Croissants
Selasa, 28 Mei 2019
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I have spent many hours perfecting this recipe. With the right ingredients, proper technique, and lots of love, these delicious buttery flakey croissants are just a few steps away. While homemade croissants seem like a daunting difficult task, they really are not! They just take time, and require patience. I've provided detailed instructions and TONS of photos to show you that they are possible! And AMAZING.
What scares most people about making homemade Croissants is the lamination. During the beginning steps there is a butter layer that gets "laminated" inside the dough, so after all the rolling, folding, and rolling, that one butter layer turns into about 27 layers of butter, all wrapped up inside the dough. The key is to keep it layered, and not mixed in. If the butter is mixed into the dough, then you have Brioche. That's never a bad thing, but when you're trying to make Croissants you want to end up with Croissants.
This is why you need patience! After each "turn" (rolling and folding) of the dough, it has to rest in the refrigerator. The more you work it, the warmer and softer that precious butter layer gets. So you work it a little, and let it cool off before working it again. Baby the butter. Love the butter.
Ingredients
Instructions
for full recipes please see : www.sprinkledwithjules.com
What scares most people about making homemade Croissants is the lamination. During the beginning steps there is a butter layer that gets "laminated" inside the dough, so after all the rolling, folding, and rolling, that one butter layer turns into about 27 layers of butter, all wrapped up inside the dough. The key is to keep it layered, and not mixed in. If the butter is mixed into the dough, then you have Brioche. That's never a bad thing, but when you're trying to make Croissants you want to end up with Croissants.
This is why you need patience! After each "turn" (rolling and folding) of the dough, it has to rest in the refrigerator. The more you work it, the warmer and softer that precious butter layer gets. So you work it a little, and let it cool off before working it again. Baby the butter. Love the butter.
Ingredients
- 1 1/4 cup warm milk
- 2 1/2 tea. instant yeast
- 3 1/2 cups all-purpose flour, plus more for rolling dough
- 1/4 cup sugar
- 2 tea. salt
- 9 oz. (2 1/4 sticks) butter
- 1 egg
- 1 T. heavy cream
Instructions
- In a medium bowl stir together 1 cup of flour, yeast, and warm milk. Milk should be very warm, not hot. Let the bowl sit for 20 minutes for the yeast to bubble.
- Once the mixture has bubbled, "bloomed", and you know the yeast is alive, add the remaining 2 1/2 cups of flour, sugar, and salt. Stir until combined, dough will be sticky. Turn out onto floured surface and knead for about 2 minutes by hand until dough is smooth and elastic, but still soft. Form into a disc and place on a flour-dusted plate, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.
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for full recipes please see : www.sprinkledwithjules.com
