HOMEMADE CROISSANTS
Making homemade croissants can be a labor of love, but the result is worth the effort! These flaky, buttery pastries are perfect for breakfast or a delicious snack. Here's a step-by-step recipe for homemade croissants:
Ingredients:
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) instant yeast
1 1/4 cups (300ml) whole milk, slightly warm
1 tsp (5g) salt
1 1/4 cups (280g) unsalted butter, cold
One egg, for egg wash
Instructions:
Prepare the dough:
Combine the flour, sugar, and instant yeast in a large mixing bowl.
Gradually add the warm milk, mixing until the dough comes together. It should be slightly sticky.
Add the salt and knead until well incorporated.
Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 1 hour.
Prepare the butter layer:
While the dough is chilling, place the cold butter between two sheets of parchment paper.
Using a rolling pin, gently pound and roll the butter into a 7x7-inch (18x18 cm) square.
Refrigerate the butter square until it's needed.
Encase the butter:
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 10x10-inch (25x25 cm) square.
Place the butter square diagonally in the center of the dough square.
Fold the corners of the dough over the butter, like an envelope, and pinch the edges together to seal.
Begin laminating the dough:
Roll the dough out into a 20x8-inch (50x20 cm) rectangle.
Fold the dough into thirds, like a letter (fold the bottom third up and the top third down).
This completes one "turn." Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Continue laminating:
Repeat step 4 two more times for a total of three turns.
After the final turn, wrap the dough and refrigerate for at least 1 hour or overnight.
Shape the croissants:
Roll the dough out into a 20x12-inch (50x30 cm) rectangle.
Cut the dough in half lengthwise, then cut triangles with a 3-4-inch (8-10 cm) base from each half.
Roll each triangle up from the base to form a croissant shape.
Place the croissants on a parchment-lined baking sheet, with the tip tucked underneath. Allow them to rise at room temperature for 1.5-2 hours until puffy and nearly doubled in size.
Preheat your oven to 400°F (200°C).
Prepare the egg wash:
Beat the egg with a splash of water.
Brush the croissants gently with the egg wash.
Bake the croissants:
Bake for 18-20 minutes or until golden brown.
Allow them to cool on a wire rack before serving.