Homemade Flaky Croissants
Ingredients
FOR THE DOUGH
620 gr FLOUR
330 ml WARM MILK
110 gr BUTTER
100 gr SUGAR
40 gr GREEK YOGURT
1 pk YEAST
2 YOLKS
1 tsp VANILLA EXTRACT
½ LEMON PEEL
FOR BRUSHING
MELTED BUTTER
FOR FILLING
CUSTARD or HAZELNUT CREAM
FOR SPRINKLING
POWDERED SUGAR
How to prepare homemade flaky croissants
Pour the flour into the bowl and create a space in the center.
Add the sugar, warm milk and fresh brewer’s yeast.
Stir the fountain and then cover the bowl with a towel. Let it rest for 15 minutes to activate the yeast.
Add the egg yolks, Greek yogurt, sugar, vanilla extract, butter and lemon zest.
Stir to combine the ingredients and form the dough.
Cover the bowl for another 20 minutes.
Knead the dough again until you obtain a smooth and compact dough, then let it rise for 1 hour or until it doubles in size.
Once risen, divide the dough into 6 balls.
Roll each one out thinly with a rolling pin, keeping the shape of the circle. Then spread the butter.
Repeat the operation and stack the bread on top of each other while continuing to spread the butter.
Cover the dough with cling film and place in the fridge for 30 minutes.
Then roll out the disc with a rolling pin and cut it into 16 triangles.
Roll each triangle into a croissant.
Line the baking tray with baking paper and place the croissants on top.
Cover them with a cloth and let them rise for 45 minutes.
Brush the melted butter and cook in a static oven at 180°C for 20 minutes.
Once cooked you can fill them with custard or hazelnut cream and decorate them with icing sugar.
storage
You can store the flaked croissants at room temperature for 2 days in a special, tightly closed food bag. We recommend heating them for a few minutes in the oven before enjoying them.