croissants

 How to make croissants at home

Making croissants from scratch is a labor of love and requires time, patience, and precision. Here's a detailed recipe to guide you through the process:

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Homemade Croissant Recipe

Ingredients

• For the dough:

  • 4 cups (500g) all-purpose flour, plus extra for dusting1/4 cup (50g) granulated sugar 2 tsp (10g) salt

  • 1 tbsp (10g) active dry yeast

  • 1 1/4 cups (300ml) whole milk, lukewarm

  • 1/2 cup (115g) unsalted butter, softened

• For the butter block (laminating butter):

  • 1 1/4 cups (280g) unsalted butter, cold

  • 2 tbsp (20g) all-purpose flour

• For egg wash:

  • 1 egg

  • 1 tbsp milk or water

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Instructions

1. Make the dough:

   • In a large mixing bowl, combine the flour, sugar, salt, and yeast.

   • Add the lukewarm milk and softened butter. Mix until a dough forms.

   • Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

   • Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise for 1-1.5 hours, or until doubled in size.

2. Prepare the butter block:

   • Place the cold butter between two sheets of parchment paper.

   • Use a rolling pin to pound and shape the butter into a rectangle (about 8x5 inches). Sprinkle the flour over the butter to prevent sticking.

   • Chill the butter block in the fridge while the dough rises.

3. Laminate the dough:

   • Roll out the dough into a rectangle (about 16x10 inches).

   • Place the butter block in the center of the dough and fold the dough over the butter, sealing the edges.
     

   • Roll the dough into a long rectangle (about 24x8 inches), then fold it into thirds (like a letter). This is the first "turn."

   • Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

   • 
     Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

4. Shape the croissants:

   • Roll the dough into a large rectangle (about 20x10 inches) and cut it into triangles (about 5 inches wide at the base).

   • Gently stretch each triangle and roll it up tightly, starting from the base.

   • Curve the ends slightly to form a crescent shape.

5. Proof the croissants:

   • Place the shaped croissants on a baking sheet lined with parchment paper.

   • Cover them lightly with plastic wrap and let them proof at room temperature for 1.5-2 hours, or until puffy and doubled in size.

6. Bake:

   • Preheat the oven to 375°F (190°C).

   • Whisk the egg and milk (or water) to make the egg wash. Brush it gently over the croissants.

   • Bake for 15-20 minutes, or until golden brown and flaky.

7. Cool and enjoy:

   • Let the croissants cool on a wire rack for a few minutes before serving.

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Tips for Success

• Keep the dough and butter cold throughout the process to ensure proper lamination.

• Be patient with the proofing process; it’s key to achieving light, airy croissants.

• For extra flavor, you can add chocolate, almond paste, or ham and cheese before rolling.

Enjoy your homemade croissants! 🥐✨