croissants
ฝัง
- เผยแพร่เมื่อ 5 ธ.ค. 2024
- Making croissants from scratch takes some time and patience, but the results are incredibly satisfying! Here’s a step-by-step guide for homemade buttery, flaky croissants.
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Ingredients
#### For the Dough
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) active dry yeast
1 tsp salt
1 1/4 cups (300ml) warm milk (about 100°F or 38°C)
2 tbsp (30g) unsalted butter, softened
#### For the Butter Layer
1 1/4 cups (285g) unsalted butter, cold but pliable (high-quality butter recommended)
#### For the Egg Wash
1 large egg, beaten
1 tbsp milk
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Step-by-Step Instructions
#### 1. *Prepare the Dough*
In a large bowl, mix flour, sugar, yeast, and salt.
Pour in the warm milk and add the softened butter.
Knead by hand (about 8-10 minutes) or with a dough hook on a stand mixer until smooth and elastic.
Form the dough into a ball, place it in a greased bowl, cover, and refrigerate for 1 hour.
#### 2. *Prepare the Butter Block*
Cut the cold butter into 1/2-inch thick slices and arrange them on a sheet of parchment paper into a square (about 6x6 inches).
Place another piece of parchment on top and roll out into a uniform square.
Chill the butter block in the refrigerator until it’s firm but still pliable (about 20-30 minutes).
#### 3. *Laminate the Dough*
Roll the chilled dough into a 10x10-inch square on a floured surface.
Place the butter block diagonally in the center of the dough (like a diamond shape).
Fold the corners of the dough over the butter, enclosing it completely (like an envelope).
Roll the dough into a rectangle, about 8x24 inches.
#### 4. *Perform the Turns*
Fold the dough into thirds (like a letter). This is called the first "turn."
Rotate the dough 90 degrees, roll it out again into a long rectangle, and fold it into thirds again.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour between each set of turns.
Repeat this process two more times (for a total of 3 turns), chilling the dough between each turn.
#### 5. *Shape the Croissants*
After the last chill, roll the dough into a 10x20 inch rectangle.
Cut the dough in half lengthwise, then into triangles (each should be about 5 inches wide at the base).
Gently stretch each triangle, then roll from the base to the tip, forming a crescent shape.
Place the croissants on a parchment-lined baking sheet, cover, and let them rise for 1-2 hours, until puffy.
#### 6. *Bake*
Preheat the oven to 375°F (190°C).
Brush each croissant with the egg wash (egg and milk mixture).
Bake for 18-22 minutes, until golden brown and flaky.
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Enjoy your homemade croissants! Serve warm or save them to reheat for the next morning-though they’re best fresh from the oven.