The story of the croissant dates back to France in the 19th century, where its origins come from the Viennese pastry known as “Kipferl,” which means “crescent” in German. This pastry was brought to France, and it is also said that the croissant was invented by a French baker in the Austrian city of Vienna in 1683.
The history of the Kipferl dates back to the Ottoman Empire in the 13th century, where it was a popular pastry in Central Europe, especially in Austria and Hungary. The Kipferl reached France when Marie Antoinette, the Austrian princess, married Louis XVI and became the Queen of France.
The Kipferl underwent some changes in its preparation method. Bakers started using a lighter and more flaky dough, increasing the amount of butter in the recipe. This led to the creation of the croissant we know today. The French name “croissant” means “crescent,” referring to its shape.
Since that time, the croissant has gained fame in France, becoming a staple in French bakeries and breakfast tables. It was associated with luxury and extravagance. Over time, the fame of the croissant spread worldwide, becoming a distinguished pastry in many countries.
Nowadays, croissants come in various forms and fillings, such as plain croissants, chocolate-filled, cheese-filled, among other flavors. The croissant remains to this day a beloved pastry associated with French cuisine and breakfast culture.
The Ingredients
- 500 grams all-purpose flour
- 10 grams salt
- 80 grams fine sugar
- 10 grams instant yeast
- 300 ml milk
- 100 grams Baker’s Choice (for preparing the dough)
- 250 grams cold Baker’s Choice
- One egg (for glazing)
How to prepare
- In a large bowl, mix the flour, salt, sugar, and instant yeast.
- Gradually add the milk and continue stirring until a dough forms.
- Transfer the dough onto a floured surface, add 100 g of Baker’s Choice, and knead for 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in an oiled bowl, cover the bowl with plastic wrap, and let it ferment in a warm place for 1-2 hours until it doubles in size.
- While the dough is fermenting, prepare Baker’s Choice by placing it between two sheets of parchment paper and using a rolling pin to roll it into a rectangle about half an inch thick. Then, transfer it to the refrigerator to cool.
- Once the dough has doubled in size, transfer it to a floured surface and roll it out into a rectangle twice the size of the Baker’s Choice rectangle.
- Take the chilled Baker’s Choice out of the refrigerator, place it in the center of the dough rectangle, and fold the edges of the dough over Baker’s Choice to completely enclose it.
- Roll out the dough with Baker’s Choice into a long rectangle about a quarter-inch thick. Ensure Baker’s Choice doesn’t melt and stays cool.
- Fold the dough in thirds, folding the bottom third over the middle, then the top third over the other layers. This is the first “turn.”
- Wrap the dough and place it in the refrigerator for 30 minutes to cool and firm up.
- After the cooling period, take the dough out of the refrigerator and place it on a floured surface.
- Roll out the dough into a long rectangle about half an inch thick.
- Cut the dough into small rectangles to the desired size for the croissants.
- Fold each rectangle from the front corner to the back corner to form the distinctive croissant shape.
- Place the croissants on a baking tray lined with baking paper or greased. Cover the croissants with a clean towel and let them ferment for about an hour until they become soft and light.
- Before baking, preheat the oven to 200 degrees Celsius.
- Beat the egg in a small bowl and use it to glaze the surface of the croissants.
- Place the croissants in the preheated oven and bake for 15-20 minutes or until they turn a light golden color and become crisp.
- After taking the croissants out of the oven, let them cool slightly before serving.
Preparing the recipe
preparation time
12 hours or whole night
difficulty
middle
Serves
8 pieces
Cooking time
20 minutes
Calories
279 kcal
Baking time
12 hours or whole night
Share the recipe
How to prepare
- In a large bowl, mix the flour, salt, sugar, and instant yeast.
- Gradually add the milk and continue stirring until a dough forms.
- Transfer the dough onto a floured surface, add 100 g of Baker’s Choice, and knead for 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in an oiled bowl, cover the bowl with plastic wrap, and let it ferment in a warm place for 1-2 hours until it doubles in size.
- While the dough is fermenting, prepare Baker’s Choice by placing it between two sheets of parchment paper and using a rolling pin to roll it into a rectangle about half an inch thick. Then, transfer it to the refrigerator to cool.
- Once the dough has doubled in size, transfer it to a floured surface and roll it out into a rectangle twice the size of the Baker’s Choice rectangle.
- Take the chilled Baker’s Choice out of the refrigerator, place it in the center of the dough rectangle, and fold the edges of the dough over Baker’s Choice to completely enclose it.
- Roll out the dough with Baker’s Choice into a long rectangle about a quarter-inch thick. Ensure Baker’s Choice doesn’t melt and stays cool.
- Fold the dough in thirds, folding the bottom third over the middle, then the top third over the other layers. This is the first “turn.”
- Wrap the dough and place it in the refrigerator for 30 minutes to cool and firm up.
- After the cooling period, take the dough out of the refrigerator and place it on a floured surface.
- Roll out the dough into a long rectangle about half an inch thick.
- Cut the dough into small rectangles to the desired size for the croissants.
- Fold each rectangle from the front corner to the back corner to form the distinctive croissant shape.
- Place the croissants on a baking tray lined with baking paper or greased. Cover the croissants with a clean towel and let them ferment for about an hour until they become soft and light.
- Before baking, preheat the oven to 200 degrees Celsius.
- Beat the egg in a small bowl and use it to glaze the surface of the croissants.
- Place the croissants in the preheated oven and bake for 15-20 minutes or until they turn a light golden color and become crisp.
- After taking the croissants out of the oven, let them cool slightly before serving.
