I make these croissants, which are even better than bread rolls, three times a week – they’re perfect for any meal!
These croissants are simply irresistible! Here at home, I prepare this recipe at least three times a week.
I learned this recipe from my grandmother, who always made a point of including them on her table. It was tradition: croissants were the first to disappear!
Ingredients:
- 250 ml warm milk
- 2 tablespoons of sugar
- ½ tablespoon of dry yeast
- 400 g wheat flour (plus a little for dusting)
- ½ tablespoon of salt
- 1 tablespoon melted butter
- 140 g softened butter
- 1 egg yolk (for brushing)
- 1 tablespoon of milk (for brushing)
Preparation method:
Heat the milk until lukewarm and pour it into a deep bowl. Mix in the sugar and yeast until completely dissolved.
Add the sifted flour little by little, stirring constantly to avoid lumps.
Add the salt and continue mixing with a spoon or spatula until you obtain a uniform dough.Â
Add the melted butter and stir until the dough begins to pull away from the bowl.
Transfer to a greased surface and knead for about 5 minutes, stretching it forward with your hands as if you were pulling it. This process helps develop the gluten and gives the dough elasticity.
Place the dough in a greased bowl, grease the surface of the dough as well, cover with plastic wrap and let it rest in a warm place for about 1 hour, until it doubles in volume.
After rising, shape the dough into a roll and divide into 10 equal parts.Â
Form each piece into balls and cover with plastic wrap, leaving to rest for another 10 minutes.
Using a greased rolling pin, roll each ball into thin discs about 18 cm in diameter and 2–3 mm thick.Â
Stack the discs on a shallow plate, brushing each layer with softened butter (except the last one, which should only be lightly greased so it doesn’t dry out).
Cover the dough with plastic wrap and refrigerate for 1 hour. This resting time helps the dough absorb the butter and enhances the flavor through cold fermentation.
Remove the dough from the refrigerator and, on a floured surface, carefully roll out all the stacked discs into a large sheet about 5 mm thick.Â
Cut into 12 triangles. Make a small cut at the widest base of each triangle and roll up to form a croissant.
Place the croissants on a baking sheet lined with parchment paper. Cover again with plastic wrap and let rise for another 40 minutes in a warm, draft-free place.
When they have risen, brush them with the egg yolk mixed with milk. Bake in a preheated oven at 200°C for 5 minutes, then reduce the temperature to 160°C and bake for another 15 minutes, or until golden brown.