Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, homemade croissants step-by-step. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Homemade Croissants Step-by-Step is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Homemade Croissants Step-by-Step is something which I have loved my whole life.
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To begin with this particular recipe, we must first prepare a few components. You can cook homemade croissants step-by-step using 10 ingredients and 42 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Croissants Step-by-Step:
- Prepare 120 ml milk (1/2 cup)
- Prepare 1 tsp active dry yeast
- Prepare 125 g all-purpose or bread flour (1 cup)
- Make ready 4 Tbsp flour (separate from above for mixing yeast and when folding in butter)
- Make ready 1/2 tsp salt
- Take 70 g unsalted butter (6 Tbsp)
- Prepare 1 Tbsp sugar
- Get Egg glaze:
- Take 1 egg yolk
- Make ready 1 Tbsp milk
This is a small batch croissant recipe, to make it easier and more manageable for home bakers. Place croissant, point side down, on a second parchment-lined baking sheet. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Easy Croissant Recipe for making best homemade croissants.
Instructions to make Homemade Croissants Step-by-Step:
- You won't need them all at once, but here are the ingredients. Again, think about when you want to eat them: If you want them for dinner, start making in the morning one day before. If you want them for breakfast or brunch, start in the evening two days before.
- PART 1 - Mixing flour and yeast: - - Heat 60 ml (1/4 cup) milk to lukewarm temperature (I did it with 30 seconds in the microwave). Mix in 1 tsp yeast until clumps are gone.
- Whisk in 2 Tablespoons of flour until lumps are gone.
- Cover with wrap and let sit at room temperature for about 20 minutes.
- After 20 minutes, the mixture should be about doubled in size and a thick, creamy consistency.
- Transfer yeast mixture into a large bowl. Heat the remaining 60 ml (1/4 cup) of milk to lukewarm temperature and mix into the yeast mixture.
- In a separate bowl (it can be a smaller bowl), mix together 125 g (or 1 cup) flour, 1 tablespoon sugar and 1/2 tsp salt.
- Add a third of the flour at a time to the yeast and milk bowl.
- Mix in the first third.
- Mix in the second third…
- Then mix in the last third of flour until you get a nice ball of dough that can be handled.
- Next is the kneading! Sprinkle flour on across a cutting board or clean surface. Remove dough ball from bowl and place on surface. Put some flour on your hands so the dough doesn't stick. To knead, fold over and edge of the ball toward the middle…
- Then press down firmly with the palm of your hand. Turning the dough as you go, continue folding over and pushing down until the dough turns into a fairly smooth ball. (usually 5 minutes or so). - If the dough starts to stick to the surface or hands during the process, sprinkle on more flour.
- The dough ball will look something like this when when finished. If it's not perfect, don't worry too much, though.
- Place in bowl covered with wrap. Let rest in refrigerator for 6-8 hours or overnight. Part 1 is done.
- PART 2 - Folding in the butter: - - Set out the butter until it reaches room temperature. Sprinkle over 2 tablespoons of flour and work it into the butter with palm of hand or fingers.
- Shape the butter into a square, about 3in x 3in (or 8cm x 8cm) in size.
- Remove dough from refrigerator and place on a well floured cutting board or surface where you can roll it out.
- Roll the dough out into a long rectangle with a rolling pin (or even a wine bottle if you don't have one :P ). The size should be about 5 in x 12 in (13cm x 30cm). It's okay if it's not the exact size. - - *If dough starts to stick to the pin, dust with a bit of flour.
- After rolling out, lay the butter square onto the top half of the rectangle. Spread it out with your fingers so it extends about two-thirds down. Leave a little dough boarder around the top and sides of the butter. (Also, the lower 1/3 of the rectangle should not have butter)
- Next, fold the lower flap of dough up over the butter.
- Then, fold the top 1/3 of dough and butter down over the lower part. It's like you are folding a letter.
- Turn the folded dough counter-clockwise so the flap faces to the right.
- Roll the dough out again into a long rectangle like before.
- Fold into a "letter" again by folding the lower 1/3 up, then the top 1/3 down.
- Place dough onto a baking sheet or plate, cover with wrap and refrigerate for 6-8 hours or overnight. Part 2 is done!
- PART 3 - Folding the dough a second time: - Remove dough from refrigerator and onto a floured surface. Roll out into a long rectangle like in part 2.
- Fold into thirds like a letter again. Turn counter-clockwise and REPEAT rolling out and folding one more time.
- Place dough back on baking sheet or plate, cover with wrap and refrigerate for another 6-8 hours/overnight.
- PART 4 - Croissant shaping, rising and baking: - - This part should be started about 1 1/2 hours before you want to eat. Pull out the dough from the refrigerator and place on a well floured surface so you can roll out.
- Roll out into a long rectangle that's about 8 in wide and 16 in long (20cm x 40cm)
- Cut the dough into 6 triangles equal triangles. Reshape the corners of any of the triangles if needed (the triangles on the ends of my dough were kind of weird, rounded shapes so I had to pull out the edges a bit).
- Using two hands, roll the wide part of the triangles down to the tip.
- Move the finished rolls to the baking pan. Leave as is without curling the edges into a crescent shape.
- Brush or dab croissants with 1-2 tablespoons of milk so the surface is slightly moist.
- Let sit at room temperature for 45-60 minutes. They should rise a little bit, but don't worry too much if they do not 'double' in size.
- When it's almost time to bake, preheat the oven to 400°F/200°C. Separate the egg yolk from the egg white. I always do it by carefully cracking the egg, then letting the egg white drip out of the shell into a bowl, while making sure the egg yolk stays in the shell. (save the egg white for scramble eggs or whatever).
- In a small bowl, whisk together the egg yolk with 1 Tablespoon of milk.
- Lightly brush or dab the egg glaze evenly over the croissants
- Bake croissants for 15-20 minutes. Check during the baking to make sure they aren't getting too brown. If they are, loosely lay a sheet of aluminum foil over the top and continue baking.
- Your beautiful croissants are now finished!! Let sit for 15-20 minutes before devouring ;)
- The insides will be super flaky - YUM!
Easy method of making croissants other than the traditional method with step by step video Let me hold your hand through the whole process. I'm sharing step-by-step photography, a full video tutorial, plenty of tricks based on what I've learned, and the croissant recipe. I started working on croissants earlier this year. I studied a couple recipes, tested them, tweaked what I found necessary, and played with this dough for weeks. These fluffy homemade croissants are the lightest, butteriest breakfast treat.
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