How To Make Croissants
Homemade croissants are a delicious treat that bring a touch of French bakery magic right into your kitchen. Learning how to make croissants from scratch may seem daunting, but with patience and attention to detail, the result is a batch of butter pastries that are well worth the effort!
Total Time (plus proving & overnight chilling): 1 Hour
Serves: 12-15
Ingredients
- 325ml whole milk
- 2 x 7g sachets of fast action dried yeast
- 500g strong white bread flour, plus extra for dusting
- 2 tbsp caster sugar
- 250g unsalted butter
- 1 egg, beaten
Method
Step 1: To begin, over a low heat warm the milk in a small pan until it is warm to the touch. Following this, pour in the yeast and mix well. Next, in a large bowl add the sugar, flour and 2 tsp of fine sea salt and make a well in the middle. Tip in the milk mixture and combine to form a dough.
Step 2: Next, place the dough onto a lightly floured work surface and knead for approximately 5-10 minutes. Then, put the dough into a bowl, cover and leave at room temperature for 30 minutes, then place in the fridge to chill for 1 hour 30 minutes. In the meantime, put the butter in between two sheets of baking paper and gently bash it with a rolling pin until it becomes a 20cm x 15cm rectangle. Then wrap and chill until needed.
Step 3: Take the dough from the fridge and place onto a lightly floured work surface. Sprinkle the surface of the dough with a little more flour and begin to roll out to a 50cm x 30cm rectangle. When finished, turn the dough so that the longer side is facing you and trim the edges to neaten. Place the butter rectangle in the middle of the dough also with the longest side facing you to match the pastry. Next, fold one side of the dough up and over the butter so that it covers half of it, do the same to the other side. Fold the dough in half so that all of the seams are on one side of the dough. Wrap and chill for a further 30 minutes.
Step 4: Once chilled, roll out the dough again to a 50cm x 30cm rectangle. Next, fold a third down from the top, followed by the opposite third, then fold in half once more. Chill for a further 30 minutes then repeat this process another two more times then wrap and chill overnight.
Step 5: The following day, roll out the dough on a lightly floured surface to 50cm x 30cm and trim the edges to neaten. Next, cut in half lengthwise to create two long rectangles. Mark each side of the dough strips every 15 cm using a knife, alternating where the marks go. Cut each piece of dough into triangles. You’ll end up with some end pieces and scraps – use these to make mini croissants, if you like.
Step 6: Start by taking one dough triangle and gently stretch it to lengthen. Roll it up from the wide end, ensuring you tuck the narrow tip underneath and press lightly to seal. Place the rolled dough on a large baking tray lined with parchment paper, spacing each croissant apart. Repeat this process with the remaining dough.
Step 7: Once all are arranged, brush them with beaten egg, cover, and let them prove at room temperature for 2 hours until they've risen and become beautifully puffy. Preheat your oven to 200°C (fan 180°C, gas mark 6). Give the croissants another brush of beaten egg, then bake for 18-22 minutes until they are risen and a deep, golden hue. Let them cool on a wire rack before serving.
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