Homemade Croissant Recipe (Cold Leavened)
This homemade croissant recipe is prepared using the cold leavening and folding technique. You leave the dough overnight, then roll it out in layers with butter and bake it the next day. The ingredients are few, the steps are clear; It offers a practical way for those looking for how to make croissants.
Ingredients
Ingredients
Step-by-Step Method
Mix the dough
In a large bowl, combine warm milk, dry yeast, granulated sugar, salt and 50 g butter. Add the flour little by little and knead until you get a soft dough that is slightly sticky.
Perform cold fermentation
Gather the dough and cover it. Let it rest in the refrigerator for at least 3-4 hours; If you want, you can knead it in the evening and let it sit until the morning.
Prepare the butter and place it in the dough
Flatten 200 g of cold butter into a square/rectangular shape in a bag and keep it in the refrigerator until it hardens. Roll out the dough on a floured surface, put the butter in the middle, close the edges and seal like an envelope.
Fold and rest (1st round)
Roll out the dough lengthwise. Cut and fold or fold into thirds, leaving equal margins on the edges; Then stretch it and let it rest in the refrigerator for about 30 minutes.
Fold and rest (2-3rd round)
Repeat the opening-folding-resting process 3 times in total. Roll out the dough in each round without forcing it; If the butter becomes soft, refrigerate it briefly.
Shape
After the last round, roll out the dough and cut triangles. Roll each triangle, starting from its wide part, and place it on the tray. Cover it and let it rest for 15 minutes.
Spread and bake
Brush the croissants with egg yolk. Bake in a preheated oven at 180°C for about 30 minutes, until golden brown.
Add steam and serve
Don't forget to put a small bowl of water in the oven while baking; steam helps with rising. When it comes out of the oven, let it warm for a short time; If you wish, you can fill it with cream or prepare it as a sandwich.