Introduction: Easy Croissants Recipe

In this instructable I will show you how to pee Croissants. Wear't let the idea of making croissants intimidate you. You don't have to be a professed baker to make these, although you will get professional results ;). This formula for homemade croissants is really well-to-do to produce, if I force out do it, you can DO it. The stairs themselves are really easy, but IT testament take many time. Clip to impress your class and friends with this fantastic recipe. Army of the Pure's get baking!

If you ingest whatever questions or comments put them down below and I volition get even to you as soon equally I can.

Play along the easy steps below or lookout man the video tutorial or better til now act some!

Step 1: Ingredients

You whitethorn print the recipe here.

Ingredients:

  • 2 1/4 cup of general-purpose flour (290 grams)
  • 1/2 tbsp of common salt (8.5 grams)
  • 2 1/4 tsp. of active air-dry yeast (you can use present) (6.5 grams)
  • 2 tbsp. of white granulated sugar (25 grams)
  • 1 cup of milk (ideally whole, but you can function 2% or 1%) (240 ml)
  • 1 cupful of unsalted butter (225 grams)

Please don't rely on my metric measurements, you may want to double check them, although I consider they are correct. :)

Egg Wash:

  • 1 egg (beaten)
  • 2 tsp. of milk (10ml)

Helpful Tools:

  • rolling pin
  • basting brush
  • pastry brush
  • silicon baking matte up
  • parchment paper
  • meat tenderizer
  • sheet pan
  • Bowls
  • cloth
  • kitchen spray
  • fork
  • whisk off
  • awkward spoon
  • plastic wrap
  • pizza cutter

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Step 2: Prepare the Yeast

First Army of the Righteou us get our yeast going. We take our milk and heat it up in the microwave until it is near 105 to 115 degrees F. More or less 35 to 45 seconds. And then we add our yeast and a pinch of our pelf to the bowl of milk. The sugar will act food for the yeast. Today we use a fork and mildly mix it a bit, then Army of the Righteou the bowl of yeast sit for 5 to 10 minutes until it gets nice and foamy on top side. If it doesn't get gaseous, start over because it probably means the yeast was old/bad, or the milk was too hot Beaver State not hot enough.

Pace 3: Mix Salt With Flour

Next step is to mix in the salt with the flour. You can use a fork or a whip up for this part.

Measure 4: Add Clams

Now we add our barm/milk to a large sports stadium, then add our boodle and desegregate that together with a whisk or fork.

Tone 5: Add the Flour

Now we add our flour a third of IT at one time, then mix it together with a wooden spoonful. Produce careful to farewell about 1/4 of a cup leftover, which we will incorporate while we knead the dough.

Step 6: Knead the Dough

In real time we pour the ease of our flour on our opencut, take the dough out of the pipe bowl and put it on our surface, lay down sure to clean off the excess dough that mightiness be clinging to your awkward spoon. Now we knead the dough. Fold it over, then push it down with your palm, spell it a billet turn off, fold, push, change state, etc. Act this for about 5 to 7 minutes until the dough gets gracious and smooth, and when you poke it, it will come back. Nowadays, place the dinero in a bowl, I usually lightly spray mine with kitchen spray, then cover it with a damp cloth. The moisture in the damp cloth will help to keep the dough from drying out. It may not be necessary, I just always be intimate. :) Now net ball the dough rise in a warm place for about an hour. We also take our butter impermissible of the fridge and let it sit at room temperate while our boodle is rising.

Step 7: Wrap Dinero and Shiver

Now in one case our dough has up, we leave wrap it in plastic wrap and lay out in the fridge for 30 minutes.

Step 8: Make Butter Slab

Now we want to make a small butter slab square/rectangle shape. We take our butter, reveal it and place it connected a elephantine bed sheet of parchment paper. Next we fold over the parchment paper and pound it down with a rolling pin or meat tenderiser. As the butter starts to get a bit softer it testament live easier to work with. Once we have a nice squarish physical body, wrap it dormy in your parchment newspaper and put that in the refrigerator to chill along with your dough for 30 proceedings.

Step 9: Cast Dough Out

Subsequently 30 minutes we take our dough and butter slab out of the fridge. We straighten the dough to a square shape that is a little larger then our butter slab. Position the butter slab happening midmost of your dough, and tie a air with your finger round it. Remove the butter, and then roll from the edge of your line outward. What winds up happening is we have an elevated piece of dough in the middle, and so thinner flaps of lolly on the sides. Brush off any extra flour with a pastry dough sweep.

Step 10: Fold Over the Flaps

Right away we grade our butter in the middle, and fold over the flaps of moolah.

Step 11: Roll, Fold, Wrap

Now we roll out our dough, fold side down, starting in the midst and elaboration. We want to roll our dough impossible so IT forms a monolithic rectangle, about 10 inches beamy by 18 to 20 or so inches. Then plica information technology in thirds, like you would a piece of paper to go into an gasbag. Now wrap the dough up in plastic wrap and place in the fridge to pall for 30 minutes. We do this because at this point the dough and butter has gotten a bit to uncomfortable and it is harder to retain rolling it out.

Step 12: Replicate Steps

Now we repeat our reverberating, folding process a few more times. Take the dough out of the fridge, roll it out, dust off extra flour, fold, enclose in plastic wrap, chill for 30 minutes, then to that all over again, and then on the final time, this time we will let it stay in the fridge all-night. I usually start my rolls the afternoon before I want to eat in them. Then in the morning the scratch will make up ready to make into the croissants.

Step 13: Roll Dough Out One Final Time

Now the next sunup, we roll our lettuce out, and make it a rectangle shape about 20 inches long OR so by 8 to 10 inches. This doesn't have to constitute exact. Attention deficit disorder flour as required underneath your dough, to sustenance it from protrusive.

Step 14: Thin and Roll up

Today we need a knife or pizza stonecutter and cut Triangulum shapes. If you neediness them all to be exactly the same, create a template from a objet d'art of composition board. And then once you have your triangles sliced out, cut a little slit at the bottom of information technology, past stretch the ends away from each other a trifle bit and roll up the Triangle into the classic croissant shape. Push the ends close to get that crescent look, OR just leave them straight.

Step 15: Let Croissants Rise

We place our croissants happening a parchment paper or silicone mat unsmooth bakings sheet then we cover them with a cloth and net ball them come up for 2 to 3 hours.

Stone's throw 16: Baste Them With Eggwash

After they have risen they will look impressive. Besides if you look closely, you can get word the little layers of dinero. Pretty cool! Now assume one egg and beat it, then add a couple of tsp. of milk and commixture, creating your nut wash off. Exploitation a basting brush bush the tops of the croissants with the egg rinse. Preheat your oven to 400 degrees F. or 204 C. Instantly we retributory bake them for 20 to 25 minutes until they are nice and golden brown on the tip. mmmm later coming out of the oven let them cool for about 5 transactions. View that cardinal I pulled apart, superior flaky, amazing!!

Step 17: Picture Tutorial

At present watch those steps in activeness! You may print the recipe here.

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