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These Homemade Croissants are golden brown, extra flaky, crisp on the outside, soft on the inside.
Ingredients:
250ml lukewarm milk
125ml lukewarm water
15ml instant dry yeast
60ml sugar
830ml cake flour
5ml salt
250g frozen butter
Method:
- Combine flour and salt, stir in yeast and sugar.
- Then combine water and milk in another bowl, make a well in the flour and add the wet mixture.
- Mix well and turn out onto a clean surface and knead for 2 minutes so that flour is mixed, don’t overwork as you don’t want gluten forming yet.
- Place in an oiled bowl, cover with clingfilm, and rest in the fridge for 1hr.
- Grate butter and press together into a 12cmx20cm rectangle on a plastic wrap.
- Put in the fridge for 30min.
- Roll out dough onto a lightly floured surface into a 25cmx40cm rectangle.
- Unwrap butter and place in the center of the dough.
- Fold the dough into thirds.
- Pinch open dough to seal in the butter.
- Rotate dough 90 degrees and press butter with a rolling pin a few times to loosen butter.
- Roll into a 25cmx35cm rectangle.
- Fold over into thirds again.
- Brush off excess flour.
- Cover in plastic and put it in the fridge for 1 hour.
- Unwrap dough and place on a floured surface – rotate 90 degrees to the right and roll, shape and put in fridge – repeat process twice(4 times in total).
- This process is called laminating.
- Cut dough in 4, wrap in plastic, and put in the fridge for 8-12hrs.
Shaping the Homemade Croissants:
- Unwrap one piece of chilled dough and roll out into a 15cmx40cm rectangle.
- Trim sides.
- Cut into 5 triangles with a base of 13cm.
- Combine the 2 offcuts to make 1 croissant.
- Cut a 2.5cm slit in the base of the triangle, stretch slightly outwards and upwards, roll toward the tip.
- Place tip side down on a silicon mat on a baking sheet, cover loosely with cling film and let it rise for 2-3hrs, they must be 5cm apart.
- Brush with egg wash and bake in a preheated oven for 17-20 min.
Prepared, tried, and tested Melenie Govender Pillay
Yummy Croissants
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I can’t eat croissants anymore but used to love them! I’m impressed with this recipe!
Hi Cindy, It seems like we’re in the same boat, as I used to love them, but just have to stay away from them these days.
They look like those classic “melt in the mouth” , croissants. O my yummytummy!!
Dear Talat. I love croissants but they do not love me, so I steer clear from them, but yes I am sure if I could have them then I may end up eating 2 or 3 at a time.