National Dishes of the World

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Croissant
Photo: Petr Kratochvil, CC0, Wikimedia Commons

bread vegetarian

Croissant

A crescent of yeasted, butter-laminated dough, crisp and flaky outside and soft and layered within.

Eaten in: France

Prep
1 h
Cooking
18 min
Resting
12 h
Total
13 h 18 min
Servings
12

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About the dish

The croissant is the emblem of the French breakfast, eaten with a café au lait, standing at a café counter or at home, sometimes dunked straight into the cup. A yeasted dough is rolled and folded several times around cold butter, so that in the oven it separates into dozens of thin, flaky layers. A good one is light, with a glossy, deeply browned crust and an unmistakable smell of butter. French bakeries sell an all-butter version, croissant au beurre, and the same dough becomes pain au chocolat with sticks of chocolate inside. The crescent has roots in Viennese baking, but its present form took shape in France.

Main ingredients

  • wheat flour
  • butter
  • yeast
  • milk
  • sugar

More: Wikipedia (pl) Wikipedia (en)

Recipe

Croissant

https://foodmap.ominuvo.com/dish/croissant

Ingredients

12 servings

12 servings

Method

  1. Knead the flour, salt, sugar, yeast, water, milk and soft butter into a smooth dough, flatten it into a rectangle, wrap and chill overnight.

  2. Beat the cold butter between two sheets of baking paper into a flat square about 17 × 17 cm and chill it.

  3. Roll the dough into a rectangle twice as long as the butter square, place the butter in the middle and fold the dough over it to seal it in completely.

  4. Roll the parcel into a strip about 20 × 60 cm, fold it in three like a letter, wrap and chill for 30 minutes. Repeat the rolling and folding twice more.

  5. Roll the dough out to about 4 mm thick and cut it into tall triangles with a base of about 9 cm.

  6. Stretch each triangle gently and roll it up from the base to the tip, then place the croissants tip-side down on a lined baking tray.

  7. Leave them somewhere warm (no more than 26°C, so the butter does not melt) for about 2 hours, until well risen and wobbly when the tray is moved.

  8. Brush with beaten egg and bake at 200°C for 15–18 minutes until deep golden. Cool on a rack.

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