Making our own authentic French croissants, needs a lot of patience and effort, but well worth it. Who doesn’t love croissant, that too homemade??. My first attempt itself is as perfect as the croissant, so I started loving it more than ever. I’ve given you a slide show of the making.
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- All purpose flour – 1 3/4 cup
- Unsalted butter -2/3 cup
- Active dry yeast -1 1/2 teaspoon
- warm water – 1/2 cup
- salt -1 teaspoon
- White Sugar – 3 teaspoon
- Warm milk 2/3cup
Combine yeast, warm water, and one teaspoon sugar. Allow to stand until creamy and frothy.
In a mixing bowl, dissolve salt and the remaining sugar in warm milk and blend it with the flour. then add the yeast mixture , knead until smooth. Cover and let rise until it becomes double.
Then deflate gently by punching and kneading again and then rest it for another 30 minutes or until it’s doubled.
Then roll down the dough into rectangle shape and apply butter gently and then fold it again and roll it and repeat the process a few times like 6 to 8 times to get perfect layers. Now wrap it and chill it about an hour or two.
After the resting hours, roll it again into an elongated rectangle, cut it slantingly, to make a triangle shape. Roll each triangle lightly, and started rolling up from the smallest edge. if you want any filling, then before rolling up in to croissant , just spread the filling like Nutella or any preserves or jam and then roll it up .
Bake in a preheated oven for 12 to i5 minutes at 200 or 225 degrees C.