Croissant is a crescent-shaped bakery made of yeast puff pastry. This pastry is especially popular in France. There, no classic breakfast is complete without croissants.
It is necessary
-
- 1/2 cup milk
- 220 g of chilled butter;
- 50 g fresh or 10 g dry yeast;
- 2, 5 cups of sifted flour;
- 50 ml warm water;
- 1 large egg + 1 yolk;
- 1 tbsp. a spoonful of melted butter;
- 1 tbsp. a spoonful of cream;
- 1 teaspoon of salt;
- 1 tbsp. a spoonful of sugar + a little sugar for sprinkling.
Instructions
Step 1
Bring milk to a boil, add 1 tbsp. a spoonful of melted butter, salt and sugar. Pour the mixture into a bowl and let cool until slightly warm. Dissolve yeast in warm water and add to milk. Stir well. Dried yeast should be dissolved in water and allowed to stand until a frothy "cap" appears.
Step 2
Pour flour into the mixture, add the beaten egg there and knead into a soft dough. Toss on a floured board. As a result, it should become homogeneous and elastic.
Step 3
Place the dough in a greased container, cover and place to rise in a warm place. When it doubles in volume, mash and place in the refrigerator for an hour. This must be done twice.
Step 4
Remove the dough from the refrigerator, knead it again and roll it into a 5-6 mm thick rectangle. Place a block of chilled butter in the center. Flatten it so that there is 2 cm of uncovered dough around the edges. Fold in 3 layers from right to left.
Step 5
Roll out the dough into a large rectangle, holding the ends together. After that, once again wrap the layer in 3 layers and refrigerate for half an hour.
Step 6
Repeat the process of rolling and folding the layers 3 more times. Do not forget to put the dough in the refrigerator after each operation: first for half an hour, then for an hour, and after the third rolling - for 1, 5 hours.
Step 7
To prepare the rolls, roll out the dough into a layer 3-4 mm thick. Cut it into 4 squares with sides equal to 10 cm. From each square you should get 2 triangles, which must be rolled into a tube, bending the ends in the shape of a crescent.
Step 8
Place the pieces on a greased baking sheet and place in a cool place for half an hour. If you want to sprinkle the sugar on the croissants, brush them with whipped cream yolk. This must be done before placing the baking sheet in the cold.
Step 9
Preheat oven to 200 degrees. Dip one side of the croissants in sugar, shake off excess and place back on the baking sheet. Bake for 5 minutes. After that, you need to reduce the temperature to 180 degrees and keep it for another 15 minutes. Croissants should brown well.
