Croissant 🥐. The croissants were light flaky and tastes great. I used a little more flour as well used pastry four instead of all-purpose. It made them a little more lighter.
Butter a large bowl; set aside. Scatter over raisins, then shape and bake. Cheese & ham: Lay a slice of ham and a slice of cheese on top of each triangle of dough and shape as in the recipe. You can have Croissant 🥐 using 8 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Croissant 🥐
- You need 2 1/2 cup of all purpose flour.
- It’s 1 table spoon of yeast.
- Prepare 2 of table spoons sugar.
- Prepare 1 pinch of salt.
- It’s 3/4 cup of warm milk.
- It’s 1/4 cup of milk.
- It’s 1/4 cup of oil.
- You need of Melted Butter/margarine for brushing.
Croissant definition is – a flaky rich crescent-shaped roll. The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the. Croissant dough begins with butter, flour, sugar, salt, yeast, and milk.
Croissant 🥐 step by step
- In a bowl add the warm milk yeast and sugar and stir let it sit for 15 minutes in a warm place covered with a piece of cloth.
- After 15 minutes add the oil, salt and the flour and knead the dough. Cover it and set it aside for one hour to allow it to poof.
- Using your hand press the dough downwards and then transfer it to a surface and roll it out and cut into equal pieces.
- Roll out all the pieces and then adding them to each other while brushing with margarine/butter in between the layers.
- Roll out the dough and then cut in triangles into smaller triangles.
- To each piece roll them to form a croissant shape and place them on a brushed tin brush them with milk on the top and let them sit for 15 minutes to poof further.
- After 15 minutes transfer them to a preheated oven at 180°c and bake for about 20 minutes till they are ready..
- Enjoy your croissants with some hot coffee👌.
Unlike most yeasted doughs that require warm liquid to activate the yeast, you're going to use cold milk. The yeast will work its magic later on in the recipe. In the beginning steps of croissants, the dough should always be cold. The notch helps the rolled croissant curl into a crescent. Lay the croissant on the work surface with the notched side closest to you.