These croissants are simply amazing, they are a buttery, flakey and golden colour, the perfect treat for brunch or breakfast. They are made of layered yeast-leavened dough and the dough is layered with butter, rolled and folded several times then into a sheet. To prepare the dough, the first thing you need to do is to activate the yeats, in a jar with warm milk, add a tablespoon of sugar and a tablespoon of dry yeats, stir then well then set aside for the yeast to activate.
In a bowl with all-purpose flour, add salt then the activated yeast mixture and start mixing them until the dough is well-formed and soft. Place the dough in a bowl, cover it and let it proof for up to two hours. Once chilled, bring the dough to a lightly floured surface and roll it into the shape of a log so that is maybe easy for you to divide the dough into equal pieces. Divide the dough into 12 equal pieces and then roll each piece of dough into a disc shape which is approximately 16 to 18 cm diameter.
Generously spread butter on each rolled dough disk then place on a plastic film and repeat with the rest of the dough pieces. Set then in the fridge for 30 minutes so that the butter is not very soft and pliable and it will be easy to work with the dough. Roll it into a long rectangle which is about 5 millimetre in thickness then sung a knife or a pizza cutter, cut the dough into triangles and rectangles.
At this point, if you want to keep them for later, you can freeze them well in a ziplock bag and whenever you need, just bring it out and bring to room temperature then proceed. To roll the croissant, make a small incision on the base of the triangle so that the centre may not be too thick as the sides of the notches tend to roll out. Line them on a parchment-lined baking sheet and space them enough so that there is enough room for proofing and baking.
Give them a good egg wash and let them proof again for two hours until puffed up. Bake in 400 degrees Fahrenheit preheated oven for 10 minutes then lower the temperature to 375 and bake for an additions 8 to 12 minutes. After baking, you will get a beautifully caramelized golden brown crusted flakey buttery delicious croissant.
- Flour:400 gms
- Milk:260 ml
- Butter:180-200 gms
- Sugar 4 Tbsp/60 gms
- Salt:1/4 Tsp
- Active Dry Yeast:1 Tsp
- For the egg wash: Beat 1 egg+1 tsp milk
- Activate the dry yeast by dissolving 260 ml warm milk,4 Tbsp sugar and 1 tsp active dry yeast. Add 1/4 Tsp Salt into 400 gms of flour then blend together the wet and the dry ingredients until we get a homogenous evenly hydrated dough.
- Let the dough sit and rise for 1 1/2 to 2 hours or until the dough gets doubled in size, degas the dough and divide the dough into 12 equal pieces.
- Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.
- Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with the rest of the divided dough pieces.
- As butter is very soft now, we need to freeze them for 30- 35 minutes; so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.
- Roll them into a long rectangular sheet with the help of a knife or a pizza cutter, cut them into smaller triangles then shape them into croissants
- Give an egg wash and proof the shaped croissants for 2 hours until they puff up a little.
- Give another egg wash and bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.