Flaky and Soft Homemade Croissants
Ingredients
- 1 egg at room temperature
- 150g warm milk (2/3 cup)
- 40g sugar (1/4 cup heaping)
- 3g salt (1/2 teaspoon)
- 300g flour (2 cups)
- 5g instant yeast (1.5 teaspoons)
- 20g soft butter
- 2g optional improver (can omit or substitute with milk powder)
Layering and egg wash
- 90g soft butter for layering (can use vegetable butter)
- 1 egg for egg wash
- optional pinch of saffron or vanilla for egg wash
Preparation
Mix the egg, milk, sugar, salt, instant yeast, and improver well
Gradually add flour until a slightly sticky dough forms
Knead the dough on a floured surface for about 8 minutes
Gradually add 20g soft butter and knead for another 10 minutes until smooth
Let the dough rest for 20 minutes
Divide the dough into 9 equal pieces, about 60-62g each, cover and let rest for 15 minutes
Roll each piece into a 20cm circle on a floured surface
Stack the layers one by one in a floured dish, spreading about 10g soft butter between each layer and ensuring all parts are covered with butter, with no butter on the top layer
Cover with plastic wrap and rest in the freezer for 15 minutes, then in the refrigerator for 30 minutes until the butter is firm
Remove from the fridge, gently flatten with hands on a floured surface, then roll out with a rolling pin to about 45cm in diameter, turning the dough occasionally to prevent butter from leaking
Divide into 12 parts
Place some chocolate chips or Nutella on each part, make a cut at the end, and roll up, removing excess flour
Arrange the rolls in a baking pan, cover, and let rise for about 1.5 hours until puffy
Brush with a mixture of 1 egg and a bit of saffron or vanilla
Bake in a preheated oven at 180°C for 17-20 minutes until done
Tips
After baking, if kept in a closed container, the croissants become very soft and light, similar to those from the market
