These are the proper croissants! Not that kind you can buy in the supermarkets. No these are THE BEST!
I made croissants for the first time, last valentine’s day. I tried Gemma Stafford’s recipe. That is an easier recipe than this one so if you want to try something faster, make that one first. They weren’t as flaky as the real croissants but they were soooo buttery and delicious.
This recipe is a little bit time consuming but very easy.
It is from Laura Vitale one of my favourite food youtubers. She has a video about these croissants so check that out too!
OMG these croissants are heaven! Buttery, flaky ohh soo delicious. You can eat it plain, with jam, nutella or anything you want.
If you have some extra time and you want to make something special for your family this is the recipe. You have to try them!
I made them in August for the first time. And it was a little harder to make them because of the hot weather. I had to put the pastry back in the fridge every 10 minutes. So I would recommend you to choose a little bit colder days to make them.
Croissants:
Prep Time: 45 min. Baking Time: 25 min. Total Time: 2 days Portions: 16 croissants
Ingredients:
4 cups all purpose flour
1 and 1/4 cups of milk
1/4 cup of granulated sugar
2 tablespoons unsalted butter (room temperature)
1 tablespoon instant dry yeast
1 and 1/2 teaspoons of salt
1 cup plus 2 tablespoons unsalted butter (cold!!)
1 egg and milk for the egg wash
Directions:
Put all the ingredients in a large bowl except the 1 cup plus 2 tablespoons of cold butter. With a dough hook knead the dough for a few minutes or until the dough comes together on a medium speed. If it’s too sticky add one more tablespoon of flour.
Put the dough on a floured surface and knead it for a few minutes. Make a disk and put it into a floured bowl. Cover the bowl with plastic wrap and put it into the fridge for at least 6 hours or over night.
Slice the cold butter into thin strips (check out Laura’s video) and put them into the freezer for 5 minutes. Then place them in the center of a parchment paper, place another parchment paper on top of the butter and roll the butter into a 7 inches square with a rolling pin. Trim the edges and place the little bits on top of the square and put them in the butter square with the rolling pin. Place the butter square in the fridge or the freezer until it’s hard.
Place the dough on a floured surface, roll it into a 10 by 10 inches square. Brush of the excess flour from the dough.
Place the cold square of butter in the center but on the opposite side as the dough (one of the corners of the butter should line up with one of the flat sides of the dough) fold in the corners so you can’t see the butter, brush off the excess flour.
Then roll it out to 8 inches wide by a 24 inches long rectangle with a rolling pin. Fold in thirds (like a letter) and brush off the excess flour. Put it on a baking sheet lined with parchment paper and cover with plastic wrap. Put it in the fridge for 30 minutes.
Roll out again to an 8 by 24 inches rectangle and repeat the folding. Then put it back in the fridge. Repeat this procedure one more time. Then place the dough in the fridge and leave it there over night.
Roll out the dough on a floured surface into an 8 inches x 44 inches rectangle. If it’s too warm the butter could melt so make sure your dough is cold. You can put it into the fridge for 15 minutes if it’s getting warmer.
Trim the edges of your rectangle so you have even edges. Mark spots at every 6 inches and do the same thing at the bottom so you get the right size. Cut out rectangles and then cut them into two halves diagonal. So you got two triangles from every rectangle.
Brush of the excess flour and stretch out the triangles at the widest part so the pointed edge is centred. Then start to roll the croissants up at the widest part. Repeat this with all the triangles.
Line a baking sheet with parchment paper and place the croissants on. Cover them with a kitchen towel and let them rise somewhere slightly warm for an hour.
Preheat your oven to 375 F or 190 C.
Whisk together an egg with some milk.
Brush the croissants with the egg wash. Bake them for 20-25 minutes or until they are golden brown. (If you want to bake them at the same time place the sheets at the bottom and at the top of your oven and at half time change and rotate them.)
