Recipe of Award-winning Flaky Croissants

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, flaky croissants. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Flaky Croissants These croissants may be a little time-consuming, but for holidays and other special occasions, it's worth the extra effort - and calories! Flaky Butter Croissants Get the perfect flaky croissant with our butter croissant recipe. Serve these tender flaky pastries for a special brunch. Read the Story Behind the Recipe Tested & Approved.

Flaky Croissants is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Flaky Croissants is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook flaky croissants using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Flaky Croissants:

1. Get 150 grams Strong (bread) flour
2. Get 15 grams Sugar
3. Make ready 2 grams Salt
4. Take 90 ml Water
5. Prepare 15 grams Butter
6. Take 3 grams Dry yeast
7. Make ready 90 grams Butter (for the butter layer)

Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time. Measure flour into a mixing bowl. Blend into flour along with yeast and oil.

Instructions to make Flaky Croissants:

1. Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate.
2. Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes. Let sit for 30 minutes at room temperature.
3. Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
4. Roll into a 20 cm square.
5. Wrap the butter with the dough.
6. Roll with a rolling pin until it's 20 x 40 cm.
7. Fold in thirds, and let it rest for 30 minutes in the fridge.
8. Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total.
9. Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
10. Cut a small slit in the middle of the base.
11. Stretch the slit towards the sides, and roll it up.
12. Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃.
13. When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210℃, and it's done.

Measure flour into a mixing bowl. Blend into flour along with yeast and oil. Croissants fall into that category of "laminated pastry." This means the dough gets folded over and over again, with cold butter in between each tissue-thin layer. When they're baked in the oven, the cold butter creates steam, and the layers puff up like crazy. The end result is incredibly light and flaky, and so delicious.

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