Authentic French croissants Patience and effort are required but the results are totally worth it
Prep Time
10 hrs 20 mins
Dificult
Medium
Servings
11 hrs 15 mins
Ingredients
Instructions
Combine warm water
yeast
and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam
about 5 minutes.
Measure flour into a mixing bowl. Combine warm milk
2 teaspoons sugar
and salt in a separate bowl; blend milk mixture
yeast mixture
and oil into flour. Mix well and knead until smooth. Cover
and let rise until over tripled in volume
about 3 hours.
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Deflate gently
and let rise again until doubled
about another 3 hours.
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Deflate dough and chill for 20 minutes.
Massage butter until pliable
but not soft and oily. Pat dough into a 14x8-inch rectangle.
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Smear butter over top two-thirds
leaving a 1/4-inch margin all around. Fold unbuttered third over middle third
and buttered top third down over that.
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Turn 90 degrees
so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour
and put dough in a resealable plastic bag. Refrigerate for 2 hours.
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Unwrap
sprinkle with flour
and deflate gently. Roll to a 14x6-inch rectangle
and fold again. Turn 90 degrees
and repeat. Wrap and chill 2 hours.
Preheat the oven to 475 degrees F (245 degrees C).
To shape
roll dough out to a 20x5-inch rectangle. Cut in half crosswise
and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
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Roll each triangle lightly to elongate the point
and make it 7 inches long. Grab the other 2 points
and stretch them out slightly as you roll it up.
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Place on a baking sheet
curving slightly. Let shaped croissants rise until puffy and light.
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In a small bowl
beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
Bake in the preheated oven until crisp
flaky
and golden brown
about 12 to 15 minutes.
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