Homemade Croissants

Breakfasts | French cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal.

Ingredients

Milk - 7 fl oz
Dry yeast - 0.4 oz
Large eggs - 2 pieces
Wheat Flour - 17.6 oz
Brown Sugar - 1.1 oz
Salt - ½ spoons
Butter - 12.7 oz

Step by Step guide

Step 1

Crumble the yeast into the flour (or add it if using dry yeast). Immediately add warm milk, sugar, salt, eggs, 60 grams of butter, and lemon zest. The eggs and butter should be at room temperature. Knead well and vigorously. The dough should not stick to your hands or the work surface; in other words, it should be soft and elastic. And it will become that way, rest assured. You will form a ball, which should be left in a warm place for half an hour (cover the bowl with a towel or napkin).

Step 2

While the dough is rising, take 300 grams of butter out of the refrigerator and cut it into pieces. Lay out some plastic wrap on your work surface and arrange the butter slices on it. Don’t hesitate too long; the butter should remain cold! Now, the task is to roll out the butter with a rolling pin into a sheet about 1 cm thick. Once that's done, place the butter sheet in the freezer for about 20 minutes (remember, it's wrapped in plastic). Check the dough; it should have risen by now. So, don’t put the rolling pin too far away. Roll out the dough into a sheet that is twice the size of the butter sheet.

Step 3

In the center of the rolled-out rectangle, place the butter (removing it from the wrapping, of course) and fold the free edges of the dough towards the center (like an envelope). Now seal the edges well (it should really look like an envelope with butter inside). Grab the rolling pin again. Roll it out to a thickness of 1 cm. You should get a long and not too wide strip (roll away from you and towards you, but not to the sides). Avoid sharp movements to keep the butter inside without it leaking out. Visually divide the rolled-out dough into three parts. Fold the two outer parts towards the center. Wrap it in plastic wrap and place it in the freezer for half an hour.

Step 4

Here comes a well-deserved break, though it won’t be long. Half an hour has passed, and the dough needs to be rolled out into a long strip (roll away from you and toward you). Fold the two outer edges towards the center again. Then fold it once more (as if you are closing a book). Wrap it in plastic wrap and place it in the freezer for another half hour. At this point, you can start to rejoice and feel incredibly proud of yourself, as you are nearing the finish line. Roll out the dough, keeping it not too thick (7–8 mm is sufficient). Cut it into elongated triangles.

Step 5

Make a cut on the wide side of each triangle, then roll the croissant starting from that side. Transfer the croissants to a baking sheet lined with parchment paper, cover them with a cloth, and let them rest for about 20 minutes. Now for the final steps that anyone can handle. Preheat the oven to 356°F. In the meantime, brush the croissants with a pastry brush dipped in milk or egg. Bake for 25–30 minutes until golden brown.