Croissants with butter – Simplified version

Delicious buttery croissants, crispy on the outside and soft on the inside – a simple recipe that yields flavorful croissants, perfect for a quick snack.

You can turn them into sweet snacks by cutting them in half and adding jam, chocolate spread, honey, or whatever you like. Or, you can make them savory with cheese, ham or any other favorite ingredient. I enjoyed them plain and with feta, and the combination was a real “wow.”

Next time I will try sprinkling feta between the dough layers for an even more interesting result. You can also experiment with other savory or sweet variations, such as chocolate or jam.

Ingredients: (For 16 croissants)

• 600 g flour
• 400 ml warm milk (+15 ml extra)
• 210 g soft butter, at room temperature (we will divide it into 7 equal portions, each 30 g)
• a tablespoon of salt
• 2 eggs
• 14 g dry yeast
• poppy seeds, sesame, sunflower, pumpkin, salt flakes, or nigella sativa (whatever you have – I had nigella sativa and poppy seeds)

Preparation:

In a large bowl, mix the flour, yeast, and salt. Add the warm milk and a beaten egg and mix well. If necessary, add extra flour until you get a dough that no longer sticks to your hands.

Cover the bowl and leave it in a warm place for an hour, an hour and a bit, or until the dough doubles in size.

When the dough has risen, transfer it to a floured surface and knead it a little more. Form the dough into a ball and divide it into 8 equal parts. Knead each piece into a smaller ball.

Take one ball of dough and, using a rolling pin, spread the dough as much as possible. Grease each sheet of dough with 30 g of butter, making sure to distribute it evenly.

Pleace it on a platter or tray (something big enough).

Repeat the procedure with each piece of dough until you finish the dough and butter. Place them one on top of the other after you grease them with butter.

Put the sheet tray or platter with the dough sheets in the refrigerator for ~40 minutes.

When you take it out, turn it upside down on a floured surface and then, using a rolling pin, stretch the dough as much as you can.

Using a pizza wheel, cut the dough into 16 equal triangles (first cut into 2, then into 4, then the strips in half and so on).

Prepare a baking tray with baking paper.

Preheat the oven to 190 degrees and let it heat up. Carefully roll each triangle from the outside to the inside and transfer the obtained croissants to the tray, making sure that the base rests on the elongated corner of the triangle.

In a bowl, beat the second egg and mix it with the 15 ml of extra milk. Using a pastry brush, smear each croissant with the obtained composition. Sprinkle the seed mixture on top and bake for ~25 minutes or until nicely browned. Remove them from the oven and let them cool a bit.

They are super good warm but they are also delicious cold.

You can eat them as is or in any combination you want. 🙂

If you try the recipe, let me know how you liked it! 😊

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