how do you make crossants?
To make croissants, follow these steps:
Ingredients:
- 2 ¾ cups (350g) all-purpose flour
- 1 ½ teaspoons (7g) instant yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm milk
- 1 ¼ cups (285g) unsalted butter, softened
- 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix them well.
2. Gradually pour in the warm milk while mixing. Stir until a dough forms.
3. Transfer the dough onto a floured surface and knead for about 5 minutes until smooth.
4. Shape the dough into a ball, cover with plastic wrap, and let it rest for 1 hour at room temperature or until it doubles in size.
5. After the dough has risen, roll it out on a lightly floured surface into a rectangle about ¼ inch thick.
6. Spread softened butter evenly over ⅔ of the rolled-out dough, leaving one long edge without butter.
7. Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top.
8. Wrap the dough in plastic wrap and refrigerate for 1 hour to chill and firm the butter.
9. Take the chilled dough out and place it on the floured surface. Roll it out again into a rectangle about ¼ inch thick.
10. Repeat the folding process by folding one third of the dough over the middle, and then fold the remaining third over the top.
11. Wrap the dough in plastic wrap and refrigerate for 1 hour again.
12. Repeat the rolling and folding steps two more times, chilling the dough for 1 hour between each fold.
13. After the final chilling, roll the dough into a rectangle about ¼ inch thick.
14. Cut the dough into triangles by cutting diagonal lines across the width of the rectangle.
15. Take each triangle and gently stretch it to elongate it slightly.
16. Roll each triangle from the wide end towards the tip, forming a croissant shape.
17. Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between each croissant.
18. Cover the croissants with a kitchen towel and let them rise at room temperature for 1-2 hours until they puff up.
19. Preheat the oven to 400°F (200°C).
20. Brush the risen croissants with a beaten egg wash to give them a golden color.
21. Bake the croissants in the preheated oven for about 15-20 minutes until they turn golden brown.
22. Remove the croissants from the oven and let them cool on a wire rack before serving.
Enjoy your delicious homemade croissants!
What about ten minute biscuits?
To make quick and easy 10-minute biscuits, here's a simple recipe:
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) salt
- ½ cup (115g) unsalted butter, chilled and cubed
- ¾ cup (180ml) milk
Instructions:
1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the chilled cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs.
4. Pour in the milk and stir with a fork until the dough starts to come together. Be careful not to overmix.
5. Transfer the dough onto a well-floured surface and gently knead it a few times until it forms a cohesive dough. Be careful not to overwork the dough as it can make the biscuits tough.
6. Roll the dough to about ½-inch thickness and use a round biscuit cutter (about 2-3 inches in diameter) to cut out the biscuits. Place them on the prepared baking sheet, slightly apart from each other.
7. Gather any remaining dough scraps, gently knead them again, and cut out more biscuits until all the dough is used.
8. Optional: Brush the tops of the biscuits with a little milk or melted butter for a golden finish.
9. Bake the biscuits in the preheated oven for 10-12 minutes or until they are lightly golden brown on top.
10. Remove the biscuits from the oven and allow them to cool slightly on a wire rack before serving.
Serve the warm 10-minute biscuits with butter, jam, or your favorite toppings. Enjoy!
Can you do iit with melted butter?
Yes, you can use melted butter in the recipe. Here's an adapted version:
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) salt
- ½ cup (115g) melted unsalted butter
- ¾ cup (180ml) milk
Instructions:
1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Pour the melted butter into the bowl and mix it with a fork or spoon until it starts to incorporate into the dry ingredients.
4. Add the milk to the bowl and stir until a soft dough forms. Be careful not to overmix.
5. Transfer the dough onto a well-floured surface and gently knead it a few times until it forms a cohesive dough. Be careful not to overwork the dough as it can make the biscuits tough.
6. Roll the dough to about ½-inch thickness and use a round biscuit cutter (about 2-3 inches in diameter) to cut out the biscuits. Place them on the prepared baking sheet, slightly apart from each other.
7. Gather any remaining dough scraps, gently knead them again, and cut out more biscuits until all the dough is used.
8. Bake the biscuits in the preheated oven for 10-12 minutes or until they are lightly golden brown on top.
9. Remove the biscuits from the oven and allow them to cool slightly on a wire rack before serving.
Using melted butter will give the biscuits a slightly different texture and flavor compared to using chilled butter, but they will still be delicious!
To make croissants, follow these step-by-step instructions:
Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 2 ¼ cups (280g) bread flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast
- 1 ½ teaspoons (7g) salt
- 1 cup (240ml) whole milk, cold
- 2 tablespoons (28g) unsalted butter, melted
- 1 ½ cups (340g) unsalted butter, cold
- 1 egg beaten with 1 tablespoon water (for egg wash)
Step 1: Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, yeast, and salt.
- Add the cold milk and melted butter to the dry ingredients.
- Mix with a wooden spoon until the dough comes together.
- Transfer the dough to a lightly floured surface and knead until smooth, about 5 minutes.
- Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 1 hour.
Step 2: Prepare the Butter Layer
- Place the cold unsalted butter between two large sheets of plastic wrap or parchment paper.
- Using a rolling pin, pound the butter to soften it slightly and flatten it into a rectangular shape, about 1/2 inch thick.
- Place the flattened butter in the refrigerator for 10 minutes to firm up again.
Step 3: Laminate the Dough
- Take the dough out of the refrigerator and roll it out on a lightly floured surface into a rectangle, approximately 14x10 inches.
- Place the chilled butter layer on the dough, aligning the edges.
- Fold the dough over the butter layer from the top and bottom, overlapping slightly.
- Seal the edges by pressing down with your fingers.
- Rotate the dough so that the short side is facing you.
Step 4: Rolling and Folding the Dough
- Roll the dough gently into a long rectangle, about three times longer than its width.
- Take the top third of the dough and fold it down over the middle third.
- Fold the bottom third up, like folding a business letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 5: Repeat Rolling and Folding
- Remove the dough from the refrigerator and place it on a lightly floured surface.
- Rotate the dough so that the short side is facing you.
- Repeat the rolling and folding process (Step 4) two more times.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
Step 6: Shape the Croissants
- Roll out the chilled dough on a lightly floured surface into a large rectangle, approximately ¼ inch thick.
- Cut the dough into triangles, about 5 inches wide at the base.
- Make a small slit in the base of each triangle.
- Stretch the triangle slightly and roll it towards the tip, starting from the base.
- Place the shaped croissants on baking sheets lined with parchment paper, leaving space between them.
Step 7: Proof the Croissants
- Cover the baking sheets loosely with plastic wrap or a clean kitchen towel.
- Let the croissants proof at room temperature for about 2-3 hours, or until they are visibly puffy and have doubled in size.
Step 8: Bake the Croissants
- Preheat the oven to 400°F (200°C).
- Brush the croissants with the egg wash mixture.
- Bake for about 15-20 minutes, or until the croissants are golden brown and flaky.
- Remove from the oven and let cool on wire racks before serving.
Enjoy your homemade croissants!
To make croissants, you will need the following ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 3/4 cup unsalted butter, cold and cut into small pieces
- 1/2 cup milk
- 1/4 cup water
- 1 egg, beaten (for egg wash)
Here is a step-by-step guide on how to make croissants:
1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Make sure to whisk them together until well mixed.
2. Add the cold butter pieces to the bowl and use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate small saucepan, warm the milk and water over low heat until it reaches about 110°F (43°C). Remove from heat.
4. Pour the warm milk mixture into the flour mixture. Stir gently with a wooden spoon or using the dough attachment on a stand mixer until the dough comes together.
5. Transfer the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
6. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
7. After the dough has risen, punch it down gently to release any air bubbles.
8. Roll out the dough on a floured surface into a rectangle shape, about 1/4 inch (0.6 cm) thick.
9. Cut the dough into triangles.
10. Starting from the wide end of each triangle, roll it up tightly towards the pointed end, forming crescent shapes.
11. Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between each croissant.
12. Cover the baking sheet with a clean cloth and let the croissants rise for another 30-45 minutes until they are puffy.
13. Preheat your oven to 375°F (190°C).
14. Brush the croissants with the beaten egg wash.
15. Bake the croissants in the preheated oven for about 15-20 minutes or until they are golden brown and flaky.
16. Remove the croissants from the oven and let them cool on a wire rack before serving.
Making croissants can be a bit time-consuming, but the result is definitely worth it. Enjoy your freshly baked croissants!