Croissant 🥐

Name: Croissant 🥐
Cuisine: American
Ingredients: 2 cups liquid Milk; 5 cups flour; 6 tbsp sugar; 2 tsp yeast; 1 tsp baking powder; 1 tsp salt; 2 tbsp soft butter; 230 gram (cubed frozen butter)

Tripolitan Cuisine @cook_16360859

Tripoli

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!🥰 #bakingcontest

Tripolitan Cuisine @cook_16360859

Tripoli

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!🥰 #bakingcontest

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Ingredients

2 cupsliquid Milk
5 cupsflour
6 tbspsugar
2 tspyeast
1 tspbaking powder
1 tspsalt
2 tbspsoft butter
230 gram(cubed frozen butter)

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Steps

1

Mix all ingredients together very well until combined and the dough becomes solid and gained
2

Place it in the fridge for 2 hours
3

Repare the butter: Arrange the sticks of butter on a sheet of plastic wrap horizontally. Lay another piece of plastic over the sticks, and use a rolling pin to flatten the sticks until you have approximately an 8×5 inch rectangle. Put the butter, still wrapped in plastic, in the fridge until the dough is ready.
4

Laminate the dough: Laminating dough is the process of folding butter into the dough many times, which is what creates all those layers. Turn the dough out onto a lightly floured surface and roll it to a 16×10 inch rectangle. Place your butter in the center, and fold the edges of the dough rectangle over to cover the butter completely.
5

Roll the dough out so it’s back to 16×10 inches, then fold it letter-style into thirds. Wrap the dough with plastic and place it in the fridge for an hour. repeat this process for 3 times.
6

Bake the croissants: Roll the dough out, one last time, until you have a long rectangle and cut the dough into thirds to make this part easier. Slice the dough into long triangles, and roll each one starting at the wide end until you have a crescent shape(you can fill the dough with cheese). Brush with a slightly egg
7

Bake on a parchment paper lined sheet at 180c.
8

Note: 230 butter must be freezed to use while preparing the dough.. Like the shape in the picture
9

Made By: Tala Odaymat