Airy croissants like in France: the easiest recipe for delicious pastries

It's hard to resist freshly baked croissants when their buttery aroma wafts from the bakery shelf. These pastries immediately transport us to the streets of France.

But not everyone dares to cook these airy products at home. Most people think it's a rather difficult task. In fact, it's easier than you think. The Liza's Delicious Recipes YouTube channel has published the "easiest way to make croissants" that will suit everyone.

Ingredients

• 80-90 ml of water
• 10 g of sugar
• 8 g of dry yeast or instant yeast
• 50 ml of warm milk (50 ml)
• 4 g of salt
• 250 g of flour
• 200 g of soft butter.

Method of preparation:

1. Take a large mixing bowl, measure out the water, and then add it to the bowl. Add the sugar and yeast and stir into the water.

2. Leave for five to ten minutes for the yeast to work, then gently stir the thickened mixture.

3. Add the milk and mix well before adding the salt. Mix again, then measure out the flour and add it to the bowl.

4. Using your hands, work the flour into the mixture and form a dough, kneading as you go. At this point, it will be very sticky, but you need to knead it until it becomes elastic.

5. First, add 50 g of softened butter. Spread it over the dough by hand, then knead for six minutes, again by hand.

6. When the dough is smooth and no longer sticky, press it into a bowl and cover with a towel. Generously spray the top of the towel with water and leave the dough at room temperature for an hour.

7. Make sure the dough has doubled in size before removing it from the bowl to continue making the croissants. Sprinkle a handful of flour on a clean work surface and place the dough on top.

8. Roll the dough into a large sausage, then cut it into seven equal pieces. Take one piece and form it into a ball, then pat and knead it inward before flattening it back out into a pancake shape.

9. Roll out the dough into a large flat circle, turning it as you roll it out to keep it flat. Transfer to a well-floured plate.

10. Soften the remaining 150 g of butter in a bowl and use a pastry brush to brush the top of the dough circle. Repeat the kneading of the remaining portions, roll them into circles and continue to place them on the other baking sheets on the plate, brushing each one with butter.

11. When all seven pieces of dough are assembled, roll out the stack of dough on a well-floured surface into a large rectangle. Trim the edges of the rolled out rectangle to form a perfect square, then use a pizza cutter to draw triangles to form six triangles, starting from the corner of the rectangle inward in a diagonal line.

12. Separate the dough into rectangles and cut a small slit in the base of each, then start rolling the dough from the wide end to the point. Make sure it is securely fastened before placing it on the baking sheet.

13. Repeat this with all the triangles and leave them at room temperature on a baking sheet for a while. Brush the croissants with the egg mass and then bake in a preheated oven at 190C for 20-25 minutes.

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