Circular Croissants (Print Version)
# Ingredients:
→ For the Croissants
01 -
2 cups all-purpose flour
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1/4 cup sugar
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1/2 teaspoon salt
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1 packet active dry yeast
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3/4 cup warm milk
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1/4 cup unsalted butter (melted)
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1 egg (for brushing)
# Instructions:
01 -
Stir the sugar, warm milk, and yeast together in a small bowl. Let it sit for about 5 minutes until it starts to get foamy.
02 -
Mix the salt and flour together in a large bowl.
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Pour the melted butter and yeast mixture into the dry ingredients. Stir everything until it turns into dough.
04 -
Put the dough on a floured surface and knead for about 5 minutes, or until it’s smooth and stretchy.
05 -
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise for about an hour until it grows to double its size.
06 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
07 -
Punch down the dough and roll it out into a rectangle that’s about half a centimeter thick.
08 -
Cut the dough into long triangular shapes (around six triangles per roll).
09 -
Starting at the wide end of each triangle, roll it tightly up to the tip. Place the rolls onto the baking sheet, curving the ends to make a crescent shape.
10 -
Whisk up an egg and brush it over the croissants for that golden shine.
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Pop them in the oven and cook for 25-30 minutes until golden and puffed.
12 -
Let them cool on a wire rack before you dig in.
# Notes:
01 -
Croissants with a curved shape
02 -
An easier twist on classic croissants
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Great for breakfast or a sweet snack