How to Make Breakfast Croissants
Are you looking to start your day with a delightful treat? Look no further than homemade breakfast croissants! These flaky, buttery pastries are a perfect way to kick off your morning. Whether you’re a seasoned baker or a beginner, making breakfast croissants at home is achievable with a few simple steps and some patience. In this article, we’ll guide you through the process of how to make breakfast croissants, ensuring that you’ll have a delicious breakfast to enjoy every day.
Ingredients
Before diving into the instructions, gather the following ingredients:
– 2 cups all-purpose flour, plus more for dusting
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup unsalted butter, chilled and diced
– 1/2 cup cold heavy cream
– 1 teaspoon active dry yeast
– 1/4 cup warm water (around 110°F or 45°C)
– 1 large egg, beaten (for egg wash)
Instructions
1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and cinnamon until well combined.
2. Cut in Butter: Add the diced butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Yeast and Water: In a small bowl, dissolve the yeast in the warm water. Once the yeast is frothy, pour it into the flour mixture.
4. Mix Dough: Gradually add the cold heavy cream to the dough, stirring until it comes together into a soft, slightly sticky ball.
5. Knead Dough: On a floured surface, knead the dough for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape Dough: Once the dough has doubled in size, turn it out onto a floured surface and roll it out into a 12-inch rectangle. Fold the dough in thirds like a letter, then roll it out again into a 12-inch rectangle. Repeat this process twice more, allowing the dough to rest for 15 minutes between each fold.
7. Fill and Roll: After the final fold, place the dough on a baking sheet lined with parchment paper. Using a knife, cut the dough into 12 equal rectangles. Place a small amount of jam or preserves on each rectangle, then fold the dough over the filling to form a triangle.
8. Shape Croissants: Gently roll the triangles to form croissants, ensuring that the filling is sealed inside. Place the shaped croissants on the baking sheet, leaving some space between them for expansion.
9. Proof and Bake: Cover the croissants with a damp cloth and let them proof for about 1 hour, or until they are puffy and doubled in size. Preheat your oven to 375°F (190°C) during this time.
10. Egg Wash: Once the croissants have proofed, brush them with the beaten egg to give them a golden finish.
11. Bake: Place the croissants in the preheated oven and bake for 15-20 minutes, or until they are golden brown and crispy.
12. Serve: Remove the croissants from the oven and let them cool on a wire rack. Serve warm with your favorite toppings, such as butter, jam, or honey.
Now that you know how to make breakfast croissants, you can enjoy this delightful treat at home whenever you desire. Happy baking!
