Dough for French croissants
Description
Delicious baked goods for the whole family. Making yeast, unleavened, or choux pastry is very easy, but puff pastry requires special effort and time, so not everyone dares to make it. This type of dough is useful not only for baking croissants, but also for making tasty pies, turnovers, or buns. This amount of ingredients is enough to make 20 pieces. Serve with tea or coffee.
Instructions
- 1
Step 1
1. I warm the milk to room temperature in the microwave. I take the margarine out of the refrigerator.
- 2
Step 2
2. Add granulated sugar to the warm milk and stir until dissolved.
- 3
Step 3
3. I add one teaspoon of dry instant yeast.
- 4
Step 4
4. Sift the flour, add six tablespoons.
- 5
Step 5
5. Add salt and thoroughly mix the ingredients to form a sponge. Let it sit for 15 minutes to allow the yeast to activate.
- 6
Step 6
6. After fifteen minutes, I add the softened margarine (50 grams), mix thoroughly, and gradually add the remaining flour.
- 7
Step 7
7. Knead the dough until it becomes soft and elastic, and does not stick to hands. Transfer it to a bowl, cover with a towel, and leave in the refrigerator for 2 hours.
- 8
Step 8
8. Unwrap the parchment paper, cut off a small piece, place the remaining margarine on it, and cover with another sheet. Roll out the margarine with a rolling pin into a layer about 5 millimeters thick, then put it in the refrigerator for 15 minutes.
- 9
Step 9
9. I take out the dough, place it on the table, and make cuts like this in the center.
- 10
Step 10
10. Roll out the dough into a 1-centimeter-thick sheet, and fold back each corner.
- 11
Step 11
11. Take the margarine out of the refrigerator 15 minutes before rolling the dough, remove the parchment paper, and place the margarine on one side of the dough (you can use butter).
- 12
Step 12
12. First, I fold the bottom part, then the top part. I roll out the dough with a rolling pin, shaping it into a rectangle.
- 13
Step 13
13. Roll out the dough again, fold it first from one edge, then from the other. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- 14
Step 14
14. I perform this procedure three times, after which the dough is ready to bake delicious French croissants.