Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, homemade croissants. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Homemade Croissants is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Homemade Croissants is something that I have loved my whole life. They are nice and they look fantastic.
These Flaky Buttery Homemade Croissants will make your morning breakfast so much more delicious! A complete recipe guide with pictures and video to teach you to make the most perfect croissants. De délicieux croissants maison pour le petit-déjeuner, croustillants et moelleux !
To begin with this recipe, we have to first prepare a few ingredients. You can cook homemade croissants using 7 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Homemade Croissants:
- Make ready 500 g strong white bread flour plus extra
- Prepare 10 g salt
- Take 80 g caster sugar
- Take 10 g instant yeast
- Make ready 300 ml cool water
- Get 300 g chilled unsalted butter
- Prepare 1 medium egg
Learn to make buttery, flaky homemade croissants with this easy to follow recipe and tutorial. Croissants are made by layering yeast-leavened dough with butter. See more ideas about Homemade croissants, Croissant, Homemade. Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required.
Instructions to make Homemade Croissants:
- Use the dough hook on your mixer. Put the flour into the mixer bowl and add the salt, sugar, yeast and water. Mix on a slow speed for 2 minutes then on a medium speed to 6 minutes.
- Take the dough out of the mixer and put onto a lightly floured surface shape it into a ball dust with flour put into a plastic bag and chill in the fridge for an hour.
- After an hour on a lightly floured surface roll out the dough to a rectangle roughly about 60 x 20 cm.
- Take your butter and flatten it into a rectangle by bashing it with a rolling pin. Make the rectangle about 40 x 19 cm.
- Put the butter on the dough so that it covers 2/3 of the dough. The shape of my worktop means i have the long side on top. Width-way it should come almost to the edges.
- Fold the dough by folding one third of the dough to the centre and then for the other third over the top. Pinch the edges slightly to seal in the butter. Put it back in the plastic bag or cover in some way and chill in the fridge for an hour.
- Take the dough out of the bag and put it on a lightly floured surface. Roll into a rectangle again about 60 x 20 cm and do the fold again. Cover it again and back in the fridge for an hour. Do that step two more times.
- After the final fold put the dough back in the fridge overnight or at least 8 hours.
- Line 2 or 3 baking trays with baking paper.
- Take the dough out of the fridge. Put it on a lightly floured surface and roll another rectangle. This time make it about 40 x 30 cm. Trim the edges with a really sharp knife or a pizza cutter.
- Then cut the rectangle lengthways into two strips. I then cut each strip into three squares. Then cut each square into two triangles. You can use your hands to shape the triangles.
- At the wide base of the triangle make a tiny cut and then, starting at the wide end, roll up into a croissant. If you want the crescent shape, curl the ends in.
- Put the croissants on the trays. They need some space so 4-6 per tray. Then the final proove - cover and leave in a cool room for a couple of hours. I skipped this today so today’s croissants are mini 😁
- Preheat your oven to 200°C. Lightly whisk the egg with a pinch of salt to make an egg wash.
- Use this to brush the tops and sides of the croissants. Bake for 15 to 20 minutes until golden brown. Cool slightly but be sure to enjoy warm 😋
Homemade croissants aren't difficult to make. They just take a little time. Here's a recipe for Like with brioche, homemade croissants are made with a lot of butter, and yet they are flaky and light. This flaky buttery French pastry is known as 'Croissants de Boulanger'. It is a yeast-based dough laminated with layers of butter then shaped to create this distinct croissant shape.
So that’s going to wrap this up for this special food homemade croissants recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
