Buttery Croissants

The delicate and buttery taste of homemade croissants is a perfect way to start a new morning.

Details

  • Preparation Time: 115 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 45 g Sugar, white

  • 25 g Yeast, dry

  • 175 ml Water

  • 125 ml Milk, partially skimmed

  • 250 g Butter, unsalted

  • pieces Flour, Wheat, bread flour

coating

  • 1 piece Egg, fresh

  • 0.5 teaspoons Salt, table

Steps

  1. Sift the flour together with salt and sugar into a large bowl and mix well. Dissolve the yeast in half of the warm water (if using dry yeast, sprinkle it directly over the flour).

  2. Make a well in the center of the flour and add the yeast, remaining water, and milk. Gradually add the flour from the edges to the center using a spatula or scraper. Then, knead everything together by hand into a smooth dough. If the dough is too sticky, add a little more flour. Once the dough no longer sticks, shape it into a ball, place it in an oiled bowl, and refrigerate for 15 minutes.

  3. Meanwhile, sprinkle the raw butter with some flour and press and roll it out to 1 cm thick. Then fold the butter and press it again. Repeat the process until the butter is pliable. Shape the butter into a square slab with 20 cm long sides.

  4. Take the dough out of the refrigerator and turn it out onto a floured surface. Roll the dough into a square approximately 40 x 40 cm in size. Place the butter slab in the center of the dough. Fold all the edges of the dough over the butter slab. Press the edges well so that the butter does not escape from the dough. Then, with even pressure and rolling, stretch the buttered square into a rectangle approximately 60 x 20 cm in size.

  5. Place the rectangle so that the shorter sides are on the left and right. Fold it so that you get a three-layered square. Fold the shorter sides so that first the right part is folded to the middle, then the left part is folded over the right part. Then press the edges slightly with a rolling pin. Fold the dough square in half so that the edges remain only on the top side and press the edges again with a rolling pin. Repeat the process once more. This means rolling the dough into a rectangle again and folding it into a three-layered square. Wrap the dough and refrigerate for half an hour.

  6. Then take the dough out of the refrigerator and roll and fold it two more times. Wrap the dough and refrigerate for the last time for half an hour.

  7. Then take the dough out of the refrigerator and roll it into a rectangle measuring 40 x 60 cm. Cut it lengthwise into 3 equally wide strips, which are then cut into equally sized triangles.

  8. Roll the croissants starting from the wider end of the triangle and moving towards the tip. Tuck the tip of the dough so that the croissant does not unfold during baking. Then roll them into a crescent shape and place them on a baking tray lined with baking paper.

  9. Preheat the oven to 220 °C. Crack an egg into a bowl. Add a little salt and mix well. Brush the croissants with the mixture and place the tray in the preheated oven. Bake them until they turn golden brown (approximately 10 - 15 minutes).

  10. Take the baked croissants out of the oven and serve them warm. You can serve them with various jams and spreads.

Nutrition Information (Per 100g)

  • Calories: 362.65 kcal
  • Fat: 0.17 g
    • Saturated Fat: 0 g
  • Carbohydrates: 75.85 g
    • Sugars: 7.69 g
  • Protein: 10.49 g
  • Fiber: 2.8 g

Advice

25 g of fresh yeast can be replaced with 7 g of dry yeast.