Easy butter croissants

Name: Easy butter croissants
Total time: 14400 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 cup milk; 1 egg; 2 tsp. active dry yeast; 3 cups all-purpose flour; 3 tbsp. sugar; 1 tsp. salt; 2 sticks butter, very soft, spreadable

Sarvat Hanif @sarvathanif

Canada

We love croissants, especially the buttery ones. I have always wanted to give them a try but.... Baking a classic French croissant is a multi-day task fit for an experienced baker. Croissant dough gets its many layers as a result of “laminating” the dough. This means we are rolling and folding over and over, giving you many thin layers of dough and butter. As you bake them, the butter melts and gives off steam. This puffs each paper-thin layer of dough up giving your croissants hundreds of buttery layers.

I don’t have that kind of time or patience! I tried the Pillsbury ready to bake croissants but they didn’t taste like croissants.

Then I came across this video on YouTube and I was tempted to give it a try. And I conquered my fear of making homemade croissants!

Using a special technique, mentioned in the recipe, these golden, flaky and buttery croissants with a beautiful light and airy honeycomb-like texture inside, is ready in just a few hours. Yes, they are a labour of love, but they are so worth it and surprisingly simple to put together.

Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, and then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

I don’t have that kind of time or patience! I tried the Pillsbury ready to bake croissants but they didn’t taste like croissants.

Then I came across this video on YouTube and I was tempted to give it a try. And I conquered my fear of making homemade croissants!

Sarvat Hanif @sarvathanif

Canada

I don’t have that kind of time or patience! I tried the Pillsbury ready to bake croissants but they didn’t taste like croissants.

Then I came across this video on YouTube and I was tempted to give it a try. And I conquered my fear of making homemade croissants!

I don’t have that kind of time or patience! I tried the Pillsbury ready to bake croissants but they didn’t taste like croissants.

Then I came across this video on YouTube and I was tempted to give it a try. And I conquered my fear of making homemade croissants!

Saved

Ingredients

3-4 hours

4-6 servings

1 cupmilk
1egg
2 tsp.active dry yeast
3 cupsall-purpose flour
3 tbsp.sugar
1 tsp.salt
2 sticksbutter, very soft, spreadable

Saved

Steps

3-4 hours

1

In a bowl combine milk, egg and yeast and allow proofing for 5 minutes.
2

In a bowl of a stand mixer add the flour, sugar and salt.
3

Mix on low and add gradually add the yeast mixture. Mix on low for 2 minutes.
4

Once the dough come together, increase speed to medium and beat for another 3 minutes.
5

Turn off the mixer and add 2 tablespoon butter. Turn on mixer to medium and continue mixing for 5 minutes or till butter is fully incorporated.
6

With oiled hands remove the dough and shape into a ball and transfer to a greased bowl. Cover and rest for 30 minutes.
7

Divide dough into 12 equal portions and form into balls. Cover and rest 10 minutes.
8

Roll out a ball into a circle, about 6-7 inch, and spread a thin layer of butter evenly on it.
9

Roll out another ball and place it on top of the buttered circle. Spread a thin a layer of butter.
Repeat with remaining balls. Do not spread butter on the top layer.
10

Very gently press down on the stack of layered circles. Wrap in saran wrap and place in freezer for 30 minutes.
11

Remove from freezer to a floured board and roll out to a large circle, about 15-17 inch in diameter.
Divide in half than in quarters and each quarter into 3 triangles.
12

Roll each triangle starting from the wide base to the pointy end and slightly curve it.
13

Place the croissants on a lined baking sheet and cover with plastic wrap and allow to rest till double in size, about 2-3 hours.
14

Preheat oven to 400F.
15

Brush the croissants with egg wash and bake for 5 minutes. Reduce temperature to 350F and continue baking for another 8 minutes or till golden brown.
16

Remove and cool for 5 minutes and enjoy!