One of the best breakfasts to enjoy at a hotel or café that serves breakfasts must be croissants. Have you ever tried to make your own homemade croissants? It seems like such a difficult pastry type to master but with this recipe, you will easily become the king or queen of croissants.
Croissants are buttery, flaky pastries originating in Austria. They are, however, mostly associated with France. Their rich buttery consistency combined with flaky texture is a real treat for anyone who is lucky enough to have one on their plate.
So, are you ready to bake your own homemade croissants? Just make sure you have enough time on hand as it is quite a labour of love to prepare these unforgettable morning bites. You also need to allow the dough to rest for long periods during the preparation process.
Challenge yourself and whip up your own batch of homemade croissants. When biting through the crispy exterior into the buttery interior, you will be proud to know that you have baked them on your own.
Homemade croissants recipe
Course: SnacksCuisine: GlobalDifficulty: Moderate
40
minutes
20
minutes
240
minutes
5
hours
Ingredients
4 cups all-purpose flour
⅓ cup granulated sugar
4 teaspoons active dry yeast
2¼ teaspoons kosher salt
1¼ cups unsalted butter, cold
1 cup milk (you may need slightly more or less)
egg wash (1 large egg beaten with a teaspoon or two of water)
Method
- Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
- Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
- Add the milk and stir together until a stiff dough forms.
- Wrap the dough tightly in plastic wrap and chill for 1 hour.
- On a lightly floured surface, roll the dough into a long rectangle shape.
- Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
- Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).
- Cut the dough into long, skinny triangles (about 5-inches at the wide end).
- Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
- Place on a parchment-lined baking sheet, cover loosely with plastic wrap and allow to proof until doubled in size (1 to 2 hours).
- Preheat the oven to 190°C, and gently brush the croissants with egg wash.
- Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
Notes
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from The South African https://ift.tt/3cQxahx
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