Name: Homemade croissants
Prep time: 5 h 30 min
Cook time: 20 min
Total time: 5 h 50 min
Yield: 12 bread rolls
Ingredients: 41.666666666667 g plain flour; 4.1666666666667 g caster sugar; 0.83333333333333 g salt; 0.58333333333333 g dried yeast; 20.833333333333 ml milk; 3.3333333333333 g butter; 20.833333333333 g butter; plain flour; 0.083333333333333 pcs egg; 0.083333333333333 tablespoon milk

Step by step process

Preparation

1
Place the all-purpose flour, granulated sugar, salt, and dried yeast into a bowl and whisk to evenly distribute the yeast.
2
Pour in the lukewarm milk and add the softened butter cut into small pieces. knead for 8-10 minutes until a smooth, slightly firm dough forms.
3
Shape the dough into a flat rectangle, wrap it tightly, and chill in the refrigerator for 30 minutes to firm up.
4
On a board, form 250 g of cold butter into a slab roughly 15×15 cm: place butter slices between two sheets of parchment paper and roll to an even thickness, then return to the fridge to firm.
TIP:
Prepare a sheet of cold butter between parchment paper and refrigerate it for 15-20 minutes to keep it firm. Before rolling out the dough, chill both the dough and the butter, and work on a cold surface. If the butter starts to melt, return the sheet to the fridge.

Lamination, shaping and baking

5
Roll the dough on a lightly floured surface into a rectangle about 20×40 cm, place the cold butter slab in the center, and fold the edges precisely over it so the butter is completely enclosed.
6
Perform the first fold: roll the dough into a long strip and fold it into thirds like a letter. wrap and chill for 30 minutes. Repeat the process two more times, making a total of three simple folds. Always chill the dough for 30 minutes between folds.
TIP:
During the first fold, roll the dough into a long strip, divide it into thirds, wrap it, and refrigerate for 30 minutes. Chill for 30 minutes between folds. If the dough sticks, flour it lightly and return it to the fridge to keep the layers separated.
7
After the third chill, roll the dough out to a rectangle 3-4 mm thick. Cut equilateral triangles with a base of about 10-12 cm and make a roughly 1 cm cut at the tip to help with rolling.
8
Roll each triangle from the base firmly but gently toward the tip, and curve the resulting rolls slightly into a crescent shape. Transfer them to baking sheets lined with parchment paper with sufficient spacing.
9
Brush the croissants lightly with the beaten egg mixed with milk, cover loosely with plastic wrap or a cloth, and proof for 1.5-2 hours at about 26-28 °C until noticeably increased in volume.
10
Preheat the oven to 200 °C (top and bottom heat). Just before baking, apply a second very thin layer of beaten egg and bake for 18-22 minutes until golden. Halfway through baking, rotate the trays so the croissants brown evenly.
11
Transfer the baked croissants to a cooling rack and leave for at least 20 minutes to set so the crumb stabilizes and the butter doesn't seep out.

Serving

12
Serve still slightly warm, ideally on the day of baking, with butter or jam. Croissants can also be cooled and filled with sweet or savory fillings as desired.

More tips:

For successful lamination, both the dough and the butter slab must be equally cold and firm. If the butter starts to soften, stop the process at any time and chill everything again.

You can freeze the croissants after shaping. After thawing in the refrigerator, let them proof fully and bake as if fresh.

Brunch Recipes Coffee Pairing Recipes Crispy & Crunchy Recipes Recipes for the Whole Family Homemade Bread Recipes Weekend Project Recipes