Croissant Making

Ingredients

• 4 cups flour, 1½ tablespoons yeast, a pinch of salt
• 3 tablespoons butter at room temperature, 1 egg
• 3 tablespoons sugar, 1 cup milk
• After the required resting time, roll out the dough and prepare 200 g cold butter; spread it over the dough and cover with kitchen plastic, then roll it with a rolling pin into a square... then fold the dough from the edges, roll out and折2x
• Place in the refrigerator for a full hour.
• Repeat the same process and the same steps two consecutive times to obtain a multi-layered dough that gives the desired rise for the croissant..
• Roll out the dough with the butter inside, then fold it and place it in the refrigerator, then roll it out again. You will need flour to dust while rolling to prevent the dough from sticking
• Cut the dough into triangles and fill with the filling of your choice: cheese, chocolate, or za'atar, then roll them into a crescent or croissant shape and leave them for 2 or 3 hours...
• Brush the croissants with an egg wash with a dash of vanilla and a drop of vinegar ...
• Bake in a moderate oven, and when removed from the oven brush the croissants with a little jam mixed with water to achieve a beautiful shine.
• A guaranteed croissant recipe and method from a friend and chef on the Sho Tabkhin Today website:
• Batoul Habhab
• Click on Batoul's name to visit her page on our site and see all her wonderful recipes.
• #recipes #recipe #croissant #the_croissant #sho_tabkhin_today

Method

1. Mix the yeast, sugar, and milk, then add the remaining ingredients and knead the mixture... Leave the dough to rest for a full hour..
2. After the required resting time, roll out the dough and prepare 200 g cold butter; spread it over the dough and cover with kitchen plastic, then roll it with a rolling pin into a square... then fold the dough from the edges, roll out and fold twice...
3. Place in the refrigerator for a full hour.
4. Repeat the same process and the same steps two consecutive times to obtain a multi-layered dough that gives the desired rise for the croissant..
5. Roll out the dough with the butter inside, then fold it and place it in the refrigerator, then roll it out again. You will need flour to dust while rolling to prevent the dough from sticking
6. Cut the dough into triangles and fill with the filling of your choice: cheese, chocolate, or za'atar, then roll them into a crescent or croissant shape and leave them for 2 or 3 hours...
7. Brush the croissants with an egg wash with a dash of vanilla and a drop of vinegar ...
8. Bake in a moderate oven, and when removed from the oven brush the croissants with a little jam mixed with water to achieve a beautiful shine.