Homemade croissants
Description
Perfectly pairs with tea and coffee. Real croissants are worth making, even though the process takes 12 hours. The secret of croissants lies in the yeast puff pastry, which needs to be rolled out and chilled multiple times. It's precisely this dough that makes croissants light, tender, and incredibly airy. Make sure the room temperature where you roll out the dough does not exceed 18°C; otherwise, the butter will melt too much, and the dough won't turn out as fluffy. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Mix the sifted flour with salt. Dissolve sugar and fresh yeast in warm milk. Add the flour and knead an elastic dough. Cover the dough with plastic wrap and leave at room temperature until doubled in size.
- 2
Step 2
2. Roll out the dough into a rectangle and fold it into thirds, then fold it into thirds again, and return the dough to the bowl. Cover with plastic wrap and refrigerate for 8 hours.
- 3
Step 3
3. The room temperature where you will be rolling out the dough should not exceed 18 degrees. Place cold butter in a sealed bag and roll it into a rectangle of even thickness.
- 4
Step 4
4. Roll out the risen dough into a rectangle and place the rolled-out butter onto half of the dough. Fold the other half of the dough over the butter and gently roll it into a sheet about 1 cm thick, occasionally lifting the rolling pin and without flipping the dough to the other side.
- 5
Step 5
5. Fold the rolled dough into a book shape, place it in a bag, and refrigerate for 30 minutes. Roll out the chilled dough into a 1 cm thick sheet, fold it into a book shape again, put it back into the bag, and refrigerate for another 30 minutes.
- 6
Step 6
6. Roll out the dough for the third time into a 1 cm thick sheet, fold it into thirds, and refrigerate for at least 2 hours. Divide the dough into two parts, roll out each to a thickness of 4-5 mm, and cut into triangles.
- 7
Step 7
7. Shape the croissants, place them on a baking sheet lined with parchment paper, and cover with a towel for 1 hour. Brush the croissants with lightly beaten egg and bake in a preheated oven at 200°C for 15 minutes. Reduce the temperature to 190°C and continue baking for 10 minutes.