For a French traditional breakfast, just eat French croissants with a black coffee and voilà! You don’t have to fill it, the French croissant is really better regular!
- 250g of flour
- 12g dry baker’s yeast
- 30g sugar
- 5g of salt
- 80ml warm milk
- 1 egg
- 50g of butter
Preparation of the easy French croissants
Mix the yeast in a small bowl with a tablespoon of warm water, let stand 10 minutes.
In a container, pour in the flour, sugar and salt. Mix.
Then add the yeast, the milk (gradually and without putting all) and the egg.
Knead to obtain a soft and homogeneous dough (add milk if necessary), make a ball.
Cover your container with a cloth and let the dough grow in a warm place, it must double in size. (30 min)
Take the butter out of the fridge and leave it at room temperature.
Then spread your dough on your floured worktop.
Then spread the butter on your dough in the center.
Wrap the butter in your dough: fold the sides and weld well.
Do not hesitate to distort the dough to get there and stick the “ears” between them by pressing with your fingers.
Spread the dough into a large rectangle (be careful not to let the butter out) then fold one side to the center, likewise with the second.
Then fold this dough in half.
Turn the dough a quarter, fold to the right and then stretch it again.
Repeat the folding one more time.
Spread your dough into a long rectangle 15 cm wide.
Cut out triangles and roll them on themselves.
Baking of the easy French croissants
Place the croissants on a baking sheet lined with parchment paper (do not stick them, they will swell).
Let them grow for about 1 hour in a warm place then brush them with egg yolk diluted in a little milk.
Preheat your oven to 200 ° and bake for 10 to 15 minutes.
Do you like to bake? Have a look at our easy French baguette recipe!