These buttery, flaky, delicious croissants are made in a very different, traditional method. This method is so much faster, much easier and the croissants come out perfect, this will be the best you will ever have. They are a bit sweeter, much flavourful and they are amazing. You will start with some warm milk in a jar then to that mix in fresh or dry yeast just make sure your milk is warm and not hot otherwise it will kill the yeast. Once dissolved, add in sugar and egg yolk and mix everything into combine then add in a little flour and set that aside fro about 5 minutes.
In another bowl, add in cubed cold butter then add flour and salt and give everything a rough toss with your hands, you can do this in a stand mixer with the hook attachment, however, do not mix this for more than ten seconds. Pour in the flour yeast mixture and using a spatula give everything a mix then add in the orange zest, the zest will give your croissants excellent flavor. As soon as everything comes together, transfer everything to a lightly floured surface and bring it together with your hand, the less you work on this dough the better.
Cover the dough with a plastic wrap then refrigerate the dough for at least one hour. After chilling, dust your work surface then roll the dough to about one-quarter of an inch thickness then fold the dough from one end to the middle and fold the other end to the first, you will need to do this for a total of three times. Your dough should feel cold to the touch and if you feel it’s getting too warm, put your dough in the fridge for about 20 minutes so the butter firms up again.
The process of rolling and folding the dough will take about ten minutes and its n0t labor-intensive, for the last fold, you will roll out the dough then fold the last half over the other, and that’s it. Let the dough chill in the fridge for two to three hours or you can leave it overnight. To make the croissants, flour the work surface again and roll the dough out the using a pizza slice, cut out triangles try to make then the same size them take one of the strips and cut a small opening then roll it up, line them on a parchment-lined baking sheet then cover them and let then chill for two to three hours.
Brush the top with some egg wash then top with sesame seeds then you will place them in the fridge again for ten minutes, that way when the heat from the oven blasts them they will puff up really nicely. Bake in a 200 degrees celsius preheated oven for 8 minutes then turn down the temperature to 180 minutes and continue baking for 8 to 10 minutes.
They will take a total of around 15 minutes to bake depending on how big you have made your croissants. Nothing beats the flavor and texture of these homemade croissants.
Start by preparing the yeast mixture by mixing the following then set aside.
- 12 grams(1 1/2 tsp) Fresh Yeast ( 4 gr Dry Yeast )
- 150 ml(1/2 cup + 4 tbs) Warm Milk
- 50 gr(4 tbsp ) Sugar
- 1 Egg Yolk
- 90 gr(3/4 cup) All-Purpose Flour
- Zest of half of a large orange
- 1 tablespoon sesame seeds
To make the croissants dough;
- 170 grams(1 1/2 Sticks) Very Cold Butter cut into large cubes
- 180 grams(1 1/3 cups + 2 tbs) Additional all Purpose Flour
- 1/4 tsp Salt