Easy Croissant Recipe | Homemade Croissant

Sharing today’s vlog about an easy croissant recipe. Croissants are a type of flaky, buttery pastry originating from France, known for their layered dough that’s rolled and folded to create a deliciously flaky texture. They can be plain or filled with ingredients like chocolate, almond cream, or ham and cheese, making them perfect for breakfast or a snack. I hope you will give this easy croissant recipe a try!

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Ingredients:
5 cups plain flour plus more if needed
1 cup unsalted butter, frozen
2 cups fresh milk
¼ cup white sugar
1 tbsp instant yeast
1 large egg
1 egg white
1 egg yolk ( plus 1 tbsp milk for eggwash)
¼ cup vegetable oil
¾ tbsp white vinegar
1 tsp salt

Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://www.twinmusicom.org/song/302/carefree-melody
Artist: http://www.twinmusicom.org

[Music] bonjour Welcome back to Bona’s Kitchen Today I’m going to share to you how to make my favorite French pastry the croissant But before we start please don’t forget to like and share this video Croissant is a type of flaky butter pastry originating from France known for their layered dough that’s rolled and folded to create a deliciously flaky texture They can be plain or filled with ingredients like chocolate almond cream or ham and cheese making them perfect for breakfast or a snack Are you ready Let’s get baking The ingredients that we will need are five cups of plain flour plus more if needed 1/4 cup white sugar 2 cups fresh milk one egg white one egg yolk for egg wash 1 cup unsalted butter frozen 1/4 cup vegetable oil 3/4 tbsp of vinegar 1 teaspoon of salt 1 tbsp of instant yeast and one large egg to start add to the fresh milk then the yeast give it a mix and let it sit for 5 to 10 minutes or until it forms bubbles just like this Then add the pin flour in the bowl of the stand [Music] mixer Add the vegetable [Music] oil egg [Music] white vinegar and the egg Then add the milk yeast mixture and knead it for about 10 minutes By the way you might need to add more flour if your dough is too sticky Just add one tablespoon at a time until the right dough texture is achieved or until it’s not too sticky Then after 10 minutes check your dough if it’s stretching just like this Then transfer it into a bowl greased with [Music] oil Cover it with cling film and let it rest for about 1 hour or until it double in size Once it has doubled in size punch the [Music] dough and then transfer it into a large [Music] surface And using a rolling pin flatten the dough into a rectangle shape Just like [Music] this Then on the one side of the dough grate the frozen butter After grating cover the bottom with the other side of the dough and seal the edge by pinching it just like this This is to ensure the butter will not leak or ooze [Music] out Then flatten [Music] it just like [Music] this and fold it several times about four to five times Cut it in half [Music] Wrap it with cling film and chill it in the freezer for about 30 minutes After 30 minutes remove the dough from the freezer and transfer it onto a floor surface and flatten it into a rectangle [Music] Then cut the [Music] edges Cut the dough into four portions And once it’s already cut into four portions cut a diagonal line between each portion just like this Then make a small cut in the base of the triangle and roll it [Music] slowly just like this and make sure that the last part is flattened a little bit to seal Repeat the procedure with the remaining dough By the way you can fill the croissant with the filling of your choice and transfer it into a baking tray lined with parchment paper or baking paper Let it rest for about 30 to 35 minutes And don’t forget to cover it with cling film or tea towel After 30 to 35 minutes brush the croissant with the egg wash which is the mixture of the one egg yolk and about a tablespoon of fresh milk [Music] Then bake this in a preheated oven of 170°C for about 20 to 30 minutes or until is golden brown After baking immediately remove them from the pan and transfer it into a cooling [Music] rack And here’s our finished product Proac is flaky and delicious I hope you give this a try Thank you for watching today’s episode Please don’t forget to share this video and if you have any recipes you want to see in this channel just comment down below Bye