Homemade Croissants

Name: Homemade Croissants
Prep time: 80 min
Cook time: 20 min
Yield: 8
Cuisine: Francesa
Ingredients: 300 grams flour, strong flour; 120 milliliters whole milk; 1 egg; 50 grams sugar; 100 grams butter; 15 grams yeast, fresh

Nutrición y Cocina

The tradition of making crescent-shaped pastries originates from Arab countries and dates back many centuries. This custom still exists today, as seen in the Algerian tchareke, for example. The origin of the croissant, according to one of the legends, dates back to late 17th century Vienna, when the city resisted the siege of the Ottoman Empire. The city's bakers prepared a bread with that characteristic shape, the ancestor of the modern croissant, as a mockery of the crescent moon on the Ottoman flag. The word “croissant” first appeared in the French dictionary in 1863, while the recipe for the first flaky croissant wasn’t published until 1905. The French would make it traditional in their country, especially at breakfast.

Reviewed by Editorial Team of Kiwilimón

Published: 26-05-2017

Preparation

20 mins

Medium

Melt the butter (50g) in the microwave or in a double boiler. Mix the melted butter with the milk, sugar, and egg. On the other hand, mix the strong flour and baking powder. When both mixtures are well combined, bring them together. You can use a food processor or the volcano technique. “Optimal dough point: when it doesn’t stick to your fingers or is as homogenous as possible in the processor without sticking.” Wrap the dough in plastic wrap and let it rest for about 30 min. After the resting time, flour the surface to prevent sticking and knead until it forms a thin rectangular sheet. Brush the top of the dough with butter (softened 50g) and fold the dough into 3 parts. REPEAT THIS STEP 3 TIMES. Let it rest in the fridge for 30 min. Finally, roll out the dough into a rectangle, cut it into triangular shapes, and roll from the tip of the triangle towards the base. Preheat the oven to 180ºC. Brush the croissants with beaten egg and milk. Bake for 15 – 20 minutes.