I can’t believe it! I found this video on making croissants but it is not in English so I did not really understand much of what was said (or written). But what is interesting in this video is the method she uses on making croissants and I just had to try it. No need to wait for the dough overnight in the fridge. You prepare it and bake it in 1 day or about 3-4 hours all in all including 2 hours waiting time. I got the recipe ingredients from elsewhere as I do not understand what was written in the video but adjusted it a bit. I was searching for the same video but I can not seem to find again. Oh well!
I was a bit skeptical so I did a batch just to test it and some are with sausages. Note that this is my first time to make croissants so I have to work on my rolling technique more but can you see the buttery flakes in these? I did not expect it to be exactly the same as the original french croissants that requires 3 days to make, and they are not but I am quite surprised and happy with the outcome from this method and they taste really that of the croissants we buy at the bakery.
- 2½ cup flour
- ¼ cup hot water
- ¼ cup milk
- 1 pack instant dry yeast (9 g)
- 1½ tsp salt
- ⅛ cup sugar
- 3 Tbsp butter, melted at room temperature
- ½ cup butter, cold (or half lard, half butter)
- 1 egg plus 1 Tbsp water for egg wash
- In a bowl, mix flour and sugar. Add dry yeast on one side of the bowl and salt on the other. Combine hot water and milk together and slowly pour on the dry ingredients while mixing. Mix until all are well moistened. Lastly add 3 tbsp melted butter. and keep on mixing until dough is formed. Dump dough in an unfloured surface and knead for several minutes until dough becomes soft and smooth, around 5-7 minutes.
- Form a ball and place on a greased bowl. Cover with a fling wrap or towel and place the bowl in a warm place to let the dough rise. After 30-40 minutes, depending how warm it is, or when the dough has doubled in size, punch it down and dump it back to a slightly floured counter.
- Form a log about 12 inch (30 cm) long. Using a knife or dough cutter, cut it into 16 equal pieces. Form each piece in to a ball and then roll them one by one with a rolling pin making them flat and about 6 inch in diameter (15cm).
- Once all are flattened, take the butter from the fridge and using a cheese grater, grate about a Tbsp of butter on top of one of the flattened dough. Make sure the butter is scattered on the surface of the dough then top it with another flattened dough and then the grated butter until all are in one pile and the last dough to cover the top.
- Now, using the rolling pin, flatten out the pile by rolling from the center out until it is about half centimeter thin. It should look like a pizza crust and about 12 inch (30cm) in diameter. Using a dough cutter or knife, cut it into 12 equal parts as you would a pizza.
- To form the croissants, gently stretch the dough on the sides of the wide end and then across going to the tip. do not pull too much. From the wide end fold and roll the dough towards the pointy end. Place formed croissants on a lined baking sheet making sure there are enough spaces in between. Cover the baking sheet with a kitchen towel and let the croissant proof for another 1-2 hours or until the dough has risen and is soft when touched.
- Brush each croissant withegg wash and bake on a preheated oven at 400°F/200°C for 10 minutes and then lower temperature to 350°F/180°C and bake for another 7-10 minutes. Remove from oven and serve.
Unbaked Croissants can be chilled for some day or even a week and baked directly from freezer to oven.
I think I made a mistake of using bread flour for the half of the flour required, thus the texture was a bit “bready”. I read so many different recipes that I got confused and tried mixing them up a bit. I will strictly stick to this recipe next time and will give updates!