Sesame croissants are a delightful twist on the classic croissant, blending the rich buttery layers of French pastry with the nutty flavor of sesame seeds.
Whether you're looking to elevate your breakfast or create a sophisticated snack, sesame croissants are a perfect choice.
In this guide, we’ll walk you through the process of making these delicious pastries from scratch. From preparing the buttery dough to adding a crispy sesame topping, you'll learn the key steps to achieving croissants that are both flaky and flavorful. This guide is perfect for home bakers of all skill levels who want to master the art of croissant-making.
1. Preparing the Croissant Dough
Making croissant dough requires a bit of patience, but the results are well worth the effort. Here’s how to create the perfect dough:
Ingredients:
1. 1/4 cups all-purpose flour
2. 1/4 cup sugar
3. 1 teaspoon salt
4. 1 packet active dry yeast (2 1/4 teaspoons)
5. 3/4 cup warm milk
6. 2 sticks (1 cup) cold unsalted butter
7. 1 egg (for egg wash)
Instructions:
Activate the Yeast: In a small bowl, mix the yeast with warm milk and a pinch of sugar. Let it sit for about 5 minutes until frothy.
Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture and stir until a rough dough forms. Knead the dough for about 5 minutes until smooth.
Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up before rolling out the butter.
2. Laminating the Dough with Butter
The lamination process is what gives croissants their signature flaky layers. Here’s how to do it:
Instructions:
Prepare the Butter Block: While the dough is chilling, prepare the butter block by placing the cold butter between two sheets of parchment paper. Use a rolling pin to flatten the butter into a thin rectangle (about 5 x 8 inches). Place it in the fridge to keep it cold.
Roll and Fold: On a floured surface, roll out the chilled dough into a rectangle (about 10 x 15 inches). Place the butter block in the center and fold the dough over it, sealing the edges. Roll the dough out again, then fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes.
Repeat the Folding Process: Repeat the rolling and folding process two more times, refrigerating the dough between each fold. This creates the many layers that make the croissant flaky.
3. Shaping, Adding Sesame, and Baking
Once your dough is laminated, it’s time to shape the croissants, add sesame seeds, and bake them to golden perfection:
Instructions:
Roll and Cut: Roll the dough out one final time into a large rectangle (about 1/4 inch thick). Using a pizza cutter, cut the dough into triangles.
Shape the Croissants: Starting from the wide end of each triangle, roll the dough toward the pointed end to form the croissant shape. Place the croissants on a parchment-lined baking sheet, with the tip of the triangle tucked underneath to prevent unrolling.
Egg Wash and Sesame Seeds: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush each croissant with the egg wash, then sprinkle a generous amount of sesame seeds on top.
Proof and Bake: Let the croissants proof at room temperature for about 1 hour, or until they’ve doubled in size. Preheat the oven to 350°F and bake for 18 minutes, or until golden brown and crispy.
Video by Appetizing.tv-Baking Recipes
Sesame croissants are the perfect blend of buttery, flaky pastry and nutty sesame flavor. While they require some time and effort, the result is a bakery-quality treat that you can make right at home. By following the steps of making the dough, laminating it with butter, and adding a sesame topping, you’ll create croissants that are light, crispy, and full of flavor.
