Hello! My name is Natalia and I am glad to welcome you on my channel Tasty Just Fast!
Today, I want to invite you to make croissants from puff yeast dough.
Croissants prepared according to this recipe are very tasty, airy like fluff inside, with a crispy crust that melts in your mouth!
You can make a double batch of croissants at once and freeze them. And if necessary, transfer the frozen croissants to a baking sheet, let them thaw and rise, and bake.
Cooking method
1. Add salt, sugar, dry yeast to the sifted flour. We mix.
2. Pour warm water and milk into the dry mixture. We knead the dough.
3. When the liquid part of the dough is combined with the dry part, add 40 grams of soft butter and continue kneading the dough.
3. When the dough can be easily gathered into a ball, transfer it to the work surface.
4. Knead the dough until smooth and homogeneous, do not sprinkle the work surface with additional flour. In the process of kneading, the dough can be lightly beaten on the table, from which the finished croissants will be even more airy and soft.
5. Next, we give the dough a rectangular shape, wrap it in cling film and put it in the refrigerator for at least 4 hours, I usually clean it at night (you can safely remove it for a day).
6. From parchment paper we form a square envelope measuring 20 by 20 cm. We put oil in the center of the square, close the envelope. Roll out with a rolling pin on the parchment so that the butter is evenly distributed inside. We put it in the refrigerator.
7. We take the dough and a square of butter out of the refrigerator and leave it for about 5-10 minutes, no longer.
Lightly flour a work surface and roll out the dough into a 22cm x 42cm rectangle.
8. Place a square of butter on one side of the dough rectangle and fold the dough in half. Using a rolling pin, press the dough first along the edges, and then over the entire area. Gently roll out the dough from the center to the edges (up / down) into a rectangle. You can't roll left and right.
9. Visually divide the dough in half. Take the bottom side, and fold it away from you towards the center. Fold the far side over towards the center. Next, fold the dough in half. Thus, we should get 4 layers of dough with butter.
10. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
11. After an hour, we repeat all the manipulations.
We roll out the dough into a rectangular layer, turn the edges to the middle, and the resulting square in half. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
12. Gently roll out the dough into a rectangle of uniform thickness, about 30 by 60 cm in size.
Cut the dough into 12 triangles. At the base of each triangle we make a small incision in the center.
Easily, without pressing, twist the croissants from the base to the tail. Shape the croissant into a crescent shape.
13. Spread the twisted croissants at a distance from each other on a baking sheet covered with baking paper. I put 6 croissants on 1 baking sheet.
14. Cover the baking sheet with cling film and leave at room temperature for 1-1.5 hours. The croissants should roughly double in size.
15. Lubricate the approached croissants with a silicone brush with a beaten egg.
16. Bake in a preheated oven at 200°C for 10 minutes. Then we reduce the temperature to 190 ° C and bake for another 12-15 minutes (orient yourself according to your oven) until a beautiful ruddy color.
Ingredients for 12 croissants:
(a glass with a volume of 250 ml.)
- Wheat flour of the highest grade - 500 g (3 cups + 1 tbsp. l. no top)
- Salt - 10 g (1 tsp. l. with a slide)
- Fast-acting dry yeast - 8 g (2 full tsp) l.)
- Sugar - 60 g (3 tbsp.) l. no top)
- Warm milk - 150 g (ml)
- Warm water - 150 g (ml)
- Butter at least 82% (in the dough) - 40 g (2 tbsp. l.)
- Butter not less than 82% (layer) - 240 g
- Egg (for greasing) - 1 pc.
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I wish you bon appetit and good mood!
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