:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/RhxfUZaGtm2l-9b9M_-V/296b84055b1ed4d272593b14ad7a47.png "Perfect Homemade Traditional French Croissants")
Perfect Homemade Traditional French Croissants
French Croissants are a staple breakfast pastry enjoyed all over the world. They originate from France and are known for their satisfyingly flaky outer and soft, buttery inner layers. Making these croissants will require a good amount of patience and precision, but the result is undoubtedly worth the effort. Pair your homemade croissants with a steaming cup of coffee for a truly indulgent start to your day.
Ingredients
- 500 g Strong white bread flour
- 10 g salt
- 80 g semolina sugar
- 300 ml cool water
- 300 g Soft Unsalted Butter
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Directions
Put the flour, salt, sugar and yeast into a mixing bowl.
Gradually add the water and stir to form a dough.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Put the dough into a clean bowl, cover and chill for an hour.
On a lightly floured surface, roll the chilled dough into a rectangle.
Dot the butter over the upper two-thirds of the dough, then neatly fold the unbuttered third over the buttered centre third and the top third down over that.
Give the dough a quarter turn and roll out again into a rectangle. Fold as before, cover and chill for at least 2 hours or up to overnight.
Roll out and fold the dough twice more, then chill again for an hour.
Cut the dough in half, roll a piece out into a rectangle, trim the edges and cut it into triangles. Roll each piece up into a croissant shape.
Arrange the croissants spaced well apart on baking trays, brush the tops with a little more water and sugar and leave to rise until doubled in size.
Heat the oven to 200C/fan 180C/gas. Bake the croissants for about 20 minutes until well browned and risen.
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TammersPerfect Homemade Traditional French Croissants
French Croissants are a staple breakfast pastry enjoyed all over the world. They originate from France and are known for their satisfyingly flaky outer and soft, buttery inner layers. Making these croissants will require a good amount of patience and precision, but the result is undoubtedly worth the effort. Pair your homemade croissants with a steaming cup of coffee for a truly indulgent start to your day.
Put the flour, salt, sugar and yeast into a mixing bowl.
Gradually add the water and stir to form a dough.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Put the dough into a clean bowl, cover and chill for an hour.
On a lightly floured surface, roll the chilled dough into a rectangle.
Dot the butter over the upper two-thirds of the dough, then neatly fold the unbuttered third over the buttered centre third and the top third down over that.
Give the dough a quarter turn and roll out again into a rectangle. Fold as before, cover and chill for at least 2 hours or up to overnight.
Roll out and fold the dough twice more, then chill again for an hour.
Cut the dough in half, roll a piece out into a rectangle, trim the edges and cut it into triangles. Roll each piece up into a croissant shape.
Arrange the croissants spaced well apart on baking trays, brush the tops with a little more water and sugar and leave to rise until doubled in size.
Heat the oven to 200C/fan 180C/gas. Bake the croissants for about 20 minutes until well browned and risen.
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