Croissants

Name: Croissants
Ingredients: 1 cup warm milk (250 ml); 1 tablespoon sugar; 1 tablespoon active dry yeast; 1/4 cup oil (65 ml); 1 tablespoon powdered milk; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 egg; 1 packet baking powder; 3-4 cups flour (about 375–500 grams); 3 1/2 ounces melted puff pastry butter (100 grams)

Fouzia Touraret @cook_13298725

Constantine Algerie

Croissants

Fouzia Touraret @cook_13298725

Saved

Ingredients

1 cupwarm milk (250 ml)
1 tablespoonsugar
1 tablespoonactive dry yeast
1/4 cupoil (65 ml)
1 tablespoonpowdered milk
1/2 teaspoonsalt
1 teaspoonvanilla extract
1egg
1 packetbaking powder
3-4 cupsflour (about 375–500 grams)
3 1/2 ouncesmelted puff pastry butter (100 grams)

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Steps

1

Mix the sugar and yeast with the warm milk and let it sit for 5 minutes to activate.
2

Add the oil, salt, powdered milk, vanilla, egg, and gradually sift in the flour and baking powder to the milk mixture, mixing until you have a soft, sticky dough.
3

With both hands, gently spread the melted butter over the dough without kneading. Cover and let rise for 1 hour.
4

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and let rest for 10 minutes.
5

Roll each ball into a circle about 8 inches (20 cm) wide. Brush with melted butter, then place the next rolled-out circle on top. Repeat, stacking all the circles, but do not butter the top layer.
6

Place the stack of 12 layers in the refrigerator for 10 minutes.
7

Lightly flour your work surface and roll out the stacked dough into a large circle about 20 inches (50 cm) wide.
8

Cut the circle in half, then into quarters, then eighths, and finally into 16 triangles.
9

Make a small cut at the base of each triangle, then roll up each triangle from the base to form a croissant shape.
10

Let the croissants rise for 30 minutes. Brush with beaten egg, sprinkle with sesame seeds, and bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes.