🥐 INGREDIENTS FOR 12 croissants:
▪️ 500 g Flour (+ some flour for powdering)
▪️ 12 g Salt
▪️ 12 g Yeast
▪️ 55-60 g Sugar
▪️ 150 ml Warm Water
▪️ 100 ml Warm Milk
▪️ 350 g Butter (100 g for the dough + 250 g for roll-in)
▪️ 1 Egg (for covering the croissants)

We need to activate yeast. Mix together warm water
add a little sugar. Stir well and add dry yeast. Stir once more gently
and leave it for about 10 minutes.

We’ll need a lot of flour and a little of salt and sugar. Mix it well with your hands. Once mixed make the well
in the center.

When the yeast activated pour it into the well, add some warm milk and start mixing the dough. Gently, with your hands in a controlled
circular motion collecting flour to the center. It’s better to knead the croissant dough manually avoiding using a mixer.

Once the flour is moist add soft butter. Once the butter is fully integrated, the dough stops sticking to a mixing bowl. Transfer the dough to a table surface. Start kneading the dough kicking it a little until smooth.

Once kneaded, shape the dough into a rectangle cover it with plastic wrap and put the dough into a fridge to rest for 4 hours minimum or leave it for a night.

We’ll need to get butter prepared as well. Get it out of the fridge beforehand to get it soft enough and we’ll also need a piece of parchment paper. Transfer the butter to the center of the paper and start mashing, then fold the sides of parchment paper to shape
a square envelop of 20cm * 20cm. Using a rolling-pin spread the butter inside the paper envelop as a result you need to get a well-shaped butter square. Put it into a fridge

When the dough has rested enough and butter is ready get them out of the fridge and leave for about 10 minutes before rolling.

Lightly powder the table surface with flour transfer the dough rectangle powder it a little with a flour and using a rolling-pin start rolling the dough until you get a rectangle twice as big as the butter square.

Put the butter square over the rolled dough and lock it inside the dough. Powder with flour. Brush any excess flour.

Notice the way your dough is placed. Choose one side where you have this folded side.

Roll the dough and butter. Seal the edge it at one side and seal the edge it then at another. Lock it everywhere. From the center to the edges in two directions, towards yourself and back, roll the dough to get the dough rectangle again.

Fold the upper edge to get visually one third of the rectangle and fold the lower edge to get two thirds. Roll the dough a little
especially in the connecting point. Fold it at the center squeezing it a little. Cover the dough into the parchment paper or plastic wrap and allow it to relax in the fridge for 1 hour.

Spray the working surface with flour. Transfer the dough the folded edge is at the right side. Roll it to a thin rectangle keep the rectangle.

Then the folding is done this way: fold one of the outer thirds over the middle third. Fold the remaining third over the folded dough. Squeeze it a little. Cover it with parchment paper or plastic wrap and let it rest in the fridge for 1 hour.

The dough is finally ready, It’s time to cut croissants. Transfer the dough to the table powdered with flour. Powder the dough and brush the excess flour. Slowly roll the dough avoiding tearing finest layers until it’s thin.

The final dough layer must be 4-5mm thin, 28-30cm wide and 65-68cm long.

Shape the dough rectangle to several triangles with a base of each triangle of 8cm.

Roll croissants like that: pull a rectangle a little and stretch a triangle base a little, make a little cut in the middle of the base, get the base sides and start rolling a croissant pulling another side. Once rolled, shape it into a ‘crescent’ and transfer to the baking sheet covered with baking paper.

6 pieces — maximum per one sheet.

You can prepare the croissants in advance and leave them in a fridge for 12 hours or you can freeze them.

Once transferred to the baking sheet, cover the croissants with the plastic wrap — just lightly don’t push the croissants. Leave it at room temperature for 1-1.5 hours to rise about twice a size.

Preheat oven to 395ºF / 200℃.

Step-by-step recipe in the blog — http://cookingtime.ru/croissants.html

Before baking get an egg, whisk it and carefully cover croissants with the egg mixture to get beautiful gold crispy crust.

Transfer the baking sheet into the ovenand bake the croissants for 10 minutes. Then reduce the temperature to 365ºF / 185℃ and bake 10-12 minutes more.

After the oven leave the croissants a little rest on a baking sheet and then transfer them to a rack to prevent overcooking but don’t let them cool completely.

To be hones, croissants made at home like these are much better then in Paris bakeries.

Music: «Guts and Bourbon» by Kevin MacLeod — http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400032


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