A classic French croissant is a delicious bagel of thousands of layers of air dough. It is golden and crispy on the outside and tender inside. Fresh croissant, gourmet cheeses, jam, honey, chocolate are perfect for such a croissant, but it will also be equally tasty with a delicious cinnamon filling.
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How to make croissant dough
Croissants are baked from a classic yeast puff pastry. Many housewives are afraid to work with him and get ready-made, but in reality you need only a little skill to learn how to simply and quickly do it yourself. For 15 medium croissants you will need:
- 500 grams of wheat flour;
- 140 grams of water;
- 140 grams of milk 2.5% fat;
- 55 grams of fine granulated sugar;
- 40 + 280 grams of butter;
- 11 grams of instant yeast;
- 12 grams of salt.
Dough for croissants begins to cook about a day before you need to bake them. Sift flour with salt and yeast, add 40 grams of softened butter, granulated sugar and warm milk. Quickly knead the dough, form a ball out of it, cover with cling film and leave in the refrigerator for 8-10 hours.
After 7-9 hours, remove the remaining oil from the refrigerator. Cut it into strips with a thickness of about 1½ centimeters and form a square from them with sides of 15x15 centimeters. Put it between sheets of baking paper and roll it out evenly until it becomes 17x17 centimeters in size. If you will not succeed right away, just cut off the excess and put the butter on top, and then roll it out with a rolling pin. Wrap the layer in parchment and refrigerate for 30-45 minutes.
Take out the dough and roll it into a layer of uniform thickness with sides 26x26 centimeters. Unroll the dough on the work surface at an angle of 45 ° C, put the oil parallel to the edge of the work surface on the dough and seal it with an "envelope". Roll the dough into a rectangle with sides 20x60 centimeters, fold it again with the "envelope", wrap it with cling film and put in the refrigerator for 30 minutes. Repeat the procedure by rolling, folding and cooling the dough 3 more times. After the last, leave the dough in the refrigerator for 10-12 hours.