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Croissants |
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Croissants Recipe |
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Make these delicious but simple, rich, buttery croissants.
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| Ingredients |
Metric |
Imperial |
Cups |
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| Dry Yeast (Active) |
25 g |
1 oz |
2 tbsp |
Step 1 |
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| Warm Water (110 - 115° F) (40 - 46° C) |
75 g |
2 1/2 oz |
1/3 cup |
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| All Purpose Flour |
660 g |
23 1/4 oz |
4 3/4 cups |
Step 2 |
| Fine Sugar |
65 g |
2 1/4 oz |
5 tbsp |
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| Salt |
15 g |
1/2 oz |
1 tbsp |
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| Cold Milk |
450 g |
16 oz |
2 cups |
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| Unsalted Butter |
120 g |
4 1/4 oz |
3/4 cup |
Step 3 |
| Roll-in Shortening |
240 g |
8 1/2 oz |
1 1/2 cups |
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Instructions:
Step 1: Sprinkle yeast into warm water. Let foam slightly.
Step 2: Place flour, sugar and salt into bowl. Add cold milk and yeast mixture. Mix into a dough. Place in cooler.
Step 3: Mix butter and roll-in shortening (fat) together. Place between two pieces of grease-proof paper. Make into a square.
The dough and the fat should be of the same consistency. Therefore, it may be necessary to cool fat before using it.
Carefully make the dough into a square and place the square piece of fat in the middle. Fold the dough like an envelope on top of the fat to make exactly 3 layers (2 dough 1 fat).
To watch a step-by-step-instruction video on How to Make Croissants at Home go to McCall’s Youtube channel
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