HOW TO MAKE CROISSANTS RECIPE - HOMEMADE CROISSANTS

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Combine the sugar and dry yeast with the warm milk.

Put the flour in a stand mixer and add the milk, soft butter, egg yolk, and mix everything for 8 minutes on medium speed.

Before the 8 minutes finishes, add the salt.

After 8 minutes, scrape off the dough from the mixer and place it on a work surface.

Make a small ball with the dough, place it in a bowl, cover with plastic wrap, and let it rise until doubled in size (about 2 or 3 hours).

Cut the cold butter into two pieces and place it on parchment paper, rolling it out into a 20x24 cm rectangle, then refrigerate it.

Once the dough has doubled, punch out the air and place it on a floured work surface, rolling it out into a 30x25 cm rectangle.

Place the butter onto the dough to cover at least 2/3 of the dough, starting from the bottom.

Fold the uncovered part of the dough over the butter, then fold the bottom part over the butter, and turn the dough to the right.

Cover the dough and refrigerate for 15 minutes.

After 15 minutes, take out the dough, sprinkle a little flour, and roll it out again.

Fold the dough starting from the top and bottom, then turn it to the right and mark it with one mark to indicate the fold.

Refrigerate for 40 minutes.

After 40 minutes, take out the dough, roll it out, and fold from the top and bottom, turning it to the right and marking it with two marks.

Refrigerate for another 40 minutes.

Take out the dough, roll it out, fold from the top and bottom, turn it to the right, and mark it with three marks.

Refrigerate for 40 minutes.

After 40 minutes, roll the dough out into a 30x40 cm rectangle.

Cut the dough into triangles to form croissants, making a notch on the large side of each triangle.

Roll each triangle into a croissant shape and place them on a baking tray lined with parchment paper.

Cover the croissants with plastic wrap and let them double in size.

Once doubled, beat the egg and brush it onto the croissants, cutting them lightly.

Bake the croissants for 20 minutes at 190° C until golden brown.

Cooking Techniques

Equipment Needed

Allergens