Many people believe that making croissants from yeast dough at home from scratch is a very difficult task. But in fact, it only takes time. The process itself is quite simple and obvious, and I will tell you in detail about all the subtleties further.
Ingredients
- Flour - 500 g
- Dry yeast - 12 g
- Milk - 100 ml
- Butter - 350 g
- Sugar - 55 g
- Salt - 12 g
- Water - 150 ml
- Chicken eggs - 1 piece
Step-by-step cooking recipe
Dilute a pinch of sugar and yeast in warm water. Leave it on for 10 minutes.
Mix the sifted flour with salt and sugar, make a recess in the mixture and pour in water with yeast and warm milk.
Gently start kneading the dough and add 100 g of soft butter in the process.
Knead the dough thoroughly until smooth and smooth.
Assemble it into a rectangle, wrap it in a film and send it to the refrigerator for 12-24 hours.
Roll out the dough into a rectangle, brush it with the remaining oil and fold it in half with oil inside.
Sprinkle the dough with flour and lightly press down, and then roll out again, but strictly from top to bottom.
Wrap the edges to the center with a book and then fold everything in half again.
Wrap the workpiece in foil and send it to the refrigerator for another hour.
Roll out the dough into a long rectangle and fold it three times again. Wrap it in cling film again and put it in the refrigerator for an hour.
For the last time, roll out the dough in a layer of about 4 mm and cut into triangles.
Roll up the croissants, put them on parchment, cover with foil and leave for 1.5 hours.
Brush them with beaten egg and bake in the oven for 10 minutes at 200 degrees and another 12-15 at 190.
