Croissants
Directions
- 1In a bowl, add ¾ cup of warm water, ¾ cup of warm milk, 1 tablespoon of sugar, 1 tablespoon of dry yeast and 1 whole egg.
- 2Mix everything well to activate the yeast.
- 3Add about 5⅓ cups of all-purpose flour and 1 teaspoon of salt. Mix well.
- 4Incorporate the rest of the flour, knead with hands until you get a smooth and homogeneous dough.
- 5Cover the bowl with plastic wrap and let the dough rest for 45 minutes.
- 6Carefully remove the dough from the bowl, sprinkle a little all-purpose flour on the table to prevent sticking.
- 7Divide the dough into 12 portions using a pizza cutter.
- 8Shape each portion into a ball.
- 9Roll out each portion of dough. Spread butter on top of each, making sure it's well coated.
- 10Stack the discs on top of each other, place them in a plastic bag and let them rest in the refrigerator for 25 minutes.
- 11Gently open the dough and roll it out until it's thin and even. Press well to ensure the layers stick together.
- 12Make cuts in a triangular shape.
- 13Roll up each triangle carefully.
- 14Brush each croissant with egg yolk to give them a golden shine and sprinkle sesame seeds on top.
- 15Put them in a preheated oven at 350°F (180°C) for 25 minutes.
Ingredients
- 1 cup warm water
- 1 cup warm milk
- 1 tablespoon refined sugar
- 1 tablespoon dry yeast
- 1 egg
- 660 g wheat flour
- 1 teaspoon salt
- 1 tablet butter
- 1 white sesame seeds
- 1 black sesame seeds
Equipment
bowlwhiskmeasuring cupspatulaplastic wraprolling pinpizza cutterbaking sheetpastry brush