Crabs are the best sea creatures for lunch. In that, they are cute and well-shaped for food fun. Make crab croissants HERE at Kitchen Fun with My 3 Sons.
Here’s a recipe for making classic croissants from scratch:
Ingredients:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) cold milk
- 1 teaspoon salt
- 1 1/4 cups (285g) unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Gradually add the cold milk while stirring until a dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare the Butter Block:
- While the dough is chilling, take the cold butter and place it between two sheets of parchment paper.
- Using a rolling pin, pound the butter into a rectangle about 1/2 inch (1 cm) thick.
- Place the butter block in the refrigerator to chill until firm.
- Roll and Fold:
- Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface into a rectangle about 1/4 inch (1/2 cm) thick.
- Place the chilled butter block in the center of the dough rectangle, then fold the dough over the butter, sealing the edges tightly.
- Turn the dough 90 degrees and roll it out again into a rectangle.
- Fold the dough into thirds like a letter, then wrap it in plastic wrap and refrigerate for 30 minutes.
- Repeat Rolling and Folding:
- Remove the dough from the refrigerator and repeat the rolling and folding process (steps 3 and 4) two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, refrigerate the dough for at least 1 hour or overnight.
- Shape the Croissants:
- Roll out the chilled dough on a lightly floured surface into a large rectangle, about 1/4 inch (1/2 cm) thick.
- Using a sharp knife or pizza cutter, cut the dough into triangles.
- Starting from the wide end, roll each triangle up tightly to form a croissant shape.
- Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them to expand.
- Cover the croissants loosely with plastic wrap and let them rise at room temperature for 1-2 hours until doubled in size.
- Bake the Croissants:
- Preheat your oven to 400°F (200°C).
- Once the croissants have doubled in size, brush them gently with beaten egg for a shiny finish.
- Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
- Remove from the oven and let cool on a wire rack before serving.
Enjoy your homemade croissants warm or at room temperature with your favorite spreads or fillings!
