Hello, Lykkers! Are you a dessert lover? If so, try the croissant! Few pastries in the world can beat a fresh, flaky croissant!
Picture this: a crisp, golden crust that gives way to soft, airy layers of dough, all infused with rich, buttery flavor. A perfectly made croissant is a feast for the senses. Treat yourself to this delightful pastry and enjoy an unforgettable taste experience!
Now let's begin with ingredients!
<h3>Ingredients:</h3>
<b>For the Dough:</b> 1 cup whole milk, 1/4 cup white granulated sugar, 1 package active dry yeast (2 tsp), 3 cups all-purpose flour, 1 tsp salt, 1 cup unsalted butter, softened.
<b>For the Butter Layer:</b> 1.5 cups cold unsalted butter.
<b>Egg Wash:</b> 1 egg beaten with 1 tsp water.
<h3>Instructions:</h3>
<b>Make the Dough:</b>
1. Warm the milk to around 100°F. Mix in the sugar and yeast and let sit for 5-10 minutes until foamy.
2. In a container, mix the flour and salt thoroughly. Make a hole in the middle of the flour mixture using your hand or a spoon and pour the milk mixture into it.
3. Turn out onto a floured surface and knead for 5 minutes until smooth and elastic, working in more flour as needed if sticky.
4. Use your hands to spread the dough into a rectangle and dot with the softened 1 cup of butter across the surface. Image dividing the dough into three sections. Fold and overlap each section.
5. Cover and refrigerate for 30 minutes.
<b>Make the Butter Layer:</b>
6. Pound the cold 1 1/2 cups butter with a rolling pin into a 6x8 inch rectangle on a floured surface.
7. Remove the dough from the fridge and roll it into a large rectangle, about 14x10 inches. Position the butter rectangle in its center.
8. Fold each side of the dough over the butter, creating a package. Make the dough a long rectangle again.
9. Fold into thirds again, wrap in plastic, and refrigerate for 30 minutes. Repeat the rolling and folding two more times, refrigerating for 30 minutes between each for a total of 3 folds.
<b>Shape the Croissants:</b>
10. Make the dough a 20x12-inch rectangle about 1/4 inch thick. Trim the edges and cut the dough into long triangles, about 4-5 inches wide at the base.
11. Roll up each triangle tightly, starting from the base and rolling towards the pointed tip. Place on parchment-lined baking sheets, curved side down. Cover and proof at room temp for 1-2 hours until puffy.
12. Preheat oven to 400°F. Brush the croissants with egg wash.
13. Bake for 15-18 minutes until deep golden brown. Let cool slightly before serving.
The process takes some time with all the folding, rolling, and chilling required to develop those flaky layers, but the payoff of fresh homemade croissants is well worth the effort! Enjoy them freshly baked.
How To Make Proper Croissants Completely By Hand
Video by Joshua Weissman
