Quick Croissants
The easiest way to make croissants — a light, flaky, layered pastry that uses very little butter.
Ingredients
| 85 ml | water |
| 85 ml | milk |
| 25 g | white sugar |
| 3 g | active dry yeast |
| 250 g | all-purpose or bread flour |
| 3 g | salt |
| 15 g | olive oil |
| 40 g | softened unsalted butter |
| — | egg (for egg wash) |
Instructions
- Mix the water, milk, white sugar and active dry yeast and wait 5 minutes.
- Add the flour and salt and mix well until the ingredients combine, then add the olive oil.
- Knead the dough by hand until the surface is smooth; move it to a kneading board and continue kneading. Cover and let it rise until doubled, then knock out the air bubbles.
- Divide the dough into 8 parts. Take a piece, shape it, cover and rest for 15 minutes. Flour the board and flatten each piece with a rolling pin to about 12 cm in diameter, adding a little flour; repeat.
- Brush a piece of dough with a little softened butter, lay another piece on top, brush with butter and repeat, leaving the top piece unbuttered. Flatten with your fingers, dust with flour and roll out to about 30 cm in diameter.
- Brush with a little butter, then use a stick to press lines into the dough so it is divided into 16 parts; cut along the lines. Roll up each piece of dough.
- Place on a paper-lined tray, cover and let rise until doubled. Brush with beaten egg.
- Bake for 20 minutes at 400°F/205°C. Once the surface is golden brown, place a piece of foil on top. After baking, transfer to a rack to cool. The texture is very crispy and flaky with many layers, using little butter.