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Homemade Croissants

By MiNDFOOD

Homemade Croissants
There is nothing quite like the irresistible allure of a warm, flaky, and buttery croissant fresh from the oven. 

Croissants Recipe

Mastering the art of traditional French baking might seem daunting, but creating bakery-quality croissants at home is a deeply rewarding experience. Whether you are looking to perfect your lamination technique or simply want to elevate your morning brunch. This Croissant recipe provides all the steps you need to bring a delicious taste of Paris into your own kitchen. But just a heads up start making the dough in the evening. Croissants are best baked on the day they’re served.

Makes 8-10 croissants

Ingredients

  • 250g unsalted butter, cold
  • 1 egg yolk
  • 1 tbsp milk
  • 150ml lukewarm water
  • 130g plain flour or pastry flour
  • 11g instant yeast
  • 400g plain flour, plus extra for dusting
  • 2 tsp salt
  • 70g fine white granulated sugar
  • 150ml cold whole milk (or your choice of milk)
  • 45g butter at room temperature

Method

  1. For the preliminary dough, place the 150ml lukewarm water, 130g flour (plain or pastry) and 11g instant yeast in a large bowl and whisk until just combined. Cover with a clean damp tea towel and leave in a warm space for 40 minutes.
  2. Add dough ingredients (400g plain flour, 2 tsp salt, 70g fine white granulated sugar, 150ml cold whole milk, 45g butter) to the preliminary dough and mix to combine. Knead for 4 minutes with a food processor (fitted with a dough hook) or knead for 6 minutes on a lightly floured surface. Place the dough in a baking dish (20 x 20cm). Cover with cling wrap and refrigerate for 12 hours or until the next morning.
  3. Meanwhile, cut the unsalted butter into 1cm thick slices. Place slices on a silicone baking mat against each other in a rectangle. Cover with baking paper and roll out into a cohesive slice of butter (5mm thick). Store in the refrigerator until needed. After 12 hours, remove the dough from the refrigerator and place on a lightly floured surface. Roll into a rectangle 1cm thick. Place the slice of butter in the centre of the dough.
  4. Fold the dough around the butter, making sure the butter is completely covered with dough. Roll the dough into a long rectangle (20cm x 60cm).
  5. Fold dough into thirds by bringing the top third down over the middle third, then the bottom third up to cover the folded dough. Wrap in cling wrap and put the dough in the refrigerator for 1 hour.
  6. Remove from refrigerator, lay the open side facing you and roll the dough out again on a lightly floured surface creating a long rectangle (20cm x 60cm).
  7. Fold in thirds again and wrap in cling wrap and place in the refrigerator for a further hour. Repeat this process 1 more time. After resting in the refrigerator for 1 hour, roll out the dough into a thin rectangle (5mm thickness, width of 20-25cm x length 70-80cm).
  8. Cut triangles from the dough (10-12cm wide x 20-25cm long). This is easy with a pizza cutter and ruler. Roll up each triangle, starting from the wide base, fold the ends a little inward.
  9. Place on a baking sheet lined with baking paper and let the croissants rise overnight in the refrigerator or for 2-3 hours in a warm place covered loosely with oiled cling wrap. If you let them rise in the fridge, before baking leave them to rise for another 1 hour and 30 minutes to 2 hours in a warm place or until well risen.
  10. Preheat the oven to 205°C (195°C fan forced). Brush croissants gently with egg yolk mixed with the milk. Bake for 10 minutes. Lower the oven temperature to 190°C (170°C fan forced) and continue baking for another 8-10 minutes or until puffed and golden. Remove from the oven and let cool on a wire rack.

Smart tip

Start making the dough in the evening. Croissants are best baked on the day they’re served.

By Taverne Agency

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