Homemade Croissants Picture Tutorial45

If you've ever wanted to try making homemade croissants, but were intimidated by the process, this picture tutorial is for you! With step-by-step photos and clear instructions, we'll guide you through the process of making these delicious pastries in your own kitchen.

While croissants may seem like a challenging pastry to make, they're actually not as difficult as you might think. The key is to be patient and follow the instructions carefully. With a little practice, you'll be able to create beautiful and flaky croissants that will impress your family and friends.

Ingredients:
1 cup warm milk (105-115 degrees F)
1 tablespoon sugar
2 teaspoons active dry yeast
3 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Egg wash: 1 egg beaten with 1 tablespoon water

Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk, sugar, and yeast. Let sit for 5 minutes, or until the yeast is foamy.
Add the flour and salt to the bowl and mix on low speed until the ingredients are just combined.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the butter block. Place the cold butter cubes on a piece of plastic wrap and form a rectangle. Fold the plastic wrap over the butter and use a rolling pin to pound the butter into a flat, even layer.
Once the dough has doubled in size, punch it down to release the air. Roll the dough out into a rectangle that is about 12x18 inches.
Place the butter block in the center of the dough and fold the dough over the butter, enclosing it completely.
Roll out the dough again to a rectangle that is about 12x18 inches. Fold the dough into thirds, like a letter. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Repeat the rolling and folding process two more times, refrigerating the dough for at least 30 minutes between each fold.
After the third fold, roll out the dough to a rectangle that is about 12x24 inches. Cut the dough into 12 triangles.
Roll up the triangles, starting from the wide end and working your way to the point. Place the croissants on a baking sheet lined with parchment paper.
Cover the croissants with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 400 degrees F (200 degrees C). Brush the croissants with egg wash.
Bake the croissants for 15-20 minutes, or until they are golden brown. Let cool on a wire rack before serving.

Enjoy your homemade croissants!

2024-12-31

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