HOME-MADE BREAD: Making home-made croissants is a challenge that requires pracrise and a bit of trial and error,to succeed. Good luck in trying out my version of croissant making.

CROISSANTS:

 

 

 

3 ½ to 4 ½ cups all purpose flour                               

2 tbsp. active dry yeast

½ cup warm water + 1 tsp. sugar

1/3 cup all purpose flour + 1½ cups butter, slightly softened

liquid ingredients:

    ¾ cups milk                                                            

    ¼ cup sugar

    1 egg, room temperature                                         

    1 tsp. salt                                                                                        

1 egg yolk + 1 tbsp. milk for brushing

 

 

 

Cream butter with 1/3 cup flour and roll mixture between waxed paper to a 12 x 6-inch rectangle. Chill 1 hour in fridge.

 

Proof yeast with warm water and sugar for 10-15 minutes. Stir it down and let stand 5 minutes more. Heat liquid ingredients together to dissolve sugar and salt and let it cool to lukewarm.

 

Put flour into mixing bowl of the standing mixer and turn machine on to Speed 2, Add in yeast water and liquid ingredients. Knead dough, adding ½ cup or more of flour and knead until dough clings to hook and cleans sides of bowl. Knead for 2 minutes more.

 

Transfer dough to floured surface. Roll it out to 14-inch square. Place chilled butter on one half of dough and fold over the other half, sealing edges well. Roll out to 21 x 12-inch rectangle, seal edges. Fold dough into thirds, like a letter. Wrap the dough with plastic and return dough to fridge for 30 minutes.

 

Take dough out, unwrap and roll to 21 x12-inch rectangle, fold into thirds again; then  wrap and refrigerate for 30 minutes. Repeat rolling out, folding into thirds and chilling two more times. 

 

Roll out dough and fold into thirds to the dimension of an 12 x 7 inch rectangle. Cut dough crosswise in fourths.  Roll each fourth to 22 x7-inch rectangle. Cut each rectangle into 10 pie-shaped wedges, 4-inch at base and 7-inches long, leaving a triangle with a 2-inch base at the end.  Roll up each triangle loosely, from base toward point, into croissants shape, and arrange all on un-greased baking sheets, points down and curving the ends slightly. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

 

Preheat oven to 425 degrees F. Beat egg yolk with milk and brush croissants with this mixture. Bake for 10 minutes. Reduce temperature to 350 and bake 10 minutes more, or until golden brown and crisp. Cool on rack.