Homemade Croissants
6 servings
25 minutes
Homemade croissants are the true embodiment of French sophistication in baking. Their history traces back to Austro-Hungary, but it is France that gave them their unique, airy character. These golden flaky crescents have a delicate, crispy layer on the outside and a soft, creamy center that simply melts in your mouth. The light sweetness of brown sugar in the dough subtly enhances the creamy flavor, while lemon zest adds a delicate citrus note. Croissants are baked to a perfect golden crust and are excellent for both a morning breakfast with a cup of coffee and a cozy family tea time. They can be complemented with jam, chocolate or enjoyed in their classic form, savoring the delightful combination of crispy and tender texture.
1
Crumble the yeast into the flour (or add if dry). Immediately add warm milk, sugar, salt, eggs, 60 grams of butter, and lemon zest. The eggs and butter should be at room temperature. Knead well and vigorously. The dough should not stick to your hands or the work surface; in other words, it should be soft and elastic. You will get a ball, which should be left in a warm place for half an hour (cover the bowl with a towel or napkin).
- Dry yeast: 11 g
- Milk: 200 ml
- Brown sugar: 30 g
- Salt: 0.5 teaspoon
- Chicken egg (large): 2 pieces
- Butter: 360 g
- Wheat flour: 500 g
2
While the dough is rising, take 300 grams of butter out of the fridge and cut it. Lay out plastic wrap on the work surface and place the butter slices on it. Don't think too long, the butter should stay cold! Now the task is to roll the butter with a rolling pin into a thickness of about 1 cm. Once that's done, put the butter slab in the freezer for 20 minutes (if you remember, it's wrapped in plastic). Check the dough, it should have risen. So, don't put the rolling pin too far away. Roll the dough into a slab that is twice the size of the butter slab.
- Butter: 360 g
3
Place butter in the center of the rolled rectangle (of course, we free it from the film) and fold the free edges of the dough to the center (like an envelope). Now, seal them well (it will really look like an envelope with butter inside). Take the rolling pin again. Roll it out to a thickness of 1 cm. You will get a long and not too wide strip (roll away from you and towards you, but not sideways). Let's avoid sharp movements so that the butter stays inside and doesn't leak out. Visually divide the rolled dough into three parts. Fold the two outer parts to the center. Wrap in film and place in the freezer for half an hour.
4
Here is the well-deserved rest, but it is not long. Half an hour has passed, and the dough needs to be rolled out into a long strip again (rolling away from and towards yourself). Fold the two outer parts to the center again. Fold it once more (as if closing a book). Wrap it in plastic again and put it in the freezer for another half hour. At this point, you can start to rejoice and be proud of yourself, as you are nearing the finish line. Roll out the dough, making sure it is not too thick (7-8 mm is enough). Cut into elongated triangles.
5
Cut each triangle from the wide side and roll it into a croissant starting from there. Place the croissants on a baking sheet lined with parchment paper, cover with a napkin, and let them rest for about 20 minutes. Now for the final steps that anyone can handle. The oven is preheated to 180 degrees. Meanwhile, brush the croissants with milk or egg. Bake for 25-30 minutes until golden brown.
- Milk: 200 ml
- Chicken egg (large): 2 pieces