These quick croissants are simply amazing. Crispy, buttery, non-flaky outside, a perfect treat for breakfast or brunch. It really doesn’t take more than 20 minutes to prepare the dough… the rest is simply waiting. You can serve a croissant with a bit of jam along with your coffee or tea, or even prepare a delicious sandwich. Hope you will try it, really worth it.
Source: Home Cooking Adventure
Ingredient:
Make 8 croissants
2 cups (250g) strong bread flour
1 1/4 sticks (150g) unsalted cold butter, cubes
1/2 cup (120 ml) warm milk
3 tablespoons (45 g) sugar
25 g fresh yeast (7 g- active dry yeast)
1/2 teaspoon salt
Wash eggs
1 egg yolk
1 tablespoon milk
Direction
1. Put the yeast in the bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
2. Mix flour and salt in a large bowl. Add butter and combine with a fork until large crumbs form.
3. Add yeast/milk mixture and gently combine until dough comes together. Butter needs to be in pea-sized pieces. Cover it with plastic wrap, knead it slowly to form a square and freeze for 30 minutes or refrigerate for a few hours.
4. Cover the surface of your workbench and rolling pin and begin rolling the dough into a rectangle about two to three times its length. At first, the dough is quite difficult to make but will stick together when rolling and folding.
5. Fold the short edges of the dough to the center. Turn dough a quarter turn. Roll out a little to lengthen. Fold the short ends towards the center.
6. Flip the dough over so the seams are underneath. Repeat the rolling and folding steps 4-5, three more times, for a total of four times the rolling and folding of the dough.
7. Wrap dough in cling film and refrigerate for a few hours or better overnight.
8. On a lightly floured surface, roll the dough into a 16 inch (40cm) X 10 inch (25 cm) rectangle. Cut the dough into triangles, which should form about 8 triangles 12 in (30 cm) long and 3 in (8 cm) at the bottom.
9. Cut a small slit in the center of each triangle base, gently stretch the corners and top, then roll the croissants starting from the width up to the top so they are shaped like a croissant.
10. Place the croissant with the sides on the prepared baking tray lined with parchment. Cover with cling film and leave for 2-3 hours at room temperature.
11. Preheat oven to 450 F (230C). Beat croissants with egg wash.
12. Bake for 8 minutes then reduce oven to 375 F (190C) and bake for another 10-15 minutes until golden brown.
13. Cool on wire rack before serving.
