The croissants are golden brown, soft, crisp and flaky. Real talk, Croissant is an advanced recipe and will require you a lot of effort, time and patience to properly handle this recipe. Don’t worry, it doesn’t mean that you have to be an expert baker to make this recipe. Once this recipe has been tasted, I’m sure many of you will start favoring this quaint home croissants over those made in the market. I’m gonna teach you step-by-step to make best out of this homemade recipe and luckily you don’t need any special ingredients for this recipe.
How to Make Homemade Croissants
Join yeast, warm water, and 1 teaspoon sugar. Permit to remain until creamy and foamy.
Measure flour into a blending bowl. Break up 2 teaspoons sugar and salt in warm milk. Mix into flour alongside yeast and oil. Blend well; manipulate until smooth. Spread, and let ascend until over triple in volume, around 3 hours. Empty tenderly, and let rise again until multiplied, about an additional 3 hours. Flatten and chill 20 minutes.
Back rub margarine until malleable, yet not delicate and sleek. Pat mixture into a 14×8-inch square shape. Smear spread over top 66%, leaving 1/4-inch edge all around. Crease unbuttered third over center third, and buttered top third down over that. Turn 90 degrees, so creases are to left and right. Turn out to a 14×6-inch square shape. Crease in three once more. Sprinkle softly with flour, and put mixture in a plastic sack. Refrigerate 2 hours. Unwrap, sprinkle with flour, and empty delicately. Move to a 14×6-inch square shape, and overlay once more. Turn 90 degrees, and rehash. Wrap, and chill 2 hours.
To shape, turn mixture out to a 20×5-inch square shape. Cut down the middle transversely, and chill half while forming the other half. Turn out to a 15 x 5 inch square shape. Cut into three 5 x 5 inch squares. Cut each square down the middle corner to corner. Roll every triangle daintily to lengthen the point, and make it 7 inches in length. Get the other 2 points, and stretch them out somewhat as you move it up. Spot on a heating sheet, bending marginally. Give formed croissants a chance to ascend until puffy and light. In a little bowl, beat together egg and 1 tablespoon water. Coating croissants with egg wash.
Heat in a preheated 475 degrees F (245 degrees C) stove for 12 to 15 minutes.
- 4 cups all-purpose-flour
- 1/3 cup granulated sugar
- 4 teaspoons active dry yeast
- 2 1/4 teaspoons kosher salt
- 1 1/4 cups unsalted butter, cold (2 1/2 sticks)
- 1 cup milk (you may need as much as 1 1/4 cups)
- egg wash (1 large egg beaten with a teaspoon or two of water)