Croissants Recipe | Just In 7 Easy Steps.

Croissants are flaky and buttery pastries that are a staple of French cuisine. To make croissants, you will need ingredients like all-purpose flour, yeast, sugar, salt, warm milk, unsalted butter, and an egg for the egg wash.

The process begins by preparing the dough, which involves mixing the dry ingredients, adding warm milk, and kneading until smooth. A butter block is then created by pounding cold butter and rolling it into a square. The dough is rolled out, and the butter block is placed in the center, followed by a series of folds and turns to create layers. This process is known as laminating the dough.

After chilling the dough and repeating the folding process a few times, it is rolled out again and shaped into triangles. Each triangle is rolled up to create the classic croissant shape. The croisants are then left to rise, brushed with an egg wash, and baked until golden brown.

The result is a batch of delicious, flaky croisants that can be enjoyed plain or filled with chocolate, almond, or other delightful fillings. Whether served as a breakfast treat or enjoyed throughout the day, homemade croisants are sure to impress with their delicate texture and rich flavor.

Ingredients Of Croissants Recipe:

• 2 ¼ cups (280g) all-purpose flour
• 1 ½ teaspoons (7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 teaspoon (5g) salt
• 1 cup (240ml) warm milk
• 2 ½ sticks (280g) unsalted butter, cold
• 1 egg, beaten (for egg wash)

Step By Step Instructions Of Croissants Recipe:

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Make a well in the center and pour in the warm milk.
3. Mix the ingredients until a rough dough forms.
4. Transfer the dough to a lightly floured surface and knead it for about 5 minutes until smooth and elastic.
5. Shape the dough into a ball, cover it with a clean cloth, and let it rest for 15 minutes.

Step 2: Prepare the Butter Block

1. Take the cold butter and place it between two sheets of plastic wrap.
2. Pound the butter with a rolling pin until it flattens and becomes pliable.
3. Roll the butter into a 10×10-inch square.
4. Place the butter block in the refrigerator for 10 minutes to firm up.

Step 3: Laminate the Dough

1. Roll out the dough into a 15×10-inch rectangle on a floured surface.
2. Place the chilled butter block in the center of the dough.
3. Fold the dough over the butter block, sealing it on all sides.
4. Roll out the dough into a long rectangle, about 20×10 inches.
5. Fold the bottom third of the dough up and the top third down, like folding a letter.
6. Rotate the dough 90 degrees and repeat the previous step.
7. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 4: Repeat the Folding Process

1. Remove the dough from the refrigerator and repeat the folding process two more times, chilling the dough for 30 minutes between each fold.
2. After the final fold, refrigerate the dough for at least 1 hour or overnight.

Step 5: Shape the Croissants

1. Remove the dough from the refrigerator and roll it out into a large rectangle, about ¼ inch thick.
2. Trim the edges to create clean lines.
3. Cut the rectangle into long triangles, with each base about 3-4 inches wide.
4. Starting at the base of each triangle, roll the dough towards the tip, shaping it into a croissant.
5. Place the croissants on a baking sheet lined with parchment paper, leaving some space between them.
6. Cover the croissants with a clean cloth and let them rise at room temperature for 1-2 hours until puffy.

Step 6: Bake the Croissants

1. Preheat the oven to 400°F (200°C).
2. Brush the croissants with the beaten egg wash.
3. Bake the croissants for 15-18 minutes or until they turn golden brown.
4. Remove the croissants from the oven and let them cool on a wire rack.

Step 7: Enjoy!

Serve the freshly baked croissants warm or at room temperature. They are delicious on their own or with your favorite jam or butter.