Making croissants at home can be a rewarding experience, though it requires patience and attention to detail. Here's a simplified version of the process.
Combine warm water and yeast and let it sit for 5-10 min. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, and melted butter. Knead the dough for about 5 minutes until smooth and place the dough in a greased bowl for about 1-2 hours.
Cut the cold butter into thin slices and arrange them on a sheet of parchment paper to form a 7x7-inch square. Cover with another sheet of parchment paper and use a rolling pin to flatten the butter into an even layer. Refrigerate the butter layer while the dough rises.
Once the dough has risen, punch it down and roll it out on a floured surface into a 10x20-inch rectangle. Place the chilled butter layer in the centre of the dough. Fold the dough over the butter with the top and bottom thirds meeting in the middle.
Roll out the dough again into a 10x20-inch rectangle, then fold it into thirds again. This process is called a "turn." Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this process twice, chilling the dough for 30 minutes between each turn.
After the final turn and chill, roll the dough out into a 10x20-inch rectangle. Trim the edges to make them even. Cut the dough into triangles, about 4 inches wide at the base and 8 inches tall.
Roll each triangle from the base to the tip, stretching the dough slightly as you roll, to form a crescent shape. Cover the croissants with a clean cloth and let them rise warmly for about 1-2 hours.
Preheat your oven to 375°F (190°C). Mix the egg with water to make an egg wash. Brush the croissants with the egg wash. Bake for 15-20 minutes until the croissants are golden brown and flaky.
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