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How to Make Croissants – Easy Homemade Croissants Recipe

How to Make Croissants - Easy Homemade Croissants Recipe

How to Make Croissants – Easy Homemade Croissants
Recipe Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor. Today I am going to show you how to make croissants,
or I believe the correct pronunciation is croissant. I had a request by a couple of people to make
croissants, so here we go; I am going to show you how to make croissants. They are really easy to do, don't let these
intimidate you.

Every step is super easy, it does take some
time though, but it is well worth it, so let's get baking. First let's start by making our dough. I am going to start with one cup of milk;
I am going to heat this up in the microwave, and get it 105 to 115 degrees F. So about
35 to 45 seconds, now once our milk is heated, we are going to take 2 and 1-quarter tsp.
Of active dry yeast, and we will put it in there, and I am just going to mix it around
with a fork a little bit here, and then I.

Am going to take my sugar, I have 2 tablespoons
of sugar here, I am going to take a pinch of it, and put it in there with it as well. And we are going to let that sit until it
gets nice and foamy, about 5 to 8 minutes. All right, look how nice and foamy it is,
and now I know that my yeast is active and it is alive, and it is not old, if this wasnt
to foam after 10 minutes, I would start over, because I want to make sure that my yeast
is good. All right I am going to set this aside, and
I am going to take 2 and ? Cups of all-purpose flour, and I am going to add a half of a tablespoon
or one and a half tsp.

Of salt. And I am going to go ahead and just mix this
around with a whisk. And now I am going to go ahead and pour my
yeast mixture in there. 2 Tablespoons of white sugar, granulated,
I am going to mix it around a little bit, now we are just going to add the flour, super
easy dough recipe, I am going to add it about a third at a time, and then your dough is
going to form, come together, and at this point, when it starts to come together like
this, it might be a little bit sticky here, what I am going to do is take the rest of
this flour, and just set it to the side right there, and then I am going to pour this out,
onto the surface, get the rest of this dough off of this spoon, make sure we have a nice
floured surface.

Now we are just going to start kneading the
dough until it gets nice and smooth, and this will be somewhere between 5 and 7 minutes,
we don't need to knead it a whole lot, just so it comes together and gets smooth, and
so the way I am kneading is I take it a quarter turn, fold it over push with my palm, like
that, and if it keeps getting sticky, get some more flour in there, like that, ok. All right, once we are done kneading, the
dough will be like this, when you push on it, it will come back by itself like that,
thats good texture, nice and smooth, and then what I am going to do is I am going to
take my dough, I am going to put it in another bowl, I lightly sprayed it with some kitchen
spray, you dont have to do that if you dont want to, it is just habit for me with
yeast dough, um I am just going to move it around a little bit, then I am going to cover
it with a cloth, I always dampen the cloth, it is supposed to help it keep the dough from
drying out, probably not necessary. And then I am going to just let this sit for
about an hour. Also at this point, I am going to take one
cup of butter, out of the fridge, and I am going to just let it sit out at room temperature
while the dough is rising, all right, it has been an hour, go ahead and pull the cloth
off, it is nice and soft, it is ready to go.

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So what I want to do is I want to take my
dough, out, and I am just going to pat it down a little bit, and I am going to wrap
it up with plastic wrap. All right and let's take our dough and put
it in the refrigerator and let it chill for about 30 to 45 minutes. Got a piece of parchment paper here, and then
we take our butter, let's go ahead and unwrap the butter. Then what we want to do is make a square,
about 6 to 8 inches square, so there are a couple of methods that you can do this, you
can cut the butter up into smaller pieces and arrange it, or what I like to do is come
in here and cover it up a little bit, with parchment paper, and you can take a rolling
pin and just kind of smash it down a little bit, you can take a meat tenderizer, this
is kind of cool, let's go ahead and push it down, I really like the meat tenderizer, and
we are going to want to make a square that is about, half an inch thick.

It will start to get softer and you can come
in here and push it down with your hands, all right so about like that, that is more
of a rectangle, but that is okay. And then what I am going to do is fold this
up, and let's put this in the fridge with our dough, to chill for about 30 minutes. All right we have our dough and our butter
out of the fridge, let's go ahead and unwrap the dough, flour get our surface all nice
and floured. Grab our dough here, and I am going to just
roll it out a little bit, not too much here, about like that.

What we want to do is we want to measure it,
you see, we want to have, about that side, here, and I am going to make a little mark
right here with my finger, just enough so I know where this butter is going to sit. All the sides, and then I am going to just
come in here with the roller and I am going to just roll it out a little more. What I am doing is I am just leaving this
to be a little bit more elevated, because we are going to fold these over and then it
will be about the same amount of dough on the top as it is on the bottom. That is all the reason why we are doing this.

And I am going to make sure there is no excess
flour on the top, Let's take our butter sheet, and we will go ahead and get it on there,
right there in the middle. And then we are just going to go ahead and
fold up the flaps, and you can stretch the dough, a little bit, again let's make sure
we don't get any of this extra flour on there, all right. The first roll, okay, this is laminating the
dough, by doing folds, all right, make sure your rolling pin is nice and floured, and
we are just going to come in here, and start in the middle, and roll out, okay, this dough
is pretty nice right now, we want it to be about 18 inches long, and oh about 10 inches
wide, something like that, okay, so you have a nice long rectangle, and try to keep it
as much as a rectangle shape as possible. Again, we will take off excess flour, and
now we are just going to fold it, fold it over like an envelope, go towards you, right
there, about like that, and we will go right there, so I am going to wrap it back up in
plastic wrap, and then we are going to put it back in the fridge for a half hour to cool
down, and the only reason why we are doing that, is we want the dough and the butter
to stay nice and cool, it helps with rolling it out, all right so let's put that in the
fridge, for 30 minutes, and then let's come back and roll it out again.

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All right, it has been a half hour, go ahead
and unwrap the dough, put down some flour, and now we roll it out again. The reason why we are doing this is because;
this is what is causing the layers to form. Croissants have a lot of little layers, that
is what causes it to get nice and flaky, is all the layers of dough and then butter, but
as you can see, these steps are really easy, I mean anyone can roll dough, anyone can pound
some butter and shape it into a square right? Anyone can sit on the couch, while their dough
is sitting in the refrigerator chilling, so it is not that difficult, it just takes time. And like I said at the beginning, it is well
worth it.

And now let's go ahead and fold it towards
us, make sure to brush off any extra flour, you can use a pastry brush, this is an old
basting brush, and fold that up. And now what we are going to do is put this
back in the fridge for 30 minutes, roll it out, this way, we will roll it out, fold it,
put it in the fridge, and then we will roll it out one more time. Wrap it back up, and again we are just chilling
it in between each fold because we want it to roll out easy. All right one last time, All right nice and
lined up, and now we will cover this again with plastic wrap and then we are going to
put this in the fridge over night, and then we will pick it up back in the morning.

All right it is the next morning, you can
see our dough has puffed up, quite a bit, all right now what we are going to do is we
are going to roll out our dough and cut out our croissants shapes. Get a little bit of flour, and I am just going
to kind of start in the middle and push down, like that, put some more flour underneath
if you need it. We want to roll it out until it is about a
quarter inch thick and make sure to get it about 8 inches wide. So here we go, we have our rectangle, and
it is about 8 inches wide, by 20 to 22 inches, it doesn't have to be exact, and now we want
to cut out our shapes.

I don't mind if the end is just a little bit
off, so I am going to start right here in the corner, and just do an angle like that,
and then come down here, like that, come up here, and I am just using a pizza roller to
do this, you can use a knife, and just cut out your triangles. If you want them to all be exactly the same,
cut yourself out a triangle piece of like card board and you can use that as a stencil,
now what we do to make our croissant shape is we come in here and split it, about an
inch, and then we take it, we pull it apart, make sure the get off the extra flour, you
stretch it apart like that and just roll it. Like that. And then you can just curl them in like this,
and there you go.

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And I am going to go ahead and put them on
a silicone mat line sheet pan, or you can put them on parchment paper, if you watch
a lot of my videos you know that I really like the silicone mat, I will put a link down
below if you want to pick up a silicone mat. Okay, snip, stretch, roll, and
you can leave them straight like this too if you want, this recipe will make 6 or 7
medium sized croissants. All right, there we go, we have our croissants,
all rolled out, now what we do is we take a cloth and just cover it, and we let it set
in a warm place for about 2 to 3 hours. All right it has been about 2.5 Hours.

I am going to go ahead and remove the sheet,
look at that, they have raised up really nicely, you can see the little different layers in
there. I took one egg, and I added two tsp. Of milk
to it. This is going to be our egg wash, and we are
going to put this one, baste it on with a basting brush, and it is going to give us
that nice color, you see from croissants, nice shiny coat, okay.

Go ahead and just put this on. All right, now we preheat the oven to 400
degrees, and you can do that before you baste, so preheat the oven to 400 degrees, and then
we are going to bake these in the oven on the middle rack for 20 to 25 minutes, usually
it takes about 23, but every oven is different, so 20 to 25 minutes, it will be nice golden
brown on top and it will have that nice classic croissant look. On to that step, so excited. All right, just took the croissants out of
the oven, wow they smell amazing, they look amazing, they took about 24 minutes, I am
just going to grab one here and show you what it looks like, nice and soft, all that crunchiness,
look at that, pull it apart, really awesome.

All right our croissants are done, mmm amazing,
they turned out awesome, really easy to do, like I said before the steps in and of themselves
are easy, it just takes time, but it is well worth it. So go out there and impress your friends and
family with homemade croissants, croissants, I am Matt Taylor, this has been another episode
of In the Kitchen with Matt, thank you for joining me. As always if you have any questions or comments,
put them down below and I will get back to you as soon as I can. Thumbs up, down in the corner, push it, don't
forget to subscribe to my channel, take care, time for me to dive into one of these, oh
yeah, super excited, I am going to grab this one that I pulled a part earlier, oh yeah.

Mmm, mmm, mmm..

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