Croissant

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 Description: Flaky, buttery, and freshly baked, these homemade croissants are a delicious breakfast or snack treat.




Ingredients:
  • 1 1/2 cups warm milk (105°F to 115°F)
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 egg, beaten (for egg wash)
  • Confectioners' sugar (for dusting)
Method:
  1. Step 1: Make the Dough
    • In a small bowl, combine milk, sugar, and yeast. Stir to dissolve yeast, then let sit for 5-10 minutes, until foamy.
    • In a large mixing bowl, whisk together flour, salt, and yeast mixture.
    • Add softened butter and mix until a shaggy dough forms.
    • Knead the dough for 10 minutes, until smooth and elastic.
    • Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled in size.
  2. Step 2: Roll and Fold the Dough
    • Punch down the dough and roll it out into a large rectangle, about 1/4-inch thick.
    • Fold the dough in half lengthwise, like a letter, then fold in half again, perpendicular to the first fold.
    • Rotate the dough 90°, so the folds are facing you like a triangle.
    • Roll out the dough to a large rectangle again, about 1/4-inch thick.
  3. Step 3: Cut and Shape the Croissants
    • Cut the dough into long, thin triangles, about 12-15 triangles.
    • Roll each triangle into a croissant shape, curving the dough into a crescent.
    • Place on a parchment-lined baking sheet, leaving about 1 inch of space between each croissant.
  4. Step 4: Let Rise and Bake
    • Cover the croissants with plastic wrap and let rise in a warm place for 1-2 hours, until puffed and nearly doubled in size.
    • Preheat oven to 400°F (200°C).
    • Brush the tops with beaten egg for a golden glaze.
    • Bake for 15-20 minutes, until golden brown.
  5. Step 5: Cool and Dust
    • Allow the croissants to cool on a wire rack for 5-10 minutes before serving.
    • Dust with confectioners' sugar before serving.
Nutritional Values (per croissant):
  • Calories: 240
  • Fat: 12g
  • Saturated Fat: 8g
  • Cholesterol: 20mg
  • Sodium: 200mg
  • Carbohydrates: 30g
  • Fiber: 1g
  • Sugar: 5g
  • Protein: 4g
I hope you enjoy this recipe! Let me know if you have any questions.

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