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Golden Brown Croissants

Croissants

The Golden Brown Croissants are golden brown, greater flaky, crisp on the outside, tender on the interior, and incredible warm from the oven. One chunk of this delicate French pastry will without delay transport you to an old-fashioned French bakery. I’m absolutely confident that you are going to love this simple homemade Golden Brown Croissants recipe. Let me hold your hand through the whole process.

Course Breakfast, Dinner
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
10 15 minutes
Total Time 55 minutes
Servings 4
Calories 196 kcal
Author Ranjeeta Nath Ghai

Ingredients

  • 135 gm chilled butter.
  • ¼ Juice of lemon.
  • 590 gm bread flour.
  • 85 gm fresh compressed yeast.
  • 960 ml cold milk.
  • 85 gm granulated sugar.
  • 30 gm malt sugar.
  • 3 tsp. Salt.
  • Egg wash or milk.

Instructions

  1. Work the lemon juice and 4 ounces (115 g) of the flour into the chilled butter by kneading it against the table, or in a bowl, with your hand. Do not use a mixer.
  2. Shape the butter into a 10 inch (25 cm) square (5 inch/12.5cm for ¼ recipe). Place the butter on a piece of paper and set aside. If the room is warm, place it in the refrigerator, but do not let it get too firm. If this happens, rework and reshape the butter back to the original consistency.
  3. Dissolve the yeast in the cold milk, add sugar malt, and salt. Mix for a few seconds using the dough hook, then start adding the remaining flour. Mix in enough flour to make a dough that is slightly firm but not rubbery. Take care not to mix any longer than necessary.
  4. Place the dough on a table dusted lightly with flour. Roll it on to a 14-inch (35 cm) square (7 inches/17.5 com for ¼ recipe).
  5. Check the butter to be sure that it is smooth and at the same consistency as the dough diagonally so that there are four triangles on the sides, fold in the sides and the seal in the butter.
  6. Give the dough three single turns (directions follow). After the last turn, roll the dough out (½ inch) thick. Refrigerate, covered at least 2 hours.
  7. Roll dough into a rectangle 49 ½ x 20 inches (123.7 x 50 cm), slightly thinner than ¼ inch and as even as possible. Let the dough rest 5 minutes so that it will not shrink when you cut it, then cut it lengthwise into two 10 inch wide strips.
  8. On the bottom edge of the strip closest to you, start at last edge and make a mark every 4 ½ inches. Do the same on the bottom edge of the top strip.