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Croissants

Croissants (Kh recipe image
Crafting homemade croissants is a labor of love that rewards you with impossibly flaky, airy layers of buttery dough. This classic French pastry relies on a delicate balance of yeast, milk, and plenty of cold butter to create its signature texture. While the process requires patience&# 226;ÂÂespecially during the lamination and chilling phasesâÂÂthe result is a rich, golden treat that smells incredible baking in your oven. These croissants are best enjoyed fresh, warm from the oven, with a pat of butter or dipped in coffee. They make a stunning centerpiece for weekend brunches or special holiday mornings, offering a taste of Parisian bakery culture right in your own kitchen. Take your time with the folds to ensure the perfect rise and crisp exterior.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 152.6
Dietary: Vegetarian
Description
Crafting homemade croissants is a labor of love that rewards you with impossibly flaky, airy layers of buttery dough. This classic French pastry relies on a delicate balance of yeast, milk, and plenty of cold butter to create its signature texture. While the process requires patience&# 226;ÂÂespecially during the lamination and chilling phasesâÂÂthe result is a rich, golden treat that smells incredible baking in your oven. These croissants are best enjoyed fresh, warm from the oven, with a pat of butter or dipped in coffee. They make a stunning centerpiece for weekend brunches or special holiday mornings, offering a taste of Parisian bakery culture right in your own kitchen. Take your time with the folds to ensure the perfect rise and crisp exterior.
Ingredients
  • 1 cup Milk
  • 1 tablespoon Oil
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 package Compressed or active dry
Directions
  1. 1
    Heat 1 cup milk, oil, sugar, and salt in a saucepan over medium heat until warm.
  2. 2
    Remove from heat and allow the mixture to cool until it is lukewarm to the touch.
  3. 3
    In a large bowl, dissolve the yeast in 1/4 cup of warm water (105-115ðF).
  4. 4
    Pour the cooled milk mixture into the yeast bowl and beat until smooth.
  5. 5
    Stir in 1 cup of all-purpose flour and beat until the mixture is smooth and creamy.
  6. 6
    Gradually stir in enough remaining flour to form a soft, shaggy dough.
  7. 7
    Turn the dough onto a lightly floured surface and knead in remaining flour until the dough is smooth and elastic, about 5 minutes.
  8. 8
    Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat the top.
  9. 9
    Cover the bowl and let the dough rise in a warm place until doubled in bulk, about 45 minutes.
  10. 10
    Punch the dough down to release air bubbles.
  11. 11
    Roll the dough on a floured surface into a rectangle about 1/4 inch thick.
  12. 12
    Cut softened butter into slices and spread it over the center one-third section of the dough rectangle.
  13. 13
    Fold the top third of the dough over the butter, then fold the bottom third over that, pressing edges to seal.
  14. 14
    Roll the dough out again into a rectangle about 3/8 inch thick, turning occasionally and flouring lightly to prevent sticking.
  15. 15
    Fold the dough in thirds again to form a squarish rectangle.
  16. 16
    Roll and fold the dough in the same manner one more time.
  17. 17
    Wrap the dough in waxed paper or foil and chill in the refrigerator for 30 minutes.
  18. 18
    If the dough becomes sticky or butter oozes out during rolling, chill it until firm.
  19. 19
    Roll and fold the dough two more times exactly as directed before.
  20. 20
    Chill the dough again for another 30 minutes.
  21. 21
    Roll the dough into a large rectangle about 1/8 inch thick.
  22. 22
    Cut the dough into strips that are 6 inches wide.
  23. 23
    Cut triangles from each strip measuring approximately 6x8x6 inches.
  24. 24
    Roll up each triangle from the 6-inch base edge, pinching the tip to seal.
  25. 25
    Gently curve each roll into a crescent shape.
  26. 26
    Place the croissants point-side down, 1 1/2 inches apart, on an ungreased baking sheet.
  27. 27
    Cover loosely and let rise until doubled in bulk, about 30 to 45 minutes.
  28. 28
    Brush each croissant with a mixture of egg yolk and 1 tablespoon of milk.
  29. 29
    Bake at 425ðF (218ðC) for 15 minutes, or until deep golden brown.
  30. 30
    Remove from the baking sheet and cool on a wire rack.
  31. 31
    Serve warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 152.6kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 1.1g6%
Cholesterol 1.2mg1%
Sodium 2593.9mg109%
Total Carbohydrate 22.9g8%
Dietary Fiber 1.5g6%
Sugars 6.9g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: croissant, pastry, French, bread, buttery, flaky, yeast, lamination, breakfast, brunch, baking, homemade, pastry dough, golden, artisan, pastry chef, weekend baking, classic, pastry layers, delicious
Read it online: https://www.chefs-mate.com/recipe/croissants-kh/