Homemade Croissant
Updated: 3 days ago
I got this amazing recipe from a friend, and I can assure you that it is absolutely top-notch! The croissants that come out of this recipe are wonderfully soft on the inside, while the crust boasts a delightful crispiness that makes each bite a pure joy.
Quick and Easy Preparation
One of the most appealing aspects of this recipe is that you don’t have to wait for the dough to rise. You can make it right away, which means that this delicious dessert is ready to eat in a very short time! This is especially convenient for those spontaneous cravings or when you want to impress guests without spending hours in the kitchen.
Unique Ingredients
Interestingly, this dough does not contain any eggs, making it a fantastic option for those who may have dietary restrictions or preferences. The absence of eggs does not compromise the flavor or texture; instead, it allows the buttery goodness of the croissant to shine through.
Versatile Fillings
These croissants are incredibly versatile, allowing you to enjoy them both savory and sweet, depending on your mood or the occasion. For a savory option, you can stuff them with a variety of cheeses, such as sharp cheddar or creamy brie, along with crispy bacon or slices of ham. The combination of flavors creates a delightful treat that is perfect for breakfast or brunch.
On the sweeter side, you can fill these croissants with your favorite jams, rich Nutella, or even luxurious pistachio cream. The sweet fillings complement the buttery dough beautifully, making them an excellent choice for dessert or an afternoon snack.
Conclusion
Follow this fantastic recipe, and you’ll be rewarded with croissants that not only look impressive but taste incredible as well. Whether you choose to indulge in a savory or sweet version, these croissants are sure to become a favorite in your household. Enjoy the process of making them, and savor every delicious bite!
Ingredients: simple, total time: 80 min., 16 croissants
250 ml lukewarm milk
250 ml lukewarm water
8 g dry yeast/ or 21 g cube fresh yeast
2 teaspoons of sugar
100 ml oil
1 teaspoon salt
250 g butter
750 g flour
For Coating:
1 egg and 1 yolk
For Sprinkle:
powdered sugar
Preparation:
In a large mixing bowl, combine lukewarm milk, lukewarm water, dry yeast, one tablespoon of sugar, and one teaspoon of salt.
Stir the mixture with a wooden spoon. Incorporate 150 grams of flour from the total amount and continue mixing with the wooden spoon. Add approximately 200 grams of flour and mix again, or knead slightly by hand in the bowl.
Dust the work surface with flour, gradually add the remaining flour, and knead the dough until it becomes uniform and smooth.
Shape the dough into a roll.
Divide the roll into 12 equal parts. Form each portion into a ball, ensuring each is well-kneaded and reshaped into a ball.
Generously flour the work surface, and use a rolling pin to flatten each dough ball into a circle approximately 2-3 mm thick.
Arrange the dough circles side by side on the work surface for easy separation. Ensure the dough is coated with the remaining flour to prevent sticking to the surface or other dough pieces.
Once all 12 dough balls are flattened into circles, melt the butter and use a brush to coat the top of each circle. Stack them on a large plate, but do not coat the top of the 12th circle.
If needed, sprinkle flour on the work surface, and use your hands to shape the dough into a circle, flipping it on the floured surface. Then, use a rolling pin to expand the dough into a larger circle, about 4-5 mm thick, for ease of handling.
After rolling the dough into a larger circle, divide it into four equal sections using a dough cutter. Further cut each quarter into two, resulting in 16 sections for croissants.
Fill each section with a teaspoon of jam, pistachio cream, or Nutella near the wider edge, or leave them plain. Roll each section into a croissant shape.
Place the shaped croissants on a baking tray lined with parchment paper.
Preheat the oven to 180°C.
In a small bowl, beat one egg and one yolk, then brush the mixture over the tops of the croissants.
Bake the croissants for approximately 20–25 minutes.
Allow them to cool for about 15 minutes, then sprinkle with powdered sugar.
Serve and enjoy!
Buon appetito!
NOTE:
When using fresh yeast, prepare a yeast starter by combining milk, yeast, sugar, and a small amount of flour. Allow it to rise in a warm place for approximately 15 minutes before incorporating the remaining ingredients.
Store the croissants in an airtight container for up to six days.
Ensure the milk and water are lukewarm, as specified in the recipe. I heated both and, once they reached the appropriate temperature, placed them in a container.
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