Making croissant dough is a real art based on precise proportions and patience. This recipe describes in detail all the most important things. If desired, you can add the filling: condensed milk, jam, cheese or bacon.
Ingredients
- Flour - 500 g
- Dry yeast (high–speed) - 7 g
- Butter (soft) – 250 g
- Chicken eggs (cold) – 1 piece
- Water (cold) – 250 ml
- Sugar - 30 g
- Salt - 0,5 tsp.
- Egg yolks (for lubrication) – 1 piece
Step-by-step cooking recipe
Mix the sifted flour, dry yeast, salt and sugar.
Add cold eggs, water and 50 g of melted butter. Knead a tight dough. On average, it takes 7-10 minutes.
Put the dough in a bowl, cover with plastic wrap and refrigerate for 4 hours.
Knead the dough and divide it into 7 identical parts.
From the resulting pieces, roll out the cakes of the same size.
Place the tortillas on top of each other, greasing with a thin layer of soft butter. Do not lubricate the top cake.
Roll out the stack into a thin cake, cover with cling film and fold it. Put it in the freezer for 15 minutes.
Repeat the steps two more times. The oil should be used up completely, and the dough should grow well.
Roll out the dough into a thin cake and cut into identical triangles.
Starting from the wide edge, gently roll up loose rolls.
Using a silicone brush, brush the croissants with yolk.
Cover the baking sheet with baking paper, and lay out the croissants.
Bake croissants in a well-heated oven. The first 10 minutes at 210 degrees, and then another 15 minutes at 180 degrees.
