When you make breads at home, you can do more with it such as adding flavors of your choice, stuff them with your favorite ingredients before rolling them into crescent and much more.
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Luke warm water/Luke warm milk 1⁄3 Cup (5.33 tbs) (more as needed)
Rapid rise yeast 2 Teaspoon
Sugar 20 Gram, divided (1 tsp + 1 tbsp)
Plain flour 1 1⁄2 Cup (24 tbs)
Salt 1 Teaspoon
Oil 1 1⁄2 Tablespoon
Butter/Margarine 6 Tablespoon, softened
Milk 2 Tablespoon
Oil 1⁄2 Tablespoon (For greasing)
Flour 1⁄4 Cup (4 tbs), divided (For dusting)
In a measuring cup, add in the water, dry active yeast and 1 teaspoon. Let it rest for 10 minutes.
In a large bowl, add in the flour, remaining sugar and salt. Mix well with hands.
Pour in the oil and mix well. Set aside.
Mix the yeast with a spoon and pour into the flour mixture. Knead with hands and add more water if needed.
Drizzle some oil over the dough and grease the bowl. Cover the dough with plastic wrap and let it sit for 60 minutes or until double in size.
Preheat oven to 375 degrees F. Line a baking tray with parchment paper and set aside.
Punch down the dough and flour the kitchen surface. Knead for a minute.
Roll the dough 1/8 inch thick. Spread some butter over the rolled dough. Sprinkle some flour over it and fold to give a shape of puff pastry.
Sprinkle some more flour and roll ¼ inch thin, again grease with butter, followed by some more flour. Roll again into ¼ inch thin and make a circle. Cut in a triangle shape and roll each piece into croissant shape.
Place all the croissant over the prepared baking tray and cover. Let it rise for 30 minutes or until double in size.
Grease the top with milk and bake in the oven for 14 minutes.
Serve with some fruit preserves.