Thanks to This Fantastic Recipe You Will No Longer Buy Croissants at the Bar

Croissants and cappuccino represent the classic breakfast combination. Going to the bar in the morning, perhaps while taking the children to school, is easy and quick, but wanting to fill your house with the scent of homemade croissants? Priceless! If you’re ready to experience that and enjoy homemade croissants, check out the fantastic recipe in this article.

The origins of the croissant trace back to 1683 in Vienna, where it was inspired by an Austrian dessert called the Kipferl. Only later did it evolve into its variant with a changed name.

This delightful treat has a soft interior and a crunchy exterior. You can fill it with various ingredients like jam, chocolate, or custard or simply dust it with powdered sugar. Typically enjoyed in the morning, it pairs well with coffee or cappuccino.

How to prepare delicious homemade croissants

Now, let’s delve into the recipe for making these at home. Keep in mind that the quantities provided are for 10 pieces. If you want to make more or fewer, you can adjust the amounts to suit your needs.

The necessary ingredients are: 20 grams of brewer’s yeast, 70 ml of warm water, 1 tablespoon of honey, 250 grams of Manitoba flour, 185 grams of 00 flour, 85 ml of milk, 90 grams of melted butter, 2 eggs, 80 grams of sugar, and some grated orange peel for added flavor.

Let’s start by preparing the yeast. Pour the crumbled brewer’s yeast into a bowl, and add honey to warm water. Mix it all together. Gradually add the flour, cover the bowl with plastic wrap, and let it rest for 20-30 minutes.

Now, let’s work on the dough. In a bowl, pour melted butter, sugar, eggs, milk, and grated orange peel. Mix these ingredients and then add the yeast mixture. Add the flour a little at a time, and move the dough onto a work surface. Knead it until it becomes smooth and well-combined.

Roll out the dough to form an approximately 80 cm long rectangle and 40 cm wide. Make cuts along the length every 10 cm. Brush the surface with melted butter and sprinkle it with icing sugar.

Overlap the 10 cm strips you previously cut on top of each other, turning the last strip upside down before placing it on the others. Roll everything out again with a rolling pin until you have a new rectangle.

Cut the dough into 14 or 16 triangles. Roll up each triangle, from the wide end to the tip, and place them on a baking tray lined with baking paper. Please leave some space between them to prevent sticking during cooking. Cover them with plastic wrap and let them rest for 2 hours.

Remove the plastic wrap, mix water and egg in a small bowl, and use it to brush the croissants. Bake them at 220 degrees for the first 10 minutes, then reduce the temperature to 180 degrees and continue baking for another 15-20 minutes.

Remove the plastic wrap, mix water and egg in a small bowl, and use it to brush the croissants. Bake them at 428°F (or 220°C) for the first 10 minutes, then reduce the temperature to 356°F (or 180°C) degrees and continue baking for another 15-20 minutes.