Homemade Croissants Recipe

How to make Homemade Croissants Recipe

The croissant is a kind of bread. It is shaped like a crescent moon this reason it's called croissant. It is usually a served at breakfast. It is also called a crescent. It can also be called a crescent roll, although a crescent roll may be smaller. It is made of a variety of puff pastry.

Ingredients

• 450 g/ 1 lb strong plain white flour
• 2 tsp salt
• 25 g/ 1 Oz lard
• 25 g/ 1 Oz fresh yeast or 15 /1 Oz dried yeast
• 1 tsp sugar
• 250 ml/ 8 FL Oz water
• 1 egg, beaten
• 175 g/6 Oz butter
• Egg wash
• 1 egg
• 1 tbsp water
• Pinch of sugar

Preparation method

1. Sieve the flour and salt into a bowl and rub in the lard. Mix the fresh yeast and sugar with the lukewarm water or sprinkle the dried yeast on the water with the sugar and leave until frothy. Add to the flour with the beaten egg and work to a soft dough. Knead well until smooth. Roll out the dough into a rectangle 50 × 20 cm.

2. Soften the butter by mashing with a knife and divide into three portions. Dot one portion of butter over two-thirds of the dough. Fold the bottom third of dough upwards, then the top third downwards. Turn the dough so that the fold in on the right-hand side. Roll out the dough to the same size and repeat the process of dotting with butter, folding and rolling, twice more. In between the processes, wrap the dough and leave to rest in a cool place for 10 minutes each time. After the last folding, cover and leave in the refrigerator for 30 minutes.

3. Roll out to a rectangle, fold and roll again. Repeat this three times, then roll into a rectangle 55 × 33 cm. Cover and leave to stand for 10 minutes. Trim the edges with a sharp knife to give a neat rectangle, then divide lengthwise into two rectangles. Cut each strip into six triangles with a 15-cm base. Make up egg wash by beating together the egg, water and sugar. Brush the triangles with egg wash and roll up loosely towards the point, finishing with the top underneath. Curve into crescent shapes.

4. Heat the oven to 220 C/ 450 F or mark 7. Place the croissants on lightly greased baking sheets, cover and prove for 30 minutes. Brush with egg wash. Bake for 15 minutes. Cool on a wire rack. Serve warm.