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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 (for egg wash)
Instructions
- In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of active dry yeast, and 1 teaspoon of salt.
- Gradually add 1 1/4 cups of warm milk to the dry ingredients, stirring until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12x18 inch rectangle.
- Thinly slice 1 1/2 cups of cold unsalted butter and arrange the slices over two-thirds of the dough.
- Fold the unbuttered third over the buttered middle third, then fold the remaining third over the middle, like folding a letter.
- Roll the dough out into a 12x18 inch rectangle again, then fold it in thirds like before. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, wrap the dough in plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 400°F (200°C).
- Roll the chilled dough out into a 12x18 inch rectangle and cut it into 12 triangles.
- Starting at the wide end, roll each triangle up tightly and place the croissants on a baking sheet lined with parchment paper.
- Brush the croissants with the beaten egg wash and let them rise in a warm place for 30 minutes.
- Bake the croissants for 15-18 minutes, or until golden brown and flaky.
- Allow the croissants to cool for a few minutes before serving. Enjoy!
The history of croissants dates back to 17th century Vienna, where they were created to celebrate the defeat of the Ottoman Empire. The crescent-shaped pastry was later brought to France by Marie Antoinette and became popular in Parisian bakeries. Renowned chefs like August Zang and Lionel Poilâne perfected the recipe, making it a staple in French cuisine. Today, the best croissants can be found in Paris, with its flaky, buttery layers and golden crust. The key to a perfect croissant lies in the quality of butter and the precise folding technique. For a unique twist, try the almond-filled croissant, known as the "croissant aux amandes."
45 min
12
250 calories
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