Croissants

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Ingredients
1 1/4 loving cup warm milk
2 1/2 tea. instant yeast
3 1/2 cups all-purpose flour, addition to a greater extent than for rolling dough
1/4 loving cup sugar
2 tea. salt
9 oz. (2 1/4 sticks) butter
1 egg
1 T. heavy cream

Instructions
  1. In a medium bowl stir together 1 loving cup of flour, yeast, as well as warm milk. Milk should live really warm, non hot. Let the bowl sit down for twenty minutes for the yeast to bubble.
  2. Once the mixture has bubbled, "bloomed", as well as you lot know the yeast is alive, add together the remaining 2 1/2 cups of flour, sugar, as well as salt. Stir until combined, dough volition live sticky. Turn out onto floured surface as well as knead for close 2 minutes past times manus until dough is smoothen as well as elastic, simply withal soft. Form into a disc as well as identify on a flour-dusted plate, comprehend amongst plastic wrap, as well as refrigerate for at to the lowest degree 2 hours, or overnight.
  3. Once dough has rested inwards the fridge for a few hours, ready the slab of butter. Using mutual frigidness butter, cutting the pieces length-wise, close 1/2 inch thick as well as lay them on parchment newspaper inwards a foursquare close 7x7 inches. Cover amongst approximately other canvas of parchment newspaper as well as utilization a rolling pivot to compass the pieces into a uniform slab. Uncover as well as cutting edges equally needed, placing scraps dorsum onto the top. Bang, cut, roll, as well as mensurate until you lot larn an fifty-fifty 7x7 inch foursquare of butter. Place it dorsum into the fridge for close 10 minutes acre you lot curlicue out the dough.
  4. Remove dough from the fridge as well as on a flour dusted surface curlicue dough out to a foursquare close 10x10 inches. Place the mutual frigidness butter slab inwards the center, rotated 45° hence the butter looks similar a diamond inwards the middle of the foursquare of dough. Carefully line each corner of dough over the border of the butter as well as to the pump of the butter, pressing downwards hence no air is trapped. Dust the excess flour off, as well as pinch the edges of dough together 1 time the butter is fully covered, sealing the butter within the dough.
  5. Press downwards amongst the rolling pivot a few times to seal the layer a picayune more, as well as hence curlicue out to a rectangle close 10x24 inches, trying to elongate the dough without widening it.
  6. Fold 1/3 of the dough from the brusque cease over itself, as well as dust the excess flour off. Fold the upper 3rd on elevation of the dough, creating a missive of the alphabet fold. Dust excess flour off again, as well as identify the dough onto a baking sheet, comprehend amongst plastic wrap, as well as allow it residuum inwards the freezer for twenty minutes, or inwards the fridge for 1 hour. *If the dough starts to shrink likewise much as well as fights rolling out whatsoever more, crease it into thirds as well as allow it residuum inwards the fridge for 10 minutes earlier unfolding as well as trying again.
  7. Repeat steps 5-6 2 to a greater extent than times, hence you lot convey done a total of iii "turns", each fourth dimension rolling from the brusque cease out, hence the dough is rotated each time.
  8. Remove dough from the refrigerator, as well as cutting inwards half, from 1 long cease to the other. Wrap 1 one-half upward inwards plastic wind as well as hold inwards the fridge acre you lot curlicue as well as cutting out the starting fourth dimension half. Roll the other one-half out onto a floured surface, to a rectangle close 8x15 inches. Dough should live betwixt 1/4-1/2 inch thick. Refrigerate if necessary, for close 10 minutes inwards this rolled out form, hence dough is theatre simply withal workable when you lot curlicue it out inwards the adjacent steps
  9. Using a ruler on the long cease of the dough, brand a grade amongst a knife at v inches, as well as move along every v inches until you lot convey iii 5-inch sections marked off.
  10. Turn dough hence contrary long cease is facing you. On this long end, brand a grade 2 1/2 inches inwards from the edge, as well as hence mensurate v inches from that notch, as well as every v inches afterward that.
  11. Using a ruler as well as a sudden knife or pizza cutter, cutting diagonal lines, starting from the elevation correct corner, downwards to the left to the notch on the other end. The 2 cease cuts of this rectangle volition live scraps, hence the starting fourth dimension 1 cutting volition hold off really small. Continue all the agency across, as well as hence repeat going the other way, to practise four large triangles, as well as 2 cease pieces.
  12. Take 1 triangle as well as flip it over. Dust the excess flour off. Gently stretch it amongst your hands or a rollingpin, without putting likewise much push clit per unit of measurement area on it, to elongate it to close 10 inches long. With the broad cease facing you lot as well as the betoken facing away, brand a notch amongst a knife inwards the middle of the broad end, close an inch deep. Start rolling from the slit out, creating 2 "legs". Keep rolling dough forwards tightly, simply gently, all the agency to the end, leaving the tail cease of dough nether the croissant. Gently line the edges of the dough toward you lot to practise a crescent shape, as well as identify the dough on a parchment covered cookie sheet. Repeat amongst remaining triangles.
  13. Repeat steps 8-12 amongst the reserved one-half of dough, starting amongst rolling the dough into a rectangle. You should cease upward amongst 10-12 skilful sized croissants.
  14. Next footstep is to proof the croissants. You tin practise this iii ways: (1) allow the rolled croissants proof tardily inwards the fridge overnight, (2) allow croissants proof out on the counter inwards a cool identify for iii hours, (3) allow croissants proof inwards a slightly warm identify for 1 hour. I prefer to allow them proof tardily inwards the fridge overnight, because this helps prepare the flavour to a greater extent than fully.
  15. If croissants proofed inwards the fridge, take away them as well as allow them come upward to room temperature on the counter, close 2 hours. When dough is proofed, the croissants volition live puffy, simply non doubled inwards size. When the baking canvas is jiggled, the croissants volition jiggle a little.
  16. Preheat oven to 400°F. Prepare eggwash past times whisking 1 egg as well as 1 T. heavy cream. Gently apply a sparse layer onto each croissant amongst a pastry brush. Bake sheets 1 at a fourth dimension for close xxx minutes, rotating the pan afterward xv minutes. Croissants volition plow a golden chocolate-brown coloring as well as you lot volition encounter the flakey layers when done.
  17. Let cool on a wire rack completely earlier serving. Enjoy!


Original Recipes visit: Croissants @ sprinkledwithjules.com
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Croissants Rating: 4.5 Diposkan Oleh: First House
 

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