I was looking for a long time! A perfect dough recipe for croissants
I was looking for a long time! A perfect dough recipe for croissants
Ingredients:
water - 200 ml (6.76 fl oz)
milk - 200 ml (6.76 fl oz)
salt - 5 g (0.18 oz)
sugar - 60 g (2 oz)
yeast - 10 g (0.35 oz)
oil - 20 ml (0.7 fl oz)
eggs - 2 pieces
flour - 800 g (28.2 oz)
TO LEAVEN 1 H
soft butter - 280 g (10 oz)
boiled condensed milk - 300 g (10.6 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
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Croissants Step By Step ???? Recipe By Chef Hafsa
Today's recipe is Croissants ???? Recipe By Chef Hafsa
This easy method gives you the Perfect croissants at home!
Hello guys, today let's make croissants. Croissants have a longer process to make but I'm showing you the easiest method on how you can make and enjoy them at home. I hope you try this out and as usual, don't forget to tell me how yours came out on the comment section down below.
Ingredients:
-3-3/4 cup all purpose flour
-1/3 cup or 5tbsp sugar
-1/2 tsp salt
-1 tbsp active dry yeast
-1/2 cup warm water
-3/4 cup milk
-1 stick unsalted butter
-Icing sugar
For the Egg wash:
-1 egg yolk
-1tbsp milk
Why I didn't know this method before! Just found the EASIEST way to make croissants!
No fold! No machine! I just found the easiest way to make croissants! Important tips are below here
*Ingredients
300g (2 cups) Bread flour
4g (1/2 tbsp.) Instant yeast
25g (2 tbsp.) Sugar
1pc (50 g+-) Egg
145g (0.6 cup) Milk
3g (1/2 tsp) Salt
20g (1.4 tbsp.) Unsalted butter
90g (6 tbsp.) Unsalted butter
200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes
*Important tips.
1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.
2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm
3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer
4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.
5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter.
6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken.
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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.
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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.
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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.
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