Croissants

Homemade Croissants 🥐 (yields 24 mini croissants or 12 big croissants )

1.Lukewarm Milk-1/2 cup

Sugar-2 tbsps

Yeast-1 1/2 tsp

Mix in all the above ingredients and set aside to rise for 10 minutes.

2.All purpose flour-3 cups +2-3 tbsps for dusting

Milk powder-3 tbsps

Salt-1/2 tbsp

Mix together in a large bowl and set aside.

3.Egg-1

Vanilla Essence-1/2 tsp

Olive oil-1 1/2 tbsps

Beat the eggs with a fork and set aside 1 tbsp in a bowl to use as egg wash.

Once the yeast has risen,add it to the flour mixture and stir in.Add in the whisked egg and vanilla.Once the dough has come together,knead it for 8-10 minutes adding the olive oil in between.The dough should pass the window pane tests-if u stretch a small piece of the dough,it shouldn’t break and u could see the sunlight through it.

Place it in an oiled bowl and covered,to rise for 45 minutes to 1 hour or till the dough has doubled in size.

4.Unsalted Butter-130-140 gm

All purpose flour-1/4 cup

Salt -1/2 tsp

Mix together the room temperature butter with flour and salt and set aside.

Once the dough has doubled,press it down to remove air in it and divide it into 10-12 pieces.Take each piece and make smooth balls.Cover it with a cling wrap so that it doesn’t dry out.

Take a ball and roll it out thin using a rolling pin often dusting.

Method -1Apply 1 tbsp of the butter mixture evenly on it.Make a cut from the center point to the edge.Now take the cut edge and fold it over to get a triangle

and fold over till you reach the other end-almost 5-6 folds.Dust with flour and place it in a plate.Repeat with the remaining 5 pieces .

Method-2

Place the rolled out dough onto a plate and apply a tbsp of the butter mixture evenly .Now roll out the remaining balls and place it over the first layer and apply butter,except for the top layer.

Now place this onto a cling wrap and cover it and place it in refrigerator overnight or for 2 hours so that the butter hardens a bit.

I used 6 balls for the first method and used the remaining 6 for the second method.

5.Chocolate-1/4 cup

Mozzarella Cheese-1/2 cup

White Sesame seeds -1 tsp

Milk-1 tbsp

Remove the round shaped dough from the fridge and roll it out thin (1/4”)often dusting .Divide the circle into four equals(right angle triangles)and then each part to 3 triangles.

I placed some chocolate buttons onto the big edge of some triangles and rolled it from the big edge towards the tip,to get chocolate croissants.For butter croissants ,I just rolled it simply from the base towards the end and place it on a tray lined with parchment paper .These were mini croissants.Now cover with cling wraps and set aside to rise for 45 minutes-1 hour.

For the triangle shaped dough,I just rolled it out into triangles and cut the edges to resemble a triangle .

To get Cheese Croissants,I placed a tbsp of grated mozzarella cheese on the base and rolled it to the edge.Repeat with the remaining pieces.These were large croissants.

Cover it with cling wrap and set aside to rise.

Once risen,apply egg wash -by mixing the set aside egg mixture and milk - over the croissants and sprinkle sesame seeds on top.

Bake this in a preheated oven at 180 C for 14-17 minutes or until browned on top.This time may vary from oven to oven.Mine took exactly 15 minutes.

Once browned,remove and apply some butter on top to get a shine on top.Homemade Croissants 🥐 are ready.

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