French croissants are a breakfast favourite. They are light, flaky and super soft. Though we often buy these at the supermarket, making them at home is special. Not only because it is economical, also because you can have it whenever you crave for it. Also you can customizer it with your favorite filling!
- 2 cup flour
- 150gm unsalted butter
- 1/2 cup (120ml) milk
- 3 tbsp sugar
- 7g instant dry yeast
- 1/2 tsp salt
- 1 egg
- 1 tbsp milk
- In a small bowl, mix warm milk, sugar and yeast. Let it rest for a minute till it turns foamy.
- Mix flour and salt in a bowl. Add the cold butter to it and gently knead with a fork to form crumbles.
- Add the yeast mixture to it and gently combine till the dough comes together.
- Wrap the dough in a plastic film or cling film and refrigerate for 2 -3 hours(or freeze 30min)
- Dust the work surface with flour and using a rolling pin, slightly roll the dough into a rectangle. The dough will be a little hard to work with.
- Fold in the two short sides of the rectangle into the middle. Then fold the long sides into the middle.
- Flip the dough so the folds Andre underneath .
- Repeat steps 6 and 7 three more times. This process gives the flaky texture to the croissants.
- Wrap the dough again in plastic wrap and refrigerate for a few hours or better overnight.
- On a floured surface, roll out the dough into a rectangle using a rolling pin.
- Make triangle shaped slits in the rectangle.
- Place the filling of the croissant(Nutella/ zatar/jam) at the base of triangle and roll.
- This will yield 8 croissants. Place them on a baking tray lined with foil or baking sheet. Cover with a plastic wrap and let rise 2-3 hours at room temperature.
14. Brush the croissants with egg wash and bake at 230°C for 8 minutes. Then reduce heat to 180°C and bake for 10-15 minutes until golden brown.
15. Cool before serving.