Soft and golden: The irresistible allure of homemade croissants
Who doesn't love fresh, homemade pastries? Yeast croissants are a classic delight that never gets old. Delicate, fluffy, and soft as a sponge, they're perfect for breakfast, with afternoon coffee, or as a sweet treat for guests. This recipe guarantees success, even if you're new to working with yeast dough.
Some pastries always bring the warmth of home to mind, and yeast croissants fit that bill perfectly. Soft, fluffy, butter-scented, and slightly golden, they pair beautifully with a glass of milk, cocoa, or coffee. They might seem ordinary, but there's something special about them that's hard to resist.
Yeast croissant recipe
These yeast croissants are a highlight among homemade pastries. They're soft, light, and beautifully risen, ideal for everyday enjoyment or special occasions.
Ingredients:
- 600 grams of wheat flour
- 30 grams of fresh yeast
- 1 cup milk
- 1/2 cup butter
- 5 tablespoons sugar
- A pinch of salt
- 3 eggs
- For brushing: egg yolk + 1 tablespoon milk
Preparation:
- Crumble the yeast and dissolve it in warm milk with 1 teaspoon of sugar. Set aside for 10 minutes to rise.
- Sift the flour into a large bowl and add sugar, salt, the yeast mixture, eggs, and melted, cooled butter.
- Knead the mixture into a smooth, elastic dough. Cover and place it in a warm area for about 1-1.5 hours to double in size.
- Divide the risen dough into several parts. Roll each piece into a circle, cut into triangles, and roll from the base to the tip.
- Place the rolled croissants on a baking sheet lined with parchment paper. Allow them to rise again for 20-30 minutes. Before baking, brush them with the egg yolk and milk mixture.
- Bake in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes, until golden.
Why must yeast dough rise properly?
Success in making yeast croissants largely depends on the proper rising of the dough. It's the rising process that gives these pastries their lightness and fluffiness. As the yeast absorbs sugar and warm milk, it starts producing carbon dioxide, causing the dough to rise and become aerated.
If we skip this step or don't give the dough enough time, the croissants will turn out dense and heavy. That's why it's important to allow the dough to double in size during the first rise. Later, once the croissants are shaped, give them another short rest before baking. This simple but crucial step ensures that the pastries are as soft as a sponge and retain their freshness for a long time.
