Baker's croissants
Bakery croissants are absolutely delicious, and the memories of them can take us back to the mornings spent with loved ones, when the fresh aroma of bread intertwines with the sun's rays streaming through the window. If you remember from childhood the croissants with a crispy crust and a soft interior that tears into strips, then this croissant recipe is exactly what you're looking for.
To get started, you will need the following ingredients: 500 g of type 000 flour, 10 g of salt, 5 g of sugar, 25 g of fresh yeast, 300 ml of lukewarm milk, 50 g of melted butter, and 1 egg for brushing. It is important to use quality ingredients, as they will significantly influence the taste and texture of the croissants.
In a large bowl, combine the flour, salt, and sugar. In another container, dissolve the yeast in the lukewarm milk and let it activate for about 10 minutes, until a foam forms on the surface. Add the yeast mixture to the flour, along with the melted butter. Start kneading the dough, gradually adding lukewarm water if necessary, until you obtain an elastic and homogeneous dough. Kneading is essential, so don’t rush! Let the dough rise covered, in a warm place, for about an hour or until it doubles in volume.
Once the dough has risen, divide it into equal pieces, about 100 g each. Shape each piece into a ball, then roll them out into oval shapes using a rolling pin. Roll each oval from one edge to the other, forming a croissant. Place the croissants on a baking tray lined with parchment paper and let them rise again for 30 minutes.
Meanwhile, preheat the oven to 200°C. After the croissants have risen, brush them with beaten egg to achieve a golden and crispy crust. Bake the croissants in the oven for 15-20 minutes, until they become golden and crispy.
When you take them out of the oven, let them cool slightly on a rack, but don’t resist the temptation to enjoy them warm, with butter or jam. These bakery croissants are perfectly crispy on the outside and soft on the inside, offering an unforgettable culinary experience. Enjoy them alongside a cup of coffee or tea and let yourself be carried away by childhood memories!
- The yeast and sugar are mixed and diluted with a little warm water (from the total of 300 ml), then kneaded with all the ingredients or all thrown together into the bread machine (or mixer) and commanded to do all the work; - Regardless of how this task is done, manually or with mechanical aids, a little attention is needed so that the dough is elastic, appropriately firm, with a not very sticky surface, which depends on the quality of the flour, sometimes it is necessary to add 1-2 tablespoons of flour, other times, on the contrary, 1-2 tablespoons of water. This time nothing needed to be added, the obtained dough was placed in a bowl greased with oil and stored for 30 minutes in the microwave, that is, in a draft-free place. - Once the dough has risen, the oven is set to 180 degrees. - The dough is thrown onto the oiled work surface, then divided into 8 to 12 equal balls. - Each ball is flattened with the palm, greased with oil on the entire surface, rolled, then twisted and tied. - The order in which the last operation was performed is taken into account, the first tied will be the first to go to the next operation; - Each tied strip is flattened with a rolling pin, in an elliptical shape, wider at one of the ends; - Starting from the wider end, the croissants are rolled; - The croissants are placed on a baking tray covered with parchment paper; - The yolk is mixed with a drop of water and the croissants are brushed; - followed by sprinkling the greased croissants with coarse salt from the tray; - They are then placed in the preheated oven at 180 degrees, where they will remain for 20-25 minutes (the degree of browning is checked). The baker's croissant recipe was proposed by lauralaurentiu on the culinary forum. Serve the baker's croissants after they have cooled slightly.
Ingredients: 300 ml lukewarm water; 500 grams of flour; 4 tablespoons filled with oil; 1 tablespoon of sugar; 1 teaspoon of salt; 1 heaping tablespoon of granulated yeast (or a 25-gram cube of fresh yeast); also needed: oil for greasing; coarse salt for sprinkling; egg yolk (or whole egg) for topping.
