What could be more appetizing than homemade croissants? Light, crispy fragrant and very tasty they will be a great addition to a morning cup of coffee. Such croissants are obtained only from homemade puff pastry rolled out with love on quality butter. It will take time and a little patience, but The result is worth it. You can prepare the dough for future use and store in portions in the freezer. Or freeze already formed croissants, and if necessary, thaw in bake and enjoy the delicate puff выпечкой. 
Time: 8hour. 40 min Difficulty: medium Quantity: 15 croissants In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. premium flour + optionally for sprinkling
- 3/4 Art. milk
- 1/3 Art. Sahara
- 1 tbsp. l + 1 tsp fast yeast
- 2 and 1/4 tsp fine salt
- 45 gr. butter, room temperature + 280 gr. chilled and chopped into 1 cm slices.
- 1 large egg
Recipes with similar ingredients: premium flour, dough yeast, milk, eggs
Recipe preparation:
- In a bowl of a stationary mixer with a nozzle, mix the flour, milk, sugar, yeast, salt, 45 gr. butter room temperature and 0.5 tbsp. cold water. Knead at a low speed, until the dough begins to gather in a lump, about 2 minutes. Increase speed to medium and keep kneading until formed uniform non-sticky ball to the touch, about 5 minutes.
- Transfer the dough onto a lightly sprinkled baking sheet, sprinkle flour on top and wrap in plastic wrap. Refrigerate at night.
- Next day, put the remaining pieces of cold butter (280 gr.) in the middle of a sheet of parchment and sprinkle a generous pinch of flour. Top with a second sheet of parchment. With a rolling pin, beat off the oil to make a square with a side of 18 cm., align the sides of the square with a ruler or scraper. Put in refrigerator while you roll out the dough.
- Roll out the dough: unfold the dough and lay it on work surface lightly sprinkled with flour. Roll into a square with a side of 30 cm., if necessary, sprinkling it with flour. With butter, remove the parchment and put the butter in the middle test. Cover it with the top of the dough towards you, stretching it slightly so that the edge of the dough goes just below the center butter. Fold the opposite side the same way. test, so that both edges were a few centimeters overlapping. Turn the dough of one of the open sides towards you.
- Gently tap the rolling pin on the dough so that the butter evenly distributed inside. Then roll the dough into 20 x 60 cm rectangular sheet. Take the dough for a short side and fold it, leaving the opposite side open one third of the test. Then fold the other side over the folded sides (how letters are folded).
- Put the dough back on a baking sheet, cover with plastic and put in the refrigerator so that it rests and becomes a little harder, for 20 – 30 minutes.
- Place the dough on a lightly floured work surface. folded side down. Roll towards 2 open ends into a rectangular bed measuring 20 x 60 cm. Fold again put the dough into three parts, like a letter, put on a baking sheet.
- Cover and refrigerate for 20 minutes.
- Roll out the dough for the third time and fold both ends to the middle layer. Then fold the dough in half with a book. Shift to baking sheet and cover with plastic wrap, tucking it under everything side. Refrigerate for 2 hours or overnight.
- Make a markup: unfold the dough and sprinkle lightly top and bottom flour. Roll the dough into a rectangle of size 25 x 87 cm. Lay the dough so that it lies the long side horizontally towards you. Put a ruler along the bottom the edges of the dough (the side closest to you) and mark with a knife every 12 cm. along the length of the dough. Attach a ruler to the top edge of the dough (on away from you) and make a mark at a distance of 6 cm. Move the ruler to the 6 cm mark and draw from this point marks every 12 cm along the entire length of the test.
- Cut the blanks for croissants: with a knife for pizza or a long sharp knife make a diagonal cut from lower left corner to the first mark on the upper side (6 see), then from this mark cut the dough down diagonally to first mark 12 cm. on the bottom of the test to get triangle. Continue to cut the dough diagonally from the bottom marks to the top and back to cut 15 triangles (2 the extreme ones will be slightly smaller, but they can still be use).
- Cover 2 baking sheets with parchment. Put one triangle on the working surface with the short side closer to you. Neatly Pull to extend the tip of the dough. Grasp both ends the short side of the triangle and start rolling the dough along direction from yourself to the tip. Press the dough so that the layers stuck together. Put the croissant on one of the prepared bake the tip of the dough down. Repeat the same with the rest. triangles of dough.
- In a small bowl, beat the egg with a little water. Lightly grease each croissant with egg mixture (remaining egg refrigerate the mixture to use it a second time). Place the croissants in a warm, proof place so that they rose 1.5 times and became lush, for about 2 hours.
- Place the grills in the lower and upper third of the oven and preheat the oven to 220 ° C.
- Lubricate the croissants again with the egg mixture. Bake for 10 minutes, then rearrange the baking sheets in places, turning them also the other side. Continue to bake until golden brown. another 8-10 minutes. Cool the croissants by placing the trays on the wire rack. Note Team Cooks recalls that when measuring flour, sprinkle it with a spoon into a measuring cup and level the surface by removing excess with a knife. If you scoop up flour measuring cup from the bag, it will be too tight and baking get dry.
