croissants recipe
- Marek Farský
- Mar 9, 2024
- 2 min read
INGREDIENTS
500 g
flour
250 ml
lukewarm water
12 g
salt
50 g
crystal Sugar
100 g
fresh butter
250 g
fresh butter
30 g
yeast
recipe
APPROACH
A demanding dough, but definitely worth a little time and energy...
1.
we will prepare the raw materials
2.
put yeast in lukewarm water and mix, pour in o salted flour and mix... add melted butter (100g) and mix with your hands.
3.
then we transfer the dough to the board.. but not floured.. just so dry... and we knead the dough with the palm of our hands as if we were tearing it... it will take about 5 minutes and it will come together beautifully.
4.
the dough is well processed, put it in a bowl, cover it and let it rise at room temperature (24°C) for 2 hours.
5.
while the dough is rising. make a cube of butter (250g of butter), place the cube of butter on the paper, cover it with another piece of paper and use a rolling pin to form a square of about 20x20 cm. let it cool down properly and harden.
6.
the dough turned out pretty sour for us
7.
turn the dough out onto a floured board and shape it into a rectangle with your fingers. then we fold it three times from the bottom and top. fold it in half and put it in foil and let it stand for 45 minutes
8.
Remove the dough from the foil and roll it out on a floured board into a rectangle, place the cube of butter in the center and fold the dough over.
9.
and again roll into a rectangle, fold it into a smaller half and attach the other side to get one shape. and roll again into a rectangle and fold only in half, turn by 90°
10.
and roll into a rectangle and fold as if folding puff pastry. roll it out again, place it on a small tray, cover it with foil and put it in the fridge for a while. in the meantime, beat one egg for brushing. (I whipped it in an immersion blender so that it was really well whipped)
11.
we take the dough out of the refrigerator slightly but completely roll it out, divide it into two halves....
12.
put one half in the refrigerator and roll the other into a rectangle about 60 cm long13.
and cut out triangles with a knife.
13.
and cut out triangles with a knife.
14.
And we start to wrap the croissants from the wide side to the narrow side, holding the tip to stretch the dough as long as possible... and with one long, quick stroke of the hand, we wrap it.
15.
we place them on a baking sheet lined with baking paper and let them rise for another hour. before putting them in the heated oven, brush them with egg and bake them at 180°C for about 20-25 minutes
16.
and let them cool
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