Easy Croissants Recipe
Are you looking for a lip smacking Croissants recipe? This mesmerizing Croissants is one of the best contribution from the French people to my kitchen. There is no bigger sin than reading this recipe of Croissants and not trying it out.
Ingredients
Scant 1/2 oz. fresh (compressed) yeast
1/4 pint warm milk
12 oz. strong plain (all-purpose) flour, sifted
1/2 teaspoon salt
1 tablespoon castor (superfine) sugar
6 oz. butter
Glaze:
1 egg, lightly beaten
1/2 teaspoon sugar
Directions
Cream the yeast with 2 tablespoons (3 T) of the milk.
Blend with 3 oz.(3/4 cup) flour to form a soft dough.
Drop this ball of dough into a large bowl of warm water.
Leave to become 'spongy', about 20 minutes.
Add the salt and sugar to the remaining flour.
Make a well in the centre.
Soften 3 oz.(1/3 cup) of the butter and mix into the dry ingredients with enough of the milk to form a soft dough.
Beat on a board for 5 minutes until the dough is smooth and elastic.
Flatten the dough.
Carefully lift the yeast ball from the water, using a slotted spoon.
Drain and place in the centre of the dough.
Knead well.
Put the dough into a floured bowl, cover and chill for 12 hours.
Chill the rest of the butter.
Roll the dough into a rectangle and place the butter in the centre.
Fold one third of the dough over the butter and the other third of the dough on top.
Turn the dough so that the folded end is on the right-hand side.
Roll out to an oblong again, fold into 3 and turn.
Repeat once more.
Place in a greased polythene (plastic) bag and chill in the refrigerator for 30 minutes.
Roll out the dough as before, to a rectangle.
Repeat folding, turning and rolling twice more.
Chill in the refrigerator for 30 minutes.
To shape the croissants, roll the dough into a rectangle, about 21 x 12 inches.
Using a sharp knife, trim the edges and cut in half lengthwise.
Cut each strip into triangles, 6 inches high, with a 6 inch base.
Beat the egg with the sugar and a few drops of water.
Brush over the triangles then roll up loosely, beginning at the base and finishing with the tip underneath.
Curve into crescent shapes.
Place well apart on dampened baking sheets and put into oiled polythene (plastic) bags.
Leave in a warm place for about 30 minutes until light and puffy.
Remove from the bags.
Brush the croissants with egg glaze and bake in a hot oven, 425°F, Gas Mark 7 for 15-20 minutes until golden brown.
Cool slightly on a wire rack before serving the croissants warm.
Blend with 3 oz.(3/4 cup) flour to form a soft dough.
Drop this ball of dough into a large bowl of warm water.
Leave to become 'spongy', about 20 minutes.
Add the salt and sugar to the remaining flour.
Make a well in the centre.
Soften 3 oz.(1/3 cup) of the butter and mix into the dry ingredients with enough of the milk to form a soft dough.
Beat on a board for 5 minutes until the dough is smooth and elastic.
Flatten the dough.
Carefully lift the yeast ball from the water, using a slotted spoon.
Drain and place in the centre of the dough.
Knead well.
Put the dough into a floured bowl, cover and chill for 12 hours.
Chill the rest of the butter.
Roll the dough into a rectangle and place the butter in the centre.
Fold one third of the dough over the butter and the other third of the dough on top.
Turn the dough so that the folded end is on the right-hand side.
Roll out to an oblong again, fold into 3 and turn.
Repeat once more.
Place in a greased polythene (plastic) bag and chill in the refrigerator for 30 minutes.
Roll out the dough as before, to a rectangle.
Repeat folding, turning and rolling twice more.
Chill in the refrigerator for 30 minutes.
To shape the croissants, roll the dough into a rectangle, about 21 x 12 inches.
Using a sharp knife, trim the edges and cut in half lengthwise.
Cut each strip into triangles, 6 inches high, with a 6 inch base.
Beat the egg with the sugar and a few drops of water.
Brush over the triangles then roll up loosely, beginning at the base and finishing with the tip underneath.
Curve into crescent shapes.
Place well apart on dampened baking sheets and put into oiled polythene (plastic) bags.
Leave in a warm place for about 30 minutes until light and puffy.
Remove from the bags.
Brush the croissants with egg glaze and bake in a hot oven, 425°F, Gas Mark 7 for 15-20 minutes until golden brown.
Cool slightly on a wire rack before serving the croissants warm.
