Sinful bambinnis

- August 16, 2020

Wow!! You need to dig into one, to see that the name stands true!! Sinful bambinnis! Croissants 🥐 otherwise!!

Just one!! With a hot cup of coffee/tea!!

I love croissants, and always kept trying making it at home to see if there can be a simpler, less buttery version of it. Conclusion : No!!

If you want an easy n less buttery version of it, then it is a brioche croissant. Easier to make, and less sinful 😂. But here, we are talking about the sinful ones!!

Well, for croissants it is said that it needs 3 - 4 days and I did that way quite a few times - but this time since I was low on patience, ended up making it in 1 day 🤷‍♀️. Result was fairly good. It's just that, the entire day I didn't do anything but, "Croissant-ing" 💪

Yes, it’s little tough, and I didn’t get the perfect shape even now, but it’s flaky, buttery, crispy n soft - at one go!! If you try making these, the trick is, have loadsa patience 😝😈.

Ingredients :

Dough -

30 gms - unsalted butter

250 gms - all-purpose flour

25 gms - brown sugar

1/2 teaspoons - salt

1/2 Tablespoon - Yeast

180 ml - cold whole milk

Layer -

170 gms unsalted butter

1 Tablespoons - Milk powder

So, take the all dough ingredients and mix them. Everything cold - butter room temperature. In this recipe we don’t prepare the yeast with warm milk. Just put it in cold milk, mix sugar and mix with flour along with other things.

First time when I tried these, the recipe said, yeast, n I went the regular way - putting it in warm milk to activate it. So when I took the dough out after 2 hrs, it was all puffed up, and it was difficult to put the butter layer inside.

Then next time, I followed this step n put everything cold. After 2 hours, the dough was still slightly intact. This is how you want it to be, to make the stuffing easier. Later, the whole procedure of stuffing and layering takes so much time, that the yeast gets full time to activate, but slowly. And the final results are awesome. Silicon Mat would be useful here, but if you don’t have it, then do it on a tray. Now cover this with foil and keep in fridge.

In the mean time make a butter layer. Mix layer ingredients - butter n milk powder. Butter should be at room temperature. Now make rectangle with this butter mixture. Make it on a mat or tray so that you can keep it in fridge.

After 4 hours, take out both things. Make the dough rectangle little bigger then butter. Now, put the butter slice in the middle of dough rectangle. Fold the extra dough over butter layer to cover it completely. Seal completely from sides also. Now this is one big dough rectangle with butter layer inside it - completely sealed.

Using your rolling pin make this rectangle bigger. Keep in refrigerator, just over the ice trey for around 15 minutes. We have to do this, so that the butter layer inside should not melt completely. Take out dough, fold it again, like a folder bed, and roll it back into a big rectangle. Back in the fridge. Keeping in fridge and rolling step should be repeated from 3-4 times. I did it thrice. This step is what gives croissants its layers!!

Finally when take it out, roll it into a rectangle then using a pizza cutter cut it lengthwise. then width wise, and you will get around 6 small rectangles. Cut then diagonally to get triangles and fold them into croissants....phew!!

Well, it doesn't finish here. Final Shaping done, keep them back in fridge for an hour. It is done to ensure that it finally goes into the oven with butter layer absolutely frozen.

After one hour, take out the tray, brush the croissants with cold milk and keep for baking at 180 for around 20 minutes!!

Taaaa!!daaaaa!! It’s done!!

If you manage doing “all” this - you are entitled to an awesome treat of flaky, buttery, soft and sinful bambinnis!!

Opps!! no you won't get it! When I baked it, nothing got left for me 😂.

Warning: Try this stunt, at home, only if you are crazy about home baked stuff!!🎉💓😻