Bakery croissants are absolutely delicious, and the memories of them can take us back to the mornings spent with loved ones, when the fresh aroma of bread intertwines with the sun's rays streaming through the window. If you remember from childhood the croissants with a crispy crust and a soft interior that tears into strips, then this croissant recipe is exactly what you're looking for.
To get started, you will need the following ingredients: 500 g of type 000 flour, 10 g of salt, 5 g of sugar, 25 g of fresh yeast, 300 ml of lukewarm milk, 50 g of melted butter, and 1 egg for brushing. It is important to use quality ingredients, as they will significantly influence the taste and texture of the croissants.
In a large bowl, combine the flour, salt, and sugar. In another container, dissolve the yeast in the lukewarm milk and let it activate for about 10 minutes, until a foam forms on the surface. Add the yeast mixture to the flour, along with the melted butter. Start kneading the dough, gradually adding lukewarm water if necessary, until you obtain an elastic and homogeneous dough. Kneading is essential, so don’t rush! Let the dough rise covered, in a warm place, for about an hour or until it doubles in volume.
Once the dough has risen, divide it into equal pieces, about 100 g each. Shape each piece into a ball, then roll them out into oval shapes using a rolling pin. Roll each oval from one edge to the other, forming a croissant. Place the croissants on a baking tray lined with parchment paper and let them rise again for 30 minutes.
Meanwhile, preheat the oven to 200°C. After the croissants have risen, brush them with beaten egg to achieve a golden and crispy crust. Bake the croissants in the oven for 15-20 minutes, until they become golden and crispy.
When you take them out of the oven, let them cool slightly on a rack, but don’t resist the temptation to enjoy them warm, with butter or jam. These bakery croissants are perfectly crispy on the outside and soft on the inside, offering an unforgettable culinary experience. Enjoy them alongside a cup of coffee or tea and let yourself be carried away by childhood memories!
To get started, you will need the following ingredients: 500 g of type 000 flour, 10 g of salt, 5 g of sugar, 25 g of fresh yeast, 300 ml of lukewarm milk, 50 g of melted butter, and 1 egg for brushing. It is important to use quality ingredients, as they will significantly influence the taste and texture of the croissants.
In a large bowl, combine the flour, salt, and sugar. In another container, dissolve the yeast in the lukewarm milk and let it activate for about 10 minutes, until a foam forms on the surface. Add the yeast mixture to the flour, along with the melted butter. Start kneading the dough, gradually adding lukewarm water if necessary, until you obtain an elastic and homogeneous dough. Kneading is essential, so don’t rush! Let the dough rise covered, in a warm place, for about an hour or until it doubles in volume.
Once the dough has risen, divide it into equal pieces, about 100 g each. Shape each piece into a ball, then roll them out into oval shapes using a rolling pin. Roll each oval from one edge to the other, forming a croissant. Place the croissants on a baking tray lined with parchment paper and let them rise again for 30 minutes.
Meanwhile, preheat the oven to 200°C. After the croissants have risen, brush them with beaten egg to achieve a golden and crispy crust. Bake the croissants in the oven for 15-20 minutes, until they become golden and crispy.
When you take them out of the oven, let them cool slightly on a rack, but don’t resist the temptation to enjoy them warm, with butter or jam. These bakery croissants are perfectly crispy on the outside and soft on the inside, offering an unforgettable culinary experience. Enjoy them alongside a cup of coffee or tea and let yourself be carried away by childhood memories!
Ingredients
300 ml lukewarm water; 500 grams of flour; 4 tablespoons filled with oil; 1 tablespoon of sugar; 1 teaspoon of salt; 1 heaping tablespoon of granulated yeast (or a 25-gram cube of fresh yeast); also needed: oil for greasing; coarse salt for sprinkling; egg yolk (or whole egg) for topping.