Croissants: A Taste of French History
Did you know that croissants have a fascinating history that dates back centuries?
It all started in Austria during the 13th century when a pastry called kipferi was crafted. These treats were shaped like crescents and were quite a hit among the Austrian elite, often gracing the tables of royal banquets. They were made using a yeast-based dough, rolled, and formed into their distinctive shape.
Fast forward to the 19th century, kipferi made their way to France through Austrian bakeries. French bakers decided to put their own spin on the recipe, tweaking it slightly and giving birth to what we now know as croissants – named after their crescent shape in French. Soon enough, croissants became a staple breakfast item in France and gained popularity in various corners of the globe.
Today, croissants are cherished by people of all ages. They’re commonly enjoyed with butter, jam, or cheese, and can even be used to craft mouthwatering sandwiches and other delightful dishes.
Here is a simple recipe for making croissants at home:
Ingredients:
- 1 cup warm milk (105-115°F)
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
Instructions:
- In a large bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5 minutes, until the yeast is foamy.
- Add the flour and salt to the bowl and stir until a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C).
- Punch down the dough and divide it in half. Roll out each half into a 12×8-inch (30×20-cm) rectangle.
- Spread the butter evenly over the dough, leaving a 1-inch (2.5-cm) border around the edges.
- Starting from the long side, roll up the dough tightly into a log. Pinch the edges to seal.
- Cut the log into 12 even pieces. Place the croissants on a baking sheet lined with parchment paper, spacing them about 2 inches (5 cm) apart.
- Cover the croissants with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
- Bake the croissants for 15-20 minutes, until golden brown.
- Let the croissants cool for a few minutes before serving.
