Croissants
10 servings
60 minutes
Croissants are a symbol of French pastry, a delightful balance of crispy crust and soft, airy dough. Their history begins in Austria but gained true popularity in France, becoming an integral part of morning coffee. Rich dough soaked in butter creates a flaky structure, while a light sweetness with hints of cinnamon makes them perfect for breakfast or an afternoon treat. Croissants are served with jam, honey, or even cheese, and their aromatic baking turns an ordinary morning into a moment of true enjoyment. In every bite is a piece of tradition, love for culinary art, and the coziness of a French bakery.
1
Mix flour, yeast dissolved in a small amount of warm milk, sugar, milk, eggs, and salt. Knead the dough, form a ball, place it in a bowl, and cover with a towel. Let the dough rise in a warm place. Add chopped butter to the risen dough, leave it in a warm place to rise again.
- Wheat flour: 2 glasss
- Dry yeast: 8 g
- Sugar: 4 tablespoons
- Milk: 1 glass
- Chicken egg: 3 pieces
- Butter: 2 tablespoons
2
After that, divide the dough into parts (for 24 croissants) and roll them into balls, which should be left to rise again. The risen dough balls need to be rolled in your palms to form long cones of 15-18 cm in length. Roll the cones with a rolling pin to create long triangles of dough.
3
Place on a greased baking sheet and bake in the oven.
- Butter: 2 tablespoons