Croissants

Name: Croissants
Total time: 20 min
Yield: 8
Ingredients: egg - 1 pc.; vegetable/butter; sugar 100 g or any other stuffing; flour 500-700 g; milk 300-400 g; dry yeast 8-15 g. Live - 40 g; salt - 1 tsp, granulated sugar - 40 g

Cookinero 5 November 2022

Delicious, hot, fragrant memories from childhood.

How to cook Croissants

Step 1

Heat milk and dissolve sugar, dry yeast in it. As soon as the mass foams (about 15-30 minutes) - add salt, egg and gradually add flour. Knead the dough. Let the dough rise in a warm place for about 1 hour (1.5 hours).

Step 2

Roll out 2 circles, brush generously with butter, sprinkle with sugar (put the filling of your choice), cut the circle into triangles and roll the croissants.

Step 3

Leave to stand for 20-30 minutes. Preheat oven to 200 degrees. Bake croissants for 20 minutes. Immediately cover with a damp towel, the slightly cooled croissants can be sprinkled with powdered sugar / almond feathers, etc.

Croissants - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of dry yeast for the croissants?

Yes, you can substitute instant yeast for dry yeast in a 1:1 ratio. However, instant yeast doesn't need to be activated in liquid first – you can mix it directly with the flour. The rising time may be slightly shorter with instant yeast.

What can I use instead of butter for a dairy-free version?

For a dairy-free alternative, use high-quality vegan margarine or coconut oil. Keep in mind this may slightly alter the flavor and flakiness of your croissants. Make sure any milk is also replaced with a plant-based alternative like almond or oat milk.

How should I store leftover croissants to keep them fresh?

Store cooled croissants in an airtight container at room temperature for 1-2 days. For longer storage, wrap them tightly in plastic and freeze for up to 1 month. Avoid refrigeration as it makes them stale faster.

Can I make these croissants ahead of time and bake them later?

Yes, you can prepare the shaped croissants up to the final rise, then refrigerate overnight (up to 18 hours). Let them come to room temperature for 30 minutes before baking. Alternatively, freeze unbaked croissants for up to 1 month.

What are some creative filling ideas for these croissants?

Beyond plain or sugary fillings, try Nutella, almond paste, ham and cheese, or cinnamon-sugar. For savory options, pesto with mozzarella or sun-dried tomatoes work well. Just avoid overly wet fillings that could make the dough soggy.

My dough isn't rising – what could be the problem?

Common issues include: yeast that's too old (check expiration date), liquid that was too hot (should be warm, not boiling), or a cold environment. Try placing the dough in a slightly warmed oven (then turned off) to create an ideal rising temperature.

How can I make mini croissants instead of regular-sized ones?

Simply divide your dough into more portions when shaping – cut each circle into 12-16 triangles instead of 6-8. Reduce baking time by 5-7 minutes, keeping an eye on their golden color.

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