Homemade French Croissant is so buttery, smooth, flaky, creamy, and chewy bread that will make your breakfast meal more healthy and delicious with a generous topping of your own choice. In France, Croissant pronounces as croissants de Boulanger, a yeasted coated dough layered with butter under a succession of perfect folding definitely ready to create a classic version of croissants. Light, airy, and shatteringly crispy outside, soft inside soon melt in your mouth and delight your mood. The quite caramelized buttery flavor resembles the labor of love and hopes that seems worth investing time and handwork in it.
French croissant needs more professionalism while making dough till folding dough, as it involves various steps where small mistake makes it impossible to turn dough into a croissant. Be humble and gentle with dough to make your croissant baked properly without wasting your things. Quite a time taking process needs to make French croissants at home, so prepare the dough the day before, to avoid any difficulty.
French croissants have a buttery texture with caramelized flavors, but you can choose whatever you want to give layered in croissants. Quite a healthy snack for kids lunch box as well.
Homemade French Croissant
Ingredients
- 3 cup All-Purpose Flour (shifted)
- 1/2 cup Milk (at room temperature)
- 1 tbsp Sugar
- 2 tsp Instant Yeast
- 1/2 tsp Salt
- 2 tbsp Cooking Oil
- 1/2 cup Water (or as required)
- 1 tsp Vegetable Oil
- 100 gm Butter (at room temperature)
- 1 Egg (whisked)
Instructions
- In a bowl add warm water, milk, sugar and mix well until all get dissolve. Now add yeast powder and again give a good mix. Set aside and let it rest for about 5-10 minutes.
- In another bowl add all-purpose flour, salt, and mix them well. Now pour yeast mixture and oil in it and combine them gradually.
- Now add water and knead the dough gently for about 5 minutes. After kneading grease the dough with oil and cover with a damp cloth.
- Now set aside the dough for about 1 hour or until getting double n size (at warm place).
- When the dough gets doubled, spread it on the sheet and sprinkle some flour on it. Start kneading the dough again until gets formed smooth then cut into 3 parts.
- Take 1 part of the dough, roll it out on the surface by using a rolling pin in a round shape.
- Spread butter on top of the dough and start folding it in a square shape. Gently press the edges little bit and keep it in a refrigerator. Be careful as no air picket involves in it.
- Now take 2 parts of the dough and start rolling it just like before in a round shape and spread butter over the top of it. Gradually after butter adding, start folding the dough in a square shape.
- Wrap the dough over the folded dough in the exact same pattern as do before and keep it in the refrigerator.
- Just do the same procedure with 3rd last dough as well and keep it as well in the refrigerator.
- Make sure dough should be folded tightly in a cling film/fish wrapping sheet and then refrigerate it for about 4 hours.
- After 4 hours, simply take out the dough from the refrigerator and start rolling out by sprinkle some flour on it. Roll the dough into a rectangular shape with the help of a rolling pan (12×15 inch size).
- Use a measuring scale to check the exact size and cut it out into 3.5-inch size strips. (Make 5 strips of each dough)
- Now cut each stripe diagonally to make almost 10 triangles from it.
- Make 12 inches long one triangle and make an incision at the base.
- Start folding triangle from the base and roll upward.
- Now take a baking tray and grease it properly with oil.
- Now place the croissant on the greased baking tray and make sure the folding end of the croissant must lay down.
- Use whisk egg wash and let them proof for 1 hour.
- Bake in preheated oven at 200°C for 12-15 minutes
- Now Serve and enjoy.
Notes
- Avoid any air pockets or bubbles in the dough, if any air pops up used a toothpick to pop the bubble and press down the dough to lie flat.
- After popping the air down, if the butter starts coming out, dust some flour on the leak place and press it down gently towards down. So it gets sticky, Then keep folding your dough properly. Make sure each dough after folding place immediately in the refrigerator without wasting any time.
- Be sure your dough-making place, rolling pin, and dough as well should be dust out with flour and turn over dough from time to time. So both side layers equally get expand.
- At the time of rolling the dough make sure butter and dough have the same consistency, which helps to roll much smoother and easier and layers get perfection also.