D.I.Y CROISSANTS

INGREDIENTS

1 cup cold milk
1/2 cup warm water
1 tbsp active dry yeast
1/4 cup sugar
3 3/4 cup (500 g) all purpose flour

1 tsp salt
1 cup butter, frozen, then left at room temp. for 20-30 minutes
5 tbs melted butter


METHOD

Start out pretty simple. Flour, cold milk, warm water, yeast, sugar, salt and butter.

Start by activating the yeast. Combine the warm water with the 2 tsp of sugar and yeast. Let sit for 10 minutes until foamy.


In the large bowl ,combine the remaining sugar, salt, melted butter, milk and the yeast mixture and mix well into a dough.Keep it the fridge for atleast 6 hours,preferably overnight.(Pic-1)

Next day
On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Transfer to a large baking sheet and cover with plastic wrap. Place in the fridge until chilled, about 1 hour.


Lets work with Butter


Place a parchment paper on the counter top and place the butter squares on it and cover with another parchment paper.Using rolling pin,roll over butter to flatten it(Pic-2) Continue to gently beat and roll the butter with the rolling-pin and shape the butter into a 6-by-8-inch rectangle.

Place the butter back in the fridge let it rest for 15 to 20 mins.

Now take the dough (chilled for 1 hour) and spread some flour on the work space.Then flat it into a square shape bigger than the size of butter square.

Now place the butter in the middle of the dough. Fold the ends up like a letter. Fold over the upper half to cover the butter and press the edges together to seal. Then fold over the remaining lower half and press the edges together to seal.(Pic-3)

Turn dough again and use the rolling-pin to press down equally on the dough to help flatten it. Roll dough into a 15 x 10 inch rectangle.Then fold it like the picture 4.Pop it into the fridge for 30 mins.Then take it out,roll it again into rectangle,then fold it back as in pic 4. and again to fridge for next 30 mins.Repeat this process 2 more times.And let it rest for 5-8 hours in the fridge.

The Ultimate CROISSANTS.....

Now it’s time to form the croissants...YEEaaYYY!!.Divide the dough in half and place one half in the fridge while working with the other half. Hopefully your dough will look like the pic , with layers of dough and butter. Roll out one half of the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Using a sharp knife cut the dough in half lengthwise, and then cut the dough into triangles.(pic-5)

Using both hands, roll croissant up pushing the sides out to either side.(Pic-6) Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 1 hour. After one hour, give an egg wash{egg+milk} on the croissants and transfer them to an oven Preheated 400 F, Place them on the lowest rack for 12 mins and top rack for about 13 mins...So together the time takes around 25 mins.