On Sundays I am planning to post recipes mostly from la cuisine française. What else could I start with than croissants? You can find the original recipe here, which I modified just a little bit.
Preparation: 1 hour plus resting time (oh, hours!)
Cooking time: 15-20 minutes
Ingredients (for 1kg dough):
- - 500g flour
- - 180g butter
- - 15g yeast
- - 50g sugar
- - 28cl milk
- - 10g salt
- - 2 tbs of water
- - 1 egg
Step one: the dough
Dissolve the yeast in warm water. In a large bowl, put the flour, the salt, the sugar, mix, make a hole and add the milk gradually.
When the milk is fully incorporated, add the yeast-water mixture and knead the dough for 15 minutes.
Form a ball, put it in a bowl, cover with a cloth and let it rest for two hours.
After the two hours, spread the dough on your table in the shape of a four-pointed star, keeping the center thicker.
Spread the butter in the center and fold the branches on top of it.
Then roll out the dough into a rectangle. Now fold the rectangle into thirds (one third from the left, one third from the right) and rotate the new rectangle 90 degrees to the right. Put it in the fridge for an hour. Extend the dough into a rectangle again, fold it in three and turn 90 degrees right. It should go to the fridge again for an hour.
Do the folding once again with fridge breaks. Your dough is ready.
Step two: the croissants
Roll out the dough to get a half cm thin rectangle and cut triangles. Roll the triangles from the wider part to the point, giving them a croissant shape. Then you may turn them into a half moon shape.
Let it rest for another two hours. Turn the oven to high temperature.
After resting, brush the croissants with the beaten egg, being careful to avoid drops.
Bake 5 minutes in a hot oven and then reduce the heat for the next 10 to 15 minutes.
It may sound scary with all the „math” but it is not too difficult to make and during the resting time you can enjoy other activities. Like a long bubble bath.