha thank u love all ur recipe
Could I use carnation milk ?
Yes you can! It would even come out better that whole or full cream milk.
Hi if I wanted to make this a cheese crossiant what do I do different?
Before rolling into the shape add cheese in the middle then roll.
@@TriniCookingwithNatasha thank you for your prompt response I appreciate it.
@@Mrs.G_1031 np enjoy.
Hi do you warm the milk or cold milk
Room temp
Ummm your yeast measurement is very confusing can you please ex plain???
It's ¾ of a tablespoon (TBSP) of yeast. The breakdown is 2 ¼ teaspoons (TSP) to give a more accurate measurement of how much yeast should be added. I hope this helps
I'm looking through the comments for the actual recipe and I can't seem to find it
The recipe is in the description box of the video.
Very heavy accent and very hard to understand … annotate listen to this
Definitely will try this
I definitely have to try this..