How to bake croissants at home, like in a bakery – an easy way to cook

Croissants are a delicious and popular flour product originally from France, where they are served for breakfast with coffee and various fillings. Of course, every housewife dreams of making delicious, airy, fluffy croissants at home, but this is not an easy task.

Today, FoodOboz editorial team shares a recipe for real, tasty, flavorful croissants that you can make at home.

Ingredients:

• Wheat flour - 450 g
• Sugar - 60 g
• Eggs - 2 pcs.
• Dry yeast - 8 g
• Butter - 180 g
• Sunflower oil - 20 ml
• Rock salt - 5 g

The method of preparation:

1. First of all, heat water, add yeast, mix, and let stand for 10 minutes.
2. Sift the flour 2 times, so it is saturated with oxygen.
3. Pour it into a deep bowl, add the butter, and rub it well with your hands.
4. Add the egg, sugar, salt and pour in the yeast mixture. Mix everything and knead the dough, it should be elastic.
5. Afterward, sprinkle a little flour on the table and roll out the dough into rectangles, approximately 50x20 cm.
6. Brush with butter.
7. Wrap the ungreased surface halfway around the greased surface and cover it with the greased surface to make a three-layer rectangle about 17x20 cm in size. Be sure to seal the edges well with your hands so that the oil does not come out when you roll the dough further.
8. Turn the dough 90 degrees to the right and roll it out again into a 50x20 cm rectangle.
9. Put the dough on a sheet of parchment, cover it with a second sheet, roll it in half, cover it with a towel, and put it in the refrigerator for 30 minutes.
10. After the time has elapsed, transfer the dough to a floured table and repeat all the steps 3 times as you did before.
11. Then roll out the dough into a 52x30 cm rectangle, cover with a towel, and leave it for 10 minutes.
12. Then cut the dough in half lengthwise and each layer into 8 triangles with a base of 13 cm.
13. Make croissants out of the triangles, and place them with the tips down on a greased baking sheet, shaping them into a crescent shape. The distance between the croissants should be at least 5 cm.
14. Be sure to brush with an egg and leave for 40 minutes to rise.
15. Then put in the oven for 15-20 minutes at 220 C.

You can fill the finished croissant with cream, and add fruit, chocolate, and condensed milk.