Classic croissants

Saturday… For some a relaxed and calm morning and time to rest. For others – another busy and full of duties day.

I’m in a hurry to show you a recipe that I guess you know very well, but I’m sure, as I was until now, you’ve never cooked this way because it requires too much kneading, rolling, folding and staying in and outside the fridge. You guessed it – croissants. This wonderful and nourishing French temptation… And without praising myself, the croissants I made with my own hands were the most delicious EVER…

Well, don’t delay, if you want to eat croissants tonight, you should start right away;) Come with me on this adventure!

*The recipe is borrowed from the culinary internet site www.sallysbakingaddiction.com

Here is the recipe:

 

AnnieAuthorAnnieCategoryDifficultyAdvanced

НЕОБХОДИМИ ПРОДУКТИ:

 !!! 1 cup = 240 ml
For the dough:
 ¼ cup (60 g) soft butter at room temperature
 4 cup (500 g) flour + more for rolling and shaping the croissants
 ¼ cup (50 g) sugar
 2 tsp. salt
 1 tbsp. (7-8 g) dry yeast
 1 ½ cup (360 ml) cold milk
For the butter layer:
 1 ½ cup (350 g) soft butter at room temperature
For coating before baking:
 1 egg
 2 tbsp. milk

Prep Time12 hrsCook Time40 minsTotal Time12 hrs 40 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

Put the flour, salt, sugar and yeast for the dough in the bowl of the food processor or in an ordinary bowl.

Класически кроасани

2

Add the soft butter.
Stir with the hook or a hand mixer until crumbs are formed.

Класически кроасани

3

Gradually start adding the milk, stirring constantly.

Класически кроасани

4

Let the dough knead for about 5 minutes.

Класически кроасани

5

Flour the work surface and put the dough on it.

Класически кроасани

6

Knead until you get a soft dough. Make a ball.

Класически кроасани

7

Lightly flatten the ball of dough and cover it with cling film.
It is best to use a silicone pad underneath while kneading, because the dough is easily transferred with it onto a tray with which you put it in the refrigerator.
Refrigerate for about 30 minutes.

Класически кроасани

8

Remove the dough from the refrigerator and sprinkle with a little flour.

Класически кроасани

9

Using a rolling pin, carefully roll out the dough into a rectangle measuring 26/36 cm. Make sure that the rectangle has a good shape, because this is extremely important when folding the dough.
Take the dough together with the pad and transfer it to a tray. Cover the dough with cling film and refrigerate for 4 hours.

Класически кроасани

10

30 minutes before the end of the 4 hours, start preparing the butter that will be used when folding the croissant dough.
Put the soft butter in the bowl of the food processor.

Класически кроасани

11

Beat it with the custard attachment of the food processor or with the standard mixer attachments.

Класически кроасани

12

You should get a soft cream.

Класически кроасани

13

Prepare a tray or baking pan and cover it with cling film.
Pour the beaten butter over the film.

Класически кроасани

14

Using a spoon, carefully spread on a rectangle measuring 18/26 cm.

Класически кроасани

15

Cover the butter with the edges of the cling film and smooth it on top.
Refrigerate for 30 minutes.

Класически кроасани

16

Remove the dough from the refrigerator, as well as the beaten butter, which should have already hardened and turned into a tile.
Place the butter tile in the center of the dough.

Класически кроасани

17

Cover the butter tile with the top part.

Класически кроасани

18

Then cover with the bottom part. The two edges of the dough should meet in the middle of the butter tile.

Класически кроасани

19

Slightly pinch the edges of the dough with your fingers so that it does not untie while tolling.

Класически кроасани

20

Do the same with the side edges.

Класически кроасани

21

Place the dough on a lightly floured silicone pad.
Carefully with a rolling pin begin to press the dough on different spots along its length. This helps to distribute the dough evenly over the dough, not to break it into thick pieces.

Класически кроасани

22

Carefully roll out a rectangle measuring 26/52 cm.

Класически кроасани

23

Place the dough with the short side on the side you are rolling from.
Divide the dough mentally into 3 equal rectangles. Cover the top 1/3 part over the middle one.

Класически кроасани

24

Then cover with the bottom 1/3 of the dough.

Класически кроасани

25

Again, turn the short part of the dough on the side you are rolling out.

Класически кроасани

26

Using a rolling pin, gently press the dough in several places along its length.

Класически кроасани

27

Roll out a rectangle measuring 26/52 cm again.

Класически кроасани

28

Repeat the same procedure - mentally divide the dough into 3 equal rectangles. Cover the top 1/3 part over the middle one.

Класически кроасани

29

Then cover the bottom 1/3 part of the dough.
Cover the dough with cling film and transfer it together with the silicone pad to the pan in which you place it in the refrigerator.
Leave the dough in the refrigerator for 30 minutes.

Класически кроасани

30

Take the dough out of the refrigerator. With a rolling pin, gently press it again in several places along its length.

Класически кроасани

31

Roll out a rectangle measuring 26/52 cm again.

Класически кроасани

32

Fold it in 3 just like the previous two times.
Cover the dough with cling film and return it to the refrigerator for another 4 hours.

Класически кроасани

33

Take the dough out of the refrigerator.
Lightly sprinkle the dough with flour.
With gentle movements, press again with the rolling pin in several places along the length of the dough.

Класически кроасани

34

Roll out a rectangle measuring 21/52 cm.

Класически кроасани

35

With a sharp knife or pizza knife cut the dough into 8 pieces - 2 rows with 4 pieces each.

Класически кроасани

36

Cut each piece diagonally. You will get 16 triangles.

Класически кроасани

37

Take a triangle and roll it gently with the rolling pin.
You can also thin it slightly by hand.

Класически кроасани

38

Here is the triangle you need to get.

Класически кроасани

39

Use a knife to make a small crack at the base of the triangle.

Класически кроасани

40

Gently pull aside the two lower corners of the triangle.

Класически кроасани

41

Start rolling the croissant, starting from the crack in the base.

Класически кроасани

42

Carefully start winding.

Класически кроасани

43

Roll up a croissant, twisting the ends slightly inwards.

Класически кроасани

44

Arrange 8 croissants in a large baking tray covered with baking paper.
Leave them to rise in the pan for about 30 minutes at room temperature. Then place it in the refrigerator for 1 hour.
Take the croissants out of the fridge and spread them with the egg diluted with milk.

Класически кроасани

45

Bake the croissants in a preheated oven at 200-210 degrees without a fan for about 20 minutes, until the croissants get a golden tan.

Класически кроасани

46

Attack while they are still warm!
The next day (if you manage to keep some of them) they are also more than wonderful!
Enjoy! 🙂

Класически кроасани

 

Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 !!! 1 cup = 240 ml
For the dough:
 ¼ cup (60 g) soft butter at room temperature
 4 cup (500 g) flour + more for rolling and shaping the croissants
 ¼ cup (50 g) sugar
 2 tsp. salt
 1 tbsp. (7-8 g) dry yeast
 1 ½ cup (360 ml) cold milk
For the butter layer:
 1 ½ cup (350 g) soft butter at room temperature
For coating before baking:
 1 egg
 2 tbsp. milk

Directions

1

Put the flour, salt, sugar and yeast for the dough in the bowl of the food processor or in an ordinary bowl.

Класически кроасани

2

Add the soft butter.
Stir with the hook or a hand mixer until crumbs are formed.

Класически кроасани

3

Gradually start adding the milk, stirring constantly.

Класически кроасани

4

Let the dough knead for about 5 minutes.

Класически кроасани

5

Flour the work surface and put the dough on it.

Класически кроасани

6

Knead until you get a soft dough. Make a ball.

Класически кроасани

7

Lightly flatten the ball of dough and cover it with cling film.
It is best to use a silicone pad underneath while kneading, because the dough is easily transferred with it onto a tray with which you put it in the refrigerator.
Refrigerate for about 30 minutes.

Класически кроасани

8

Remove the dough from the refrigerator and sprinkle with a little flour.

Класически кроасани

9

Using a rolling pin, carefully roll out the dough into a rectangle measuring 26/36 cm. Make sure that the rectangle has a good shape, because this is extremely important when folding the dough.
Take the dough together with the pad and transfer it to a tray. Cover the dough with cling film and refrigerate for 4 hours.

Класически кроасани

10

30 minutes before the end of the 4 hours, start preparing the butter that will be used when folding the croissant dough.
Put the soft butter in the bowl of the food processor.

Класически кроасани

11

Beat it with the custard attachment of the food processor or with the standard mixer attachments.

Класически кроасани

12

You should get a soft cream.

Класически кроасани

13

Prepare a tray or baking pan and cover it with cling film.
Pour the beaten butter over the film.

Класически кроасани

14

Using a spoon, carefully spread on a rectangle measuring 18/26 cm.

Класически кроасани

15

Cover the butter with the edges of the cling film and smooth it on top.
Refrigerate for 30 minutes.

Класически кроасани

16

Remove the dough from the refrigerator, as well as the beaten butter, which should have already hardened and turned into a tile.
Place the butter tile in the center of the dough.

Класически кроасани

17

Cover the butter tile with the top part.

Класически кроасани

18

Then cover with the bottom part. The two edges of the dough should meet in the middle of the butter tile.

Класически кроасани

19

Slightly pinch the edges of the dough with your fingers so that it does not untie while tolling.

Класически кроасани

20

Do the same with the side edges.

Класически кроасани

21

Place the dough on a lightly floured silicone pad.
Carefully with a rolling pin begin to press the dough on different spots along its length. This helps to distribute the dough evenly over the dough, not to break it into thick pieces.

Класически кроасани

22

Carefully roll out a rectangle measuring 26/52 cm.

Класически кроасани

23

Place the dough with the short side on the side you are rolling from.
Divide the dough mentally into 3 equal rectangles. Cover the top 1/3 part over the middle one.

Класически кроасани

24

Then cover with the bottom 1/3 of the dough.

Класически кроасани

25

Again, turn the short part of the dough on the side you are rolling out.

Класически кроасани

26

Using a rolling pin, gently press the dough in several places along its length.

Класически кроасани

27

Roll out a rectangle measuring 26/52 cm again.

Класически кроасани

28

Repeat the same procedure - mentally divide the dough into 3 equal rectangles. Cover the top 1/3 part over the middle one.

Класически кроасани

29

Then cover the bottom 1/3 part of the dough.
Cover the dough with cling film and transfer it together with the silicone pad to the pan in which you place it in the refrigerator.
Leave the dough in the refrigerator for 30 minutes.

Класически кроасани

30

Take the dough out of the refrigerator. With a rolling pin, gently press it again in several places along its length.

Класически кроасани

31

Roll out a rectangle measuring 26/52 cm again.

Класически кроасани

32

Fold it in 3 just like the previous two times.
Cover the dough with cling film and return it to the refrigerator for another 4 hours.

Класически кроасани

33

Take the dough out of the refrigerator.
Lightly sprinkle the dough with flour.
With gentle movements, press again with the rolling pin in several places along the length of the dough.

Класически кроасани

34

Roll out a rectangle measuring 21/52 cm.

Класически кроасани

35

With a sharp knife or pizza knife cut the dough into 8 pieces - 2 rows with 4 pieces each.

Класически кроасани

36

Cut each piece diagonally. You will get 16 triangles.

Класически кроасани

37

Take a triangle and roll it gently with the rolling pin.
You can also thin it slightly by hand.

Класически кроасани

38

Here is the triangle you need to get.

Класически кроасани

39

Use a knife to make a small crack at the base of the triangle.

Класически кроасани

40

Gently pull aside the two lower corners of the triangle.

Класически кроасани

41

Start rolling the croissant, starting from the crack in the base.

Класически кроасани

42

Carefully start winding.

Класически кроасани

43

Roll up a croissant, twisting the ends slightly inwards.

Класически кроасани

44

Arrange 8 croissants in a large baking tray covered with baking paper.
Leave them to rise in the pan for about 30 minutes at room temperature. Then place it in the refrigerator for 1 hour.
Take the croissants out of the fridge and spread them with the egg diluted with milk.

Класически кроасани

45

Bake the croissants in a preheated oven at 200-210 degrees without a fan for about 20 minutes, until the croissants get a golden tan.

Класически кроасани

46

Attack while they are still warm!
The next day (if you manage to keep some of them) they are also more than wonderful!
Enjoy! 🙂

Класически кроасани

Classic croissants – recipe
(Visited 70 times, 1 visits today)

1 Comment

  1. Pingback: Oven Baked Sauerkraut with Rice and Potatoes – Готвене у дома с Ани и Джеф

Leave A Comment

Your email address will not be published. Required fields are marked *