Croissant recipe

Materials for construction
4.5 cups flour
Half-pack age yeast
50 grams butter
2 tsp granulated sugar
2 tsp salt
1 cup warm milk
2 eggs
125 grams butter
1 egg yolk

How to make a croissant recipe

First, heat the milk. Add the sugar and the yeast until it is melted. Put all of the flour in a large kneading Bowl. Open the middle so that it is hollow and add the yeast you have prepared, wait for pre-ferment for about 10 minutes. When the pre-ferment is finished, add the rest of the dough material to the kneading bowl and knead until you have a dough that does not stick to the bowl. Cover the bowl with a stretch film to rest in a warm place for about half an hour. If the dough is doubled, your fermentation process is successful.
After the fermentation process, take your dough to the lightly floured counter and turn it into a 1.5 centimetre thick rectangle. Think of the surface of the dough you open as three pieces, apply 50 grams of butter on the right and left sides with your hand, combine these pieces in the middle. After this process, cover the dough in a bowl with stretch film and rest in the cupboard for about 10 minutes. Repeat the process of opening, folding and resting the dough in the cupboard twice more.
Finally, take the dough once again on the floured counter and open it in a rectangular shape that is half a centimeter thick. Cut the dough into triangles that are 25-30 centimeters tall and the base Edge is at least 10 centimeters. Roll the dough, starting at the wide edge. Place the dough on a baking sheet with greaseproof paper or non-stick tray paper spread at 5 centimetres intervals.
Rest for 10 minutes, then put 1 egg yolk on top of them and bake in preheated oven at 200 degrees for about 15 minutes.

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