Simple Way to Prepare Quick Homemade Croissants

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, homemade croissants. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Homemade Croissants is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Homemade Croissants is something which I have loved my whole life. They’re fine and they look fantastic.

Measure flour into a mixing bowl. Blend into flour along with yeast and oil. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other.

To begin with this recipe, we must first prepare a few components. You can cook homemade croissants using 7 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Homemade Croissants:

1. Get 500 g strong white bread flour plus extra
2. Get 10 g salt
3. Get 80 g caster sugar
4. Take 10 g instant yeast
5. Get 300 ml cool water
6. Prepare 300 g chilled unsalted butter
7. Make ready 1 medium egg

Croissants are made with a laminated dough, which involves folding butter into the dough multiple times to create alternating layers. This is different from other baked goods that cream the butter with the sugar and flour. When baked, the butter melts and creates steam, which causes the glorious layers to spring up. Make sure to keep them in an airtight container, freezer bag, or tightly wrapped in foil so that they don't dry out.

Steps to make Homemade Croissants:

1. 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.
2. 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.
3. After an hour on a lightly floured surface roll out the dough to a rectangle roughly about 60 x 20 cm.
4. Take your butter and flatten it into a rectangle by bashing it with a rolling pin. Make the rectangle about 40 x 19 cm.
5. 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.
6. 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.
7. 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.
8. After the final fold put the dough back in the fridge overnight or at least 8 hours.
9. Line 2 or 3 baking trays with baking paper.
10. 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.
11. 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.
12. 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.
13. 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 😁
14. Preheat your oven to 200°C. Lightly whisk the egg with a pinch of salt to make an egg wash.
15. 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 😋

When baked, the butter melts and creates steam, which causes the glorious layers to spring up. Make sure to keep them in an airtight container, freezer bag, or tightly wrapped in foil so that they don't dry out. To freeze baked croissants, let them fully cool down to room temperature. Croissant dough begins with butter, flour, sugar, salt, yeast, and milk. Unlike most yeasted doughs that require warm liquid to activate the yeast, you're going to use cold milk.

So that’s going to wrap this up for this special food homemade croissants recipe. Thank you very much for your time. I am sure 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!