Delicious Homemade Croissants RecipeDelicious Homemade Croissants Recipe

Delicious Homemade Croissants Recipe

Hello and welcome to your website; as you are aware, our favorite breakfast is a cup of coffee and orange juice with a delicious butter crust. Although it takes a little time to prepare, our croissants are easy to make.


Put the yeast in the cold milk, mix it, and leave it for 10 minutes for the yeast to activate; sift the flour into a bowl, add the sugar and salt, and mix well to make a well in the center; once the dough has come together, add the milk yeast and the egg, and mix it to a nice smooth dough. If you’ve added the egg, it will be a bit tacky; turn your dough onto a floured surface and knead it for about 3 or 4 minutes; we don’t want to develop the gluten too much because we’re going to be rolling this out a lot.

So, we have been doing this preparation for 3 minutes; we will put it in a lightly oiled bowl now, cover it, and leave it in a warm place until the dough doubles in size. When our beats rise well, it takes a little more than an hour, so we will put a piece of plastic film on our plate, put butter in the middle, a little soft, and put another piece of plastic film on top. We will spread the butter out to about six inches by 12 inches wide. Now it’s a little wider than we would like, so we’re going to peel the top layer again, and we’ll scrape the butter out again.

Then roll it out to about 18 inches long by 6 inches wide. We think that’ll do it. Peel off the top layer of the plastic on the butter, and then flip this over onto the lower 2/3 of the dough and peel off the plastic. Make sure it’s evenly spread, and if necessary, just push it away slightly from the edge of the dough because we’re going to want to pinch the dough together to keep the butter inside, so we need some gap for that. Take the top third and fold it down over the butter. Now take the bottom third and fold it up over the top. This is how we’re going to get the lovely layers in the croissants. Now pinch the edges together.

So now, we’re going to pop our parcel into a plastic bag and then pop it in the fridge so that the butter hardens right; this is going in the fridge for about 45 minutes, so here’s our dough again; we’ve popped it onto a floured surface, it’s quite chilled and with the short end towards us after the side, here We’re going to roll it out to about 18 inches in length. A little bit more flour. It’s also about 18 inches by 6 inches; we’ll take the top third and fold it over, push off the excess flour, take the third bottom, fold it over, push off the extra flour; there is a lovely little square so that it can go back in this bag, and then back in the fridge for another 30 minutes, so here we are again, half an hour later, the dough’s friendly and chilled again. We’ve got the flap at the top.

We’re going to roll it out again to about 18 inches long and 6 inches wide; we’re going to go through this process a total of 3 times, but those are every centimeter thick, and remember when you’re doing this to make sure that the dough effectively has a quarter turn each time, you roll it out in other words, and back in the fridge for another half an hour earns one more time right, this is going to go back in the fridge for one last time for about an hour all this chilling helps the dough to relax and makes it easier to work with next time, so here’s mug dough, which has now got lots of layers in it. We’re going to cut it in half and freeze half of it.

So, we don’t think we can eat all that many croissants in just a few days; it also gives us a chance to figure out what the potion looks like inside, and we’re going to freeze it in half; now you can look at all the layers inside the dough, now we’re going to roll this dough, so we made Roll the dough into a very long rectangle that is a little over six inches wide. a little longer than about 18 inches, so now we’re going to cut it to provide an excellent size for the rectangle.

so we now have a piece of dough that’s 18 inches wide by 6 inches wide. Now we’re going to use a ruler to make Mark six inches down one side and then three inches off that side. We’re going to make marks at 6-inch intervals. Now we’re going to add the dots. There we have five super triangles ready for the croissant, and we’re going to use these half triangles to make some little croissants. Don’t throw them away.

Now, in the middle of the base of each triangle, make a small cut about one centimeter long; this helps you to bend the croissant into the shape of a croissant. Take a triangle, stretch the dough out, and pull the sides a little out. We directly take the point of the triangle below it and bend it roundly into a croissant shape; now we will do this with the remaining croissants; we place them in a greased baking tray and place a nice big plastic bag next to the train; now we can leave them in a nice warm place to rise until they double in size. It may take a few hours, so to make small croissants with leftovers, we’ll stretch the dough a little.

Next, roll it nicely; you can see that it has risen well, so now we are going to clean it with a wash made of egg yolk and a tablespoon of milk; now we will bake it at 180 ° C, 200 ° Oven, or regular oven for about 15 minutes. After that, it should be a nice golden brown. Well, that’s our sorted breakfast for the next few days. You can make a chocolate croissant by putting a small amount of chocolate on the wide end of a triangle before rolling it up. We hope you enjoy making croissants; thank you for taking the time to read this perfect recipe.


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