Quick Croissants Recipe
These Quick Croissants are simply amazing. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. It really takes no more than 20 minutes of work to prepare the dough... the rest is simply waiting. You can serve croissants with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. Hope you will give it a try, really worth it.
Ingredients:
Makes 8 croissants
2 cups (250g) strong bread flour
1 1/4 sticks sticks (150g) cold unsalted butter, cubed
1/2 cup (120 ml) lukewarm milk
3 tbsp (45 g) sugar
25 g fresh yeast (7 g- active dry yeast)
1/2 tsp salt
Egg Wash
1 egg yolk
1 tbsp milk
Directions
1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.
5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.
7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.
9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.
12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.
13. Cool on wire rack before serving.
For the full recipe check my blog:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
❤️ köstliche MARZIPAN CROISSANTBRÖTCHEN ❤️ schnelles und einfaches #rezept #shorts #einfachlecker
Entdecke die süße Verführung: Marzipan Croissantbrötchen – Einfach himmlisch!
In unserem Kurzvideo zeigen wir dir, wie du im Handumdrehen köstliche Marzipan Croissantbrötchen mit Blätterteig zubereitest. Diese Leckerei ist nicht nur schnell und einfach gemacht, sondern auch ein wahrer Genuss für alle Naschkatzen.
???? Marzipan Croissantbrötchen: Süße Verführung mit Blätterteig
Mit unserem Rezept für Marzipan Croissantbrötchen entdeckst du eine neue Dimension des Backens mit Blätterteig. Die Kombination aus zartem Marzipan und knusprigem Teig ist einfach unwiderstehlich.
???????? Croissant selber machen leicht gemacht
In unserem Kurzvideo zeigen wir dir Schritt für Schritt, wie du diese köstlichen Croissantbrötchen im Handumdrehen selber herstellst. Mit unserer einfachen Anleitung gelingt dir dieses süße Gebäck garantiert.
???? Süße Vielfalt mit Marzipan
Genieße den einzigartigen Geschmack von Marzipan in Kombination mit luftigem Blätterteig. Diese Leckerei eignet sich perfekt als süßes Frühstück, zum Kaffee oder einfach zwischendurch.
???? Blätterteig Rezepte für Genießer
Entdecke mit unseren Blätterteig Rezepten eine Welt voller süßer Köstlichkeiten. Ob Croissants, Gebäck oder süße Teilchen – mit Blätterteig sind der Kreativität keine Grenzen gesetzt.
???? Schnell und einfach zubereitet
Unser Kurzvideo zeigt dir, wie du mit wenigen Handgriffen und Zutaten diese himmlischen Marzipan Croissantbrötchen zauberst. Perfekt für alle, die sich nach einer süßen Leckerei sehnen, aber wenig Zeit haben.
???? Kurzvideo für die perfekte Anleitung
Schau dir unser Kurzvideo an und lass dich inspirieren. In nur wenigen Minuten erfährst du, wie du diese köstlichen Marzipan Croissantbrötchen selber machen kannst.
Genieße die süße Verführung: Marzipan Croissantbrötchen – einfach unwiderstehlich!
#marzipan #croissant #selbstgemacht #lecker #schnellesrezept
The easiest way to make croissant! Why I didn't know this method before!
Hello friends! Please turn on subtitles in the following in your language. Thanks for watching.
The easiest way to make croissant! Why I didn't know this method before!
#croissantrecipe #croissant #baking
Ingredients:
1/3 cup of warm water (80-90 ml).
1 tbsp sugar (10g).
1 tbsp dry yeast or instant yeast (8g).
1/5 cup of warm milk (50 ml).
2/3 tsp salt (4g).
2 cups flour (250g).
Butter: 5 tbsp soft butter (50g) for dough and 15 tbsp soft butter for grease (150g).
Bake at 190° (375°F) for 20-25 minutes.
The result is light, airy, golden, flaky and buttery croissants! Bon appetit!
FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)
Fresh, flakey croissants are the ultimate home bakers reward. Thanks to Magic Spoon for sponsoring this video. To try a variety pack, go to & use code BRIANLAGERSTROM to get $5 off!
These croissants so flakey, buttery, and delicious that you wouldn't guess they're beginner friendly...or as beginner friendly as actual croissants can be. Cause let's face it, they're going to be a lot of work now matter what your skill level, but stick with me. The end result (and smell of your house) will be SO worth the effort.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
165g or 2/3c water (86F/30C)
165g or 2/3c whole milk
8g or 2 rounded tsp yeast
50g or 4tbsp sugar
515g or 4 1/8c ap flour (11.7% protein)
10g or 1 3/4tsp salt
40g or 2 7/8tbsp softened butter, cubed
Add water, milk, yeast, sugar, flour, and salt to the bowl of your stand mixer with dough hook attachment. Mix on medium speed for 2-3min. When dough begins to come together, add butter, one piece at a time. Once butter is incorporated, increase speed to high and continue to mix for about 5 minutes until dough is well combined and strong.
Transfer dough to a bowl and tuck and fold up under itself as shown @2:05 to create a round taught ball of dough. Place a cover on bowl and let sit at room temp for 90 minutes.
Flour dough then flip onto floured work surface. Roll the dough out into about a 18 (45cm) tall by 9 (22cm) wide. Place a piece of parchment over the top half of the dough, then fold the dough in half over the parchment. Place on a tray and refrigerate for 20 minutes. Remove butter sheet from the fridge, and allow to sit at room temperature until it's pliable and flexible as shown at 6:37. For me, that took about 20min at 73F room temp.
Remove dough from the fridge and roll out until it's 18-20 tall and 8-9 wide. Place butter on top of the dough near bottom short edge as shown @7:11. Pull top 1/2 of dough and fold it over the middle 1/3. Grab bottom of dough and fold that up over the middle 1/3. Pinch open seam together to seal in butter. Using a rolling pin, pound out and gently roll dough into about a 16 tall by 8 wide and complete a book fold as shown @8:12.
Refrigerate for 20 minutes. Pound and gently roll out dough in two stages. First into about a 16 (40cm) x 12 (30cm) ish. Cover with towel, refrigerate and allow to rest for 15min. Continue to pound out and gently roll into about a 1/4 thick slab that's about 18-20 (48cm) by about 14 (35cm). Cut into 8 even triangles. Roll from wide end to tip. Place rolled croissants onto parchment lined tray. Proof for about 90 minutes until about doubled in size. Brush with egg wash. Wait 20min and brush with another coat of egg wash. Bake for 18-20min in a 425F/218C oven until golden brown.
BUTTER SHEET
225g or 16tbsp softened, salted, not mushy butter (82% butterfat, shaped into an 8x12 rectangle)
Using two pieces of parchment, fold two 8 (20cm) x 12-14 (33cm) rectangles that you'll use as a guide for your butter. Place butter between large pieces of parchment and roll out into a rectangular butter sheet as shown @2:22. Place in the fridge until the dough is ready.
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Easy Bread Croissant Recipe By Food Fusion
Super Easy bread Croissant Recipe for you to try. Do share your feedback. #HappyCookingToYou
#FoodFusion
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Easy Bread Croissants
Recipe in English:
Ingredients:
-Warm water ½ cup
-Doodh (Milk) ½ cup at room temperature
-Cheeni (Sugar) 1 tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) ½ tsp
-Cooking oil 2 tbs
-Water ¼ Cup or as required
-Vegetable oil 1 tsp
-Butter 100 g at room temperature
-Egg whisked
Directions:
-In a bowl add warm water, milk, sugar & mix well.
-Add yeast powder & mix well. Let it rest for 5-8 minutes. Set aside.
-In a bowl add all-purpose flour, salt & mix well. Add yeast mixture, oil & mix well.
-Gradually add water & knead the dough for 5 minutes. Grease with oil & cover with damp cloth.
-Let it proof for 1 hour or until double in size (at warm place).
-Spread the dough on sheet & sprinkle dry flour on it. Knead the dough again & cut into 3 parts.
-Roll out one part of dough with the help of rolling pin in round shape.
-Add & spread butter over it & fold the dough in square shape. Press a little & keep the folded dough in refrigerator. (Avoid any air pockets)
-Roll out second part of dough with the help of rolling pin in round shape.
-Add & spread butter over it. Now place the folded dough in the center.
-Wrap the dough over the folded dough in the same pattern & keep it in refrigerator.
-Repeat the procedure with the third part of dough.
-Tightly wrap the folded dough with cling film & refrigerate it for at least 4 hours.
-Remove from cling film & sprinkle dry flour over the dough. Roll the dough into rectangular shape with the help of rolling pin. (Approx. 10x15 inch size)
-With the help of measurement scale cut 3.5 inch size strips. (makes 5 strips)
-Now cut each stripe diagonally to make triangles. (Makes 10)
-Now take (12 inch long) one triangle and make an incision at the base. Fold the triangle from the base and roll upward.
-Place the croissants on the greased baking tray. Folding end must lay down.
-Give egg wash and let them proof for 1 hour.
-Bake in preheat oven at 200 C for 12-15 minutes.
-Serve and enjoy!
Recipe in Urdu:
Ajza:
-Warm water ½ cup
-Doodh (Milk) ½ cup at room temperature
-Cheeni (Sugar) 1 tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) ½ tsp
-Vegetable oil 2 tbs
-Water ¼ Cup or as required
-Butter 100 g at room temperature
-Egg whisked
Tarkeeb:
-Aik bowl may garam pani, doodh, cheeni daal kar miz karen.
-Ab khameer daal kar achi tarah mix karen or 5-8 minutes k liye chor den.
-Aik bowl may maida, namak shamil kar kar k mix karen. Ab yeast mixture, tel shamil karen or achi tarah mix karen.
-Thora thora kar k pani milakar 5 minute tak ataa goondhtay rahen. Tel se chikna kar k geelay kapray se dhak kar 1 ghantay k liye chor den yehan tak k size may double hojaye.
-Ab dough ko spread sheet pe phalyen or maida charak k mazeed goondh len.
-Dough ko 3 hisson may baant len.
-Aik hissay ko rolling pin ki madad se gol bail len.
-Ab is par makhan lagaden or chokor shakal may lapet len. Thora sa dabayen takay air pockets nikal jayen or refrigerator may rakh den.
-Ab dusray pairay ko bhi isi tarah bail kar us par makhan laga den.
-Ab fol ki hui dough ko darmiyan may rakh kar baili hui dough ko isi andaz may lapet den. Or refrigerate karden.
-Teesray pairay k sath bhi isi tarah karen.
-Ab fold ki hui dough ko cling film se achi tarah lapait den or kam se kam 4 ghantay k liye refrigerate karden.
-Dough ko cling film se nikal kar dry flour charak den or isko bail len. (Approx. 10x15 inch size)
-Measurement scale ki madad se naap kar 3.5 inch size ki pattiyan kaat len. Ab unhen beech se kaat kar tikon shakal den. (Makes 10)
-Ab aik tikon piece (12 inch long) ko neechay se cut lagakar fold karlen or pehle se greased baking tray may rakh den. Folding end neechay ki taraf rakhen.
-Anda laga kar 1 ghantay k liye chor den.
-Pehle se garam oven may 200 C per 12 se 15 minute tak bake karen.
-Chaye k sath enjoy karen!
The anxiety of making croissants #simplerecipe #homebaker #baking #croissant