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Homemade Croissants
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of active dry yeast
- 1 1/4 cups of warm milk
- 1 teaspoon of salt
- 1 1/2 cups of unsalted butter, cold
- 1 egg, beaten
Instructions
- In a large bowl, combine 4 cups of flour, 1/4 cup of sugar, 1 tablespoon of yeast, and 1 teaspoon of salt.
- Gradually stir in 1 1/4 cups of warm milk until a dough forms.
- Turn the dough out onto a floured surface and knead for 5 minutes, then shape it into a ball.
- Cover the dough with plastic wrap and let it rest for 10 minutes.
- Roll the cold butter between two sheets of parchment paper into a 10x8 inch rectangle.
- Place the butter on top of the dough and fold the dough over the butter, sealing the edges.
- Roll the dough into a 20x10 inch rectangle, then fold it into thirds like a letter.
- Cover the dough with plastic wrap and refrigerate for 20 minutes.
- Repeat the rolling and folding process two more times, then refrigerate for 1 hour.
- Preheat the oven to 400°F (200°C).
- Roll the dough into a 16x12 inch rectangle and cut it into 12 triangles.
- Roll each triangle from the base to the tip to form a croissant shape.
- Place the croissants on a baking sheet lined with parchment paper, brush with beaten egg, and let them rise for 30 minutes.
- Bake for 15 minutes, or until golden brown.
- Allow the croissants to cool slightly before serving. Enjoy!
The croissant, a buttery and flaky pastry, has a rich history dating back to 17th century Austria. It gained popularity in France when August Zang, an Austrian artillery officer, opened a Viennese bakery in Paris in 1839. The delicate layers of the croissant are achieved through a process called lamination, where butter is folded into the dough multiple times. Today, the best croissants can be found in France, particularly in Paris, where renowned bakeries like Maison Kayser and Poilâne craft these pastries to perfection. The key to a perfect croissant lies in the quality of butter and the precise lamination technique.
45 min
12
250 calories
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