Desserts & Appetizers

Make Croissant Crunchy On The Outside And Soft On The Inside (Crescent Bread Recipe)

Crescent Bread or better known as Croissant is a cake or bread made from a mixture of flour dough, butter, eggs, and yeast. This bread has a thin size but layered because the fat is rolled over a layer of flour dough. Croissants are usually served without filling or sometimes also filled with chocolate, cheese, or almonds.

Crescent Bread
Crescent Bread

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How Is The History Of Croissants?

Historically, this bread originated in Europe to celebrate the victory of the Franks army over the Umayyad army in the battle at Tours in 732 with a shape like a crescent moon. Meanwhile, according to other opinions, this bread was first created in Buda or Vienna in 1683 to celebrate the victory of Christian troops over the Ottomans in the battle for this city, as a representation of the Ottoman flag.

The history of the name Croissant is based on its shape, which is a crescent moon. Crescent Bread or Croissant itself is known to have been made since the Renaissance and this crescent-shaped cake has most likely been made since time immemorial. Croissants themselves have long been a staple in Austrian and French bakeries and pâtisseries.

The timeframe for its manufacture according to the initial ordinance can take several days, hence, a high level of patience is required. Croissants and other viennoiseries are made from layered yeast dough. The dough is coated with butter, rolled and folded several times in succession, then rolled into a thin sheet, using a technique called laminating. The process produces a layered, flaky texture, similar to puff pastry.

The puff pastry technique that now characterizes croissants was mentioned in the late 17th century when La Varenne’s Le Cuisinier françois gave its recipe in 1680 and possibly earlier. In France itself, sickles are generally sold without filling and eaten without added butter. But outside their home country, there are also sickles filled with chocolate, meat, and so on.

So, let’s make a Crescent Bread or Croissant.

Make Croissant Crunchy On The Outside And Soft On The Inside (Crescent Bread Recipe)

Recipe by Clara LarksonCourse: Appetizers, Brunch, Snacks, Side Dish, BreakfastCuisine: French
Servings

15

Croissant
Prep time

30

minutes
Cook Time

45

minute
Chill Time

1

hours
Rest time

2

hours

Crescent Bread or better known as Croissant is a cake or bread made from a mixture of flour dough, butter, eggs, and yeast. This bread has a thin size but layered because the fat is rolled over a layer of flour dough. Croissants are usually served without filling or sometimes also filled with chocolate, cheese, or almonds.

Ingredients

  • 1 Egg

  • 4 cups flour

  • ¼ cup sugar

  • ¼ cup butter at room temperature

  • 3/4 cup milk

  • 2 tablespoon yeast

  • 2 teaspoons salt

Directions

  • Preheat oven to 375˚F – 400˚F. And grease a baking sheet with butter or nonstick paper or use a parchment-lined baking sheet.
  • In a large bowl, put the sifted flour, sugar, and salt, mix well. Add yeast, and pour the milk slowly and gradually while continuing to stir until the dough is slightly smooth. Add the egg and butter and mix again until the mixture is smooth.
  • Knead the dough with your fingertips and place it on a tabletop that has been dusted with flour. Take the dough by hand and throw it forcibly on the table, then take it with the other hand and throw it on the table again. Do it for 10-15 minutes until the dough is ready. To check if the dough is ready, you need to stretch it with your fingers, but don’t tear the dough. Wrap tightly and chill for 1 hour in the refrigerator.
  • Remove the dough and divide the dough in half and roll each half into a rectangular formation about 8-6 mm (1/8 inch) thick and about 10 inches wide. Cut the dough into triangles about 5 inches deep (12 cm base and 20 cm high). Make a notch in the center of the inner base with a size of 1-2 cm. Starting at the wide end, roll the triangles into a crescent shape. Place on a baking sheet lined with parchment paper or a baking sheet lined with parchment and cover with plastic wrap, leaving for 40 minutes – 2 hours or until the dough has doubled in a warm place.
  • Brush the croissants with egg. And bake at 375˚F – 400˚F for 15-20 minutes or until fluffy, golden brown, and flaky. Remove from oven and leave for a while. Serve warm.

Enjoy Croissants with Passion Iced Tea Lemonade.

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