A divine homemade croissant recipe for you to test

How to prepare the most Divine Homemade Croissants in your own kitchen. This easy croissant recipe will have you baking croissants like a pro in no time.  It’s flaky, buttery, and deliciously mouthwatering, yet so easy to make!

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Divine Homemade Croissants

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How to prepare the most Divine Homemade Croissants in your own kitchen. This easy croissant recipe will have you baking croissants like a pro in no time.  It’s flaky, buttery, and deliciously mouthwatering, yet so easy to make!

• Author: EsmeSalon
• Prep Time: 2 hours
• Additional Time: 0 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 Servings 1x
• Category: Bread Recipes
• Cuisine: Breakfast

Ingredients

Units USM Scale 1x2x3x

• 3 cups flour
• 390ml milk
• 2 tbsp instant yeast
• 6 tbsp sugar
• 250g butter
• A pinch of salt

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Instructions

1. Warm-up milk then and pour half in glass and add yeast and sugar.
2. Pour flour in a mixing bowl and add the salt and the yeast mixture and pour in the remaining milk.
3. Knead well, close the bowl in place it in a warm place for an hour or until it’s double in size.
4. When the dough has doubled in size place dough on a lightly floured surface and make a long sausage shape and cut into 18 pieces.
5. Take 1 piece at a time and roll into a circle shape then spread with butter.
6. Repeat the same process until the last 1 but do not spread butter on the last one.
7. Now place the dough in a plastic bag and put it in a freezer for 30 minutes.
8. Remove from the freezer and roll the dough into 1 big circle then use your knife to cut out 12 triangles and then cut a little slit on your wide part of your triangles and roll to form the croissant shape.
9. Place on a greased pan and glaze with an egg on top of the croissant.
10. Preheat your oven to 150C / 300F
11. Place the baking sheet in the oven and bake the croissants for 20 minutes.
12. You want to make sure they are nice and golden brown.

Notes

Croissants are a classic French pastry, rolled and shaped into a beautiful crescent shape.

To me, a Croissant should be light and flaky, rich, and buttery, with a sweet undertone and ever so slightly you have to be able to taste the yeast as well.
Prepared, tried, and tested by Nompumelelo Shelembe

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Was the Croissant Really Developed by the French 

I have searched the web and found so many stories regarding the origin of the delicate and most wonderful croissant, so instead of recreating the wheel, please have a look at these stories on the origin of Croissants and the French croissant.  I am sure this should provide you with a good background and will suffice.  If you have any other interesting information regarding the croissant, please share it with us in the comments.

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