- 1 tablespoon yeast
- 3/4 cup warm water
- 6 cups flour
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 tablespoons soft butter
- Oil for brushing
How to make croissants at home
Method of preparation:
Mix the flour, salt, and sugar in the electric mixer at a slow speed, and add the butter while continuing to knead.
Add the yeast mixture, then gradually add the rest of the water with increasing speed to medium, and continue kneading for 10 minutes or until the dough becomes smooth and soft.
Form the dough into a ball, put it in a lightly oiled bowl, cover, and leave for an hour to ferment and double in size.
Press the dough with your fist, and roll it out on a lightly floured surface in the form of a rectangle the same width as the mold used for baking.
Fold the two long sides of the dough so that the ends meet in the middle of the dough and are pressed together to seal.
The dough is placed in a rectangular mold greased with a little oil so that the closed part is touching the bottom of the mold, then cover and leave for 35 minutes to ferment again and double in size.
Preheat the oven to 220°C.
Sprinkle the surface of the dough with a little water, and bake in the oven for 35 minutes or until golden.
Turn the bread on a metal grid and leave it to cool, then cut it with a bread knife into slices of varying thickness as desired.