Croissants

Croissants are one of those things that aren’t exactly known for being easy to make. However, with my recipe you will be making croissants in next to no time.

When it comes to making croissants, practice really does make perfect. So don’t fret if you can’t make the first few batches properly. All the time and effort will eventually be worth it.

So, the croissant originates from an Austrian baked bread roll known as a kipferl. Unlike the kipferl, which is made from a yeasted wheat dough, the modern-day croissant is made from a yeasted laminated dough which creates the flaky layers.

When I was testing this recipe I tried with different types of flour, but I found that the best croissants were made with strong white flour.

Although you can use plain flour, for the flakiest croissants stick to strong white flour, otherwise known as bread flour.

Bread flour contains more protein, which helps the dough rise and retain its shape throughout baking.

It also has a larger gluten content, which improves the texture and structure of the croissants.

Another crucial point to remember is to keep the dough and butter cool. The best approach to avoid melting butter is to keep the dough and butter refrigerated in between steps and to work fast.

With practice and patience, you will be an expert croissant maker in next to no time.

The dough and butter must be rolled together to make the flaky layers of a croissant. You need to make sure the sides are tightly sealed to prevent any butter from oozing out.

After the dough and butter have been rolled together, they must be refrigerated for at least 6 hours. Unfortunately, this is not a skip that can be missed.

This allows the gluten to relax, making the dough simpler to work with and producing fluffier and puffier croissants.

Croissants require a high temperature bake to obtain their trademark flaky and golden crust.

These croissants need to be baked at 400°F (200°C) for 15-20 minutes, or until the croissants are golden brown.

Crispy, buttery, and ever so flaky, these delectable handmade croissants will not disappoint you.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Crème Caramel
• Vanilla Cupcakes
• Chocolate Dipped Doughnuts
• Crème Brûlèe
• Basic Cupcake

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Croissants

by Nabeela Kauser

These French croissants with distinct flaky and buttery layers are ideal for breakfast or a teatime snack. Anyone can create these delectable handmade croissants at home with a little practice and patience.

5 from 1 vote

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Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Breakfast, Snack

Cuisine French

Servings 16

Calories 138 kcal

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Ingredients

• ▢ 500 g White Flour Strong
• ▢ 10 g Salt
• ▢ 60 g Caster Sugar
• ▢ 10 g Instant Yeast
• ▢ 150 ml Milk Warm
• ▢ 150 ml Water Warm
• ▢ 250 g Unsalted Butter Cold
• ▢ 1 Egg Beaten with pinch of salt

Instructions

• Combine the flour, salt, sugar, and instant yeast in a large mixing bowl and mix thoroughly.
• Pour in the warm milk and warm water, and stir until a dough forms.
• Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour, or until it doubles in size.
• Roll out the dough on a floured surface into a large rectangle once it has risen.
• Thinly slice the cold butter and place it in the centre of the dough.
• Fold the dough over the butter to completely enclose it.
• Roll out the dough into a long rectangle, then fold it into thirds like a letter. Repeat this step twice more to create layers in the dough and give the croissants their flaky texture.
• Wrap the dough in cling film and chill it in the fridge for at least 6 hours or preferably overnight.
• Preheat the oven to 200°C/400°F.
• Roll out the chilled dough on a floured surface to a thickness of about 5mm.
• Cut the dough into triangles and roll each triangle up tightly from the wide end to the pointed end.
• Place the croissants on a baking sheet lined with parchment paper.
• Brush the beaten egg over the croissants.
• Bake the croissants in the preheated oven for 15-20 minutes or until they turn golden brown and puff up.
• Serve warm with butter and jam.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 138kcalCarbohydrates: 4gProtein: 1gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 45mgSodium: 252mgPotassium: 28mgFiber: 0.2gSugar: 4gVitamin A: 421IUVitamin C: 0.002mgVitamin D: 0.4µgCalcium: 18mgIron: 0.1mg

Keyword Baking, Coffee, Dessert, Food, Recipe, Snack, Tea

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