FranceFrench croissants
Arabic name الكرواسون الفرنسي
Original name Croissant
Watch how it’s made
Videos are hosted on YouTube and belong to their creators; they load only when you press play. Open on YouTube
Ingredients (8)
Tap an ingredient once it is ready.
Method
Knead the flour with the yeast, sugar, salt, milk and soft butter until you have a smooth, cohesive dough, then leave it to rest in the fridge for at least 1 hour to chill well.
Roll the cold butter between two sheets of baking paper into a square of even thickness; roll the dough into a larger rectangle, place the butter block in the centre and fold the edges of the dough over to enclose it completely.
Roll out the wrapped dough and give it three successive letter folds, resting it in the fridge for 20-30 minutes between each fold to keep the butter from melting (the secret of the distinctive flaky layers).
Finally, roll the dough to a thickness of 4-5 mm, cut it into equal triangles, then roll each triangle from the base to the tip into a curved crescent, and leave to prove in a warm place for 1-2 hours until doubled in size.
Brush the croissants with beaten egg and bake in an oven preheated to 200 °C for 15-18 minutes until deep golden and crisp on the outside, flaky and soft inside.
