Hello, Lykkers! Are you ready to embark on a delicious journey to create your own <b>croissants</b>?
These flaky pastries are not only a breakfast favorite but also a fun baking project that you can master in your kitchen.
<h3>Ingredients You'll Need</h3>
To make croissants at home, gather the following ingredients:
• <b>4 cups</b> all-purpose flour
• <b>1 cup</b> unsalted butter (cold)
• <b>1 ½ teaspoons</b> salt
• <b>1/4 cup</b> sugar
• <b>1 ½ cups</b> warm milk (about 110°F)
• <b>2 ¼ teaspoons</b> active dry yeast (1 packet)
• <b>1 large egg</b> (for egg wash)
<h3>Step-by-Step Instructions</h3>
<b>1. Activate the Yeast</b>:Combine the <b>warm milk</b> and <b>yeast</b> in a small bowl, and let it sit for approximately <b>5-10 minutes</b>, or until frothy.
<b>2. Mix Dry Ingredients</b>: In a large mixing bowl, combine <b>flour</b>, <b>salt</b>, and <b>sugar</b>. Make a well in the center and add the yeast mixture.
<b>3. Form the Dough</b>: Mix until a dough forms. Knead the dough on a floured surface for about <b>5 minutes</b> until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for <b>1 hour</b> or until doubled in size.
<b>4. Prepare the Butter</b>: While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Use a rolling pin to pound it into a rectangle about <b>1/2 inch thick</b>. Refrigerate the butter while the dough rises.
<b>5. Incorporate the Butter</b>: Once the dough has risen, punch it down and roll it into a rectangle (about <b>10x20 inches</b>). Place the chilled butter in the center, folding the dough over to encase the butter completely.
<b>6. Laminate the Dough</b>: Roll the dough into a long rectangle again, then fold it into thirds (like a letter). This is your first fold. Wrap it in plastic wrap and refrigerate for <b>30 minutes</b>. Repeat this process two more times, chilling between each fold.
<b>7. Shape the Croissants</b>: After the final fold, roll the dough into a large rectangle (about <b>1/4 inch thick</b>). Cut triangles (base about <b>4 inches wide</b>). Roll each triangle from the base to the tip, placing them on a baking sheet lined with parchment paper.
<b>8. Final Rise</b>: Cover the rolled croissants with a cloth and let them rise for about <b>1-2 hours</b> until doubled in size.
<b>9. Bake</b>: Preheat your oven to <b>400°F (200°C)</b>. Brush the croissants with a beaten egg for a golden finish. Bake for <b>15-20 minutes</b> or until golden brown.
<h3>How to Store Croissants</h3>
To keep your delicious croissants fresh:
• <b>Room Temperature</b>: Store them in an airtight container at room temperature for up to <b>2 days</b>.
• <b>Freezing</b>: For longer storage, freeze the baked croissants. Place them in a freezer-safe bag or container, ensuring they are well-wrapped to prevent freezer burn. They can be kept for up to <b>2 months</b>. To enjoy, simply reheat in the oven at <b>350°F (175°C)</b> for about <b>10 minutes</b>.
Now, Lykkers, are you excited to try making these flaky, buttery croissants at home? Share your baking adventures and let us know how they turn out!
From Flour to Flakiness: Mastering the Art of Croissant Making. #pastry
Video by ELT Buzz English
