Achieve bakery-level perfection with these Simplified Home-Style Croissants. They offer the delightful taste and texture of traditional croissants without the usual complexity. After multiple trials, I’ve honed this recipe to ensure it’s easy enough for anyone to make at home while delivering that classic, buttery croissant experience.
Why You’ll Love This:
- Hassle-free process compared to traditional croissant-making.
- Flaky, buttery, and utterly delicious.
- Perfect for breakfast, brunch, or as a delightful snack.
Perfect Occasion: These croissants are ideal for a leisurely weekend breakfast, impressing guests at brunch, or simply when you crave a touch of French bakery charm at home.
Ingredients:
- 200 ml Lukewarm Water
- 100 ml Lukewarm Milk
- 100 ml Vegetable Oil
- 1 packet Dry Yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 cups Flour (200 ml cup measurement)
- 200 g Butter or Margarine (creamed until thick like a paste)
For Glazing:
- 1 Egg Yolk
- 2-3 tablespoons Milk
- 1 tablespoon Vegetable Oil
Preparation:
- Dough: In a mixing bowl, combine water, milk, sugar, and yeast. Let the yeast activate. Once frothy, add salt and oil, then gradually mix in the flour to form a slightly stiff dough. Grease your hands and shape the dough. Cover and let it rise for an hour.
- Layering: Divide the risen dough into 4-5 equal balls. Roll each out evenly, brush each layer generously with the creamed butter or margarine, and stack them. Stretch the edges slightly, then fold as shown, ensuring each fold is well buttered.
- Chilling: Flour a baking tray, place the folded dough, dust the top with flour, wrap well, and freeze for 30 minutes.
- Shaping: Roll out the dough into a square, ensuring it’s neither too thin nor too thick. Trim the edges for a neat appearance. Cut into two, then slice into equal triangles. Stretch slightly and roll into croissants. Place on a baking tray and let them rise in a warm place for an hour.
- Baking: Mix egg yolk, milk, and oil (use a spray bottle if available for even application). Apply generously to the risen croissants. Bake in a preheated oven at 210°C with fan until golden brown.
- Optional: For a chocolate variation, add a piece of chocolate to the wide end of each triangle before rolling.
