Croissants
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Croissants

The French Croissants has always been a thing I wanted to bake.Whenever I used to see people bake and create art forms (thats the word that comes to my mind when I see beautifully baked stuff) I used wonder whether anytime in my life I can make anything that would remotely look like them. So one day when my baby slept and I had absolutely nothing to do I set myself on a journey into the mysterious world of baking!

Lejna Ramachandran

Ingredients

12-serving
  1. 1 1/4 Teaspoons Active dry yeast
  2. 3 Tablespoons water , warm
  3. 1 Teaspoon White sugar
  4. 1 3/4 Cups All purpose flour
  5. 2 Teaspoons White sugar
  6. 1 1/2 Teaspoons Salt
  7. 2/3 Cup milk , warm
  8. 2 Tablespoons Vegetable oil
  9. 2/3 Cup Butter
  10. 1 Egg
  11. 1 Tablespoon Water

Method

15 mins
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    Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

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    Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.

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    Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around.

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    Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours.

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    Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

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    To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 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. Place on a baking sheet, curving slightly.

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    Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

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    Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

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