Plain Croissant
The plain croissant is the simplest yet most perfect version of the classic French pastry. The light, buttery puff pastry, with its crispy exterior and soft interior, entices gourmets. In France, the croissant is an essential part of breakfast, often eaten with butter or jam. If you crave a truly traditional yet elegant pastry, try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the yeast and let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture. Start kneading the dough until it becomes smooth and elastic.
3
Cover the dough and let it rise for one hour, or until doubled in size.
4
Roll out the dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter and gently roll it out again.
5
Fold the dough into thirds, then cover and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, always resting the dough in the refrigerator for 30 minutes between folds.
6
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles.
7
Roll up the triangles from the wide end towards the tip to create croissant shapes.
8
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
9
Whisk the egg and brush it over the top of the croissants to give them a beautiful shine.
10
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
11
Let the croissants cool, then sprinkle with powdered sugar before serving.
