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How to Make Croissants Quickly
This is a simplified recipe for a croissant that I usually do when there is little time to bake for breakfast. Takes one hour all in all.
Miserable weather? Stay in and make some croissants for breakfast.
5 ingredients, easy.
Crumble the yeast. I use fresh yeast but if you use dry yeast replace the 50 g with 12g dry yeast mixed into the flour.
Stir the fresh yeast in some of the water to dissolve it. Then add the rest of the water.
Put in flour, salt and one egg. This would be where you add 12g dry yeast (pre mixed into the flour though) if that is your preference.
Mix it up by hand or some mixer.
Dough is ready for some work. If you have time; let it rest 20-30 minutes (unless there are hungry breakfast guests pushing you).
Place the on a floured work space. Shape a bit rectangular.
Flatten a bit with a rolling pin, bottle or whatever similar object you have available.
Shave the cold butter quickly and place slices on the dough. I found it is practical just using a normal cheese slicer for the cold butter.
I prefer to lay them all out on one half of the rectangle.
Just fold it over neatly trying to avoid butter sticking out.
Roll it out to a somewhat thinner bigger shape.
Fold it in like this to make three layers of butter and dough.
Roll it out a bit. Try keeping some pace to avoid butter starting to melt and run all over the place. If you are too slow butter tends to ooze out; if so try letting the dough rest in the fridge.
A second tripple layer attempt. Roll it out again. And then repeat the folding and rolling once again. Three times in total. I sometimes find the dough too elastic; also a sign that it needs a rest.
The third time you roll i out bigger and thinner. Quickly now to keep the butter in place. This makes a dough with 27 layers of butter, you could go on but I find it good enough with this effort.
Cut them like this into little wedges. Yes, it's 16 of them...
Roll them from the most suitable edge, so they end up a an acute angle of dough.
Clear enough? Try stretching a bit while you roll to get a firm rolled piece.
Here is a clip showing how to roll and at the same time trying to stretch the dough a bit.
Someone asked if some chocolate can be added; it can..however, if you are wiser than me, leave the Nutella in the fridge first.
Let them rise for 30 minutes while the oven is pre heated to 225 degrees Celsius.
Under cover of course.
This is egg wash, but you don't need to see that. Just break an egg and mix it.
Since you have it, try some egg wash on the risen croissants before putting into mid-oven. You can skip it but it looks nicer and you use the rest of that egg for some scrambled eggs for breakfast.
I do prefer having a marble (any stone) board placed in the oven so that bread gets cooked directly on a hot surface that stores some heat. Not required, but it does give a nicer crust to all breads.
10 minutes, enough?
Put in a basket to let them cool a bit before eating. Strong proper coffee goes with this.
And the weather isn't improving so it was the right choice. Sit inside and enjoy croissants instead.
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