Fluffy Croissant Recipe Ingredients
“These fluffy pastries aren’t only delicious; they also serve as a canvas for any filling you want!”
Einat Chanania
Original Recipe Author
Picture this: delicate fluffy pastry, buttery inside, and a golden brown outside. With each bite, you explore the richness of the butter and cinnamon filling. This perfection is what makes croissants a favorite for many people.
The problem is that these pastries are tricky to bake. Don’t fret about it, though.
In this article, we’ll discuss the perfect croissant recipe ingredients, helping you master them. So, stick around!
Frequently Asked Questions:
Fluffy Croissant Recipe Ingredients
How is the butter used in this recipe?
In the recipe, 1¾ sticks of butter are used to spread over the dough during the folding process. The other part is used to make the cinnamon filling.
Can you explain the process of spreading soft butter and folding like a book?
Roll out the dough into a rectangle. Simply spread the butter and fold one side to the center. Bring the other half to the center. Then, fold the dough from top to bottom to form a book.
Fluffy Croissant Recipe Ingredients
Ingredients
Dough:
- 2 lbs. self-rising flour (1 kg)
- 1 tbsp. dry yeast
- ½ cup sugar
- 1½ tbsp. vanilla sugar (20 g)
- ½ cup oil
- 3 eggs (size L)
- 1¾ sticks butter / butter-flavored substitute (soft (200 g))
- 2½ cups lukewarm water
- ¼ tsp. salt
- 1 sticks butter (soft – for spreading (100 g))
Glaze:
- 2 cups sugar
- 1½ cups water
- 1 tbsp. freshly squeezed lemon juice
Cinnamon Filling:
- 1 stick butter (melted (100 g))
- 2 tbsp. ground cinnamon
- 3 tbsp. sugar
Instructions
Dough:
- In a bowl, add the dry yeast.
- Mix two cups of water with sugar until dissolved, and then pour them into the bowl.
- Stir and set the mixture aside until the yeast is activated and shows bubbles.
- Mix the flour with the eggs, oil, and yeast and knead.
- Continue mixing until all the ingredients are absorbed.
- Once you have a nice, round dough that separates from the sides of the bowl, add salt.
- Knead again until the dough holds well and is soft without any stickiness.
- Sprinkle the dough with flour and cover it.
- Let the dough rest for around 30 minutes so that it rises.
- Pound the dough to reduce its volume.
- Roll out the dough into a rectangle and spread the soft butter.
- Fold both sides of the dough and then fold it again to form a book.
- Plastic-wrap the dough and leave it to rest in the fridge. Repeat this process three times.
- After an hour, remove it from the fridge. Then, roll it out.
- Prepare the cinnamon filling.
Cinnamon Filling:
- Mix the sugar and cinnamon until they’re combined.
- Spread the butter across the entire dough.
- Sprinkle more cinnamon.
- Cut the dough into four pieces and further divide them into triangles.
- Roll out each one to form a rugelach, croissant, or roll.
- Transfer the pastries onto a baking pan.
- Let the croissant rise again.
- Preheat the oven to 350°F (180°C).
- Beat the eggs with sugar, vanilla, and water.
- Brush the pastries with egg wash.
- Bake until the croissants are golden brown, and top them with glaze once cooked.
Glaze:
- Place all the sugar and water into a saucepan.
- Stir over medium heat until you dissolve the sugar.
- Once the mixture boils, add the lemon and cook until the sauce thickens.
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
Oh, and we almost forgot!
This Fluffy Croissant Recipe Ingredients is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply