Croissant Recipe by Mariem
Cooking Instructions 1 Melt the yeast and the sugar in the warm water 2 Let it rest for 10 minutes 3 Add the milk.one egg and some of the flour 4 Stir very well then let it rest for 30 minutes 5 Add the rest of the flour.salt and the melted butter 6 Knead very well with your hands and let it rest for another 30 minutes 7 In a well-floured surface. Roll the dough out and brush it with melted butter 8 Fold the dough from 5he 4 sides then roll it out and brush again with melted butter 9 Roll it then fold it from the 2 sides 10 Roll the dough out and start making the shaping of croissant 11 Egg wash croissants for color and shine and ley it rest for 30 minutes 12 Bake it at 200°C for 20 minutes or till golden 13 Its better if you put boiling water in the oven during the baking to create a steam inside 5he oven.applying steam to the dough during baking keeps the outer dough layer flexible and moist. 1 Melt the yeast and the sugar in the warm water 1 Melt the yeast and the sugar in the warm water 2 Let it rest for 10 minutes 2 Let it rest for 10 minutes 3 Add the milk.one egg and some of the flour 3 Add the milk.one egg and some of the flour 4 Stir very well then let it rest for 30 minutes 4 Stir very well then let it rest for 30 minutes 5 Add the rest of the flour.salt and the melted butter 5 Add the rest of the flour.salt and the melted butter 6 Knead very well with your hands and let it rest for another 30 minutes 6 Knead very well with your hands and let it rest for another 30 minutes 7 In a well-floured surface. Roll the dough out and brush it with melted butter 7 In a well-floured surface. Roll the dough out and brush it with melted butter 8 Fold the dough from 5he 4 sides then roll it out and brush again with melted butter 8 Fold the dough from 5he 4 sides then roll it out and brush again with melted butter 9 Roll it then fold it from the 2 sides 9 Roll it then fold it from the 2 sides 10 Roll the dough out and start making the shaping of croissant 10 Roll the dough out and start making the shaping of croissant 11 Egg wash croissants for color and shine and ley it rest for 30 minutes 11 Egg wash croissants for color and shine and ley it rest for 30 minutes 12 Bake it at 200°C for 20 minutes or till golden 12 Bake it at 200°C for 20 minutes or till golden 13 Its better if you put boiling water in the oven during the baking to create a steam inside 5he oven.applying steam to the dough during baking keeps the outer dough layer flexible and moist. 13 Its better if you put boiling water in the oven during the baking to create a steam inside 5he oven.applying steam to the dough during baking keeps the outer dough layer flexible and moist. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken florentine Chili cheese burritos Thai Cucumber Salad with Peanuts Grilled Thai Beef Skewers Easy crock pot chicken tacos Chicken florentine Chili cheese burritos Thai Cucumber Salad with Peanuts Grilled Thai Beef Skewers Easy crock pot chicken tacos Four Cheese Cauliflower Mac Pumpkin-cranberry scones Skinny Lentil Bake Lime water Cool and Fresh Hubby's Spinach Potato Chicken Kababs Black Pepper Tofu With Carrot And Onion Turkishe Pie Cheeseburger in paradise, hash Chocolate sizzling Brownies Four Cheese Cauliflower Mac Pumpkin-cranberry scones Skinny Lentil Bake Lime water Cool and Fresh Hubby's Spinach Potato Chicken Kababs Black Pepper Tofu With Carrot And Onion Turkishe Pie Cheeseburger in paradise, hash Chocolate sizzling Brownies