Rhubarb Cream Scones

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A wonderful seasonal recipe that results in tender yet flaky scones. The addition of heavy cream and egg to the mixture increases the amount of fat in the dough making them richer and softer on the inside than their British counterpart. Always remember to handle the dough as little as possible to avoid a tough or cakey scone!

Scones:
160g rhubarb
2 Tbsp granulated sugar

300g (2½ cups) all-purpose flour, cold
65g (5 Tbsp) granulated sugar
15g (3 tsp) baking powder
¼ tsp fine grain sea salt
½ lemon zest
85g cold butter, cut into 1/2″ cubes
240ml (1 cup) cold heavy cream
1 large egg, cold
½ tsp pure vanilla extract

Topping:
1 small egg
½ tsp granulated sugar
pinch of fine grain sea salt
Demerara sugar for sprinkling

1. Mix the rhubarb and sugar in a small bowl and let it sit for at least an hour (you can do this overnight too).

2. Preheat the oven to 425ºF (220ºC). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and rub into the flour mixture with your fingertips until the mixture resembles a coarse meal (alternatively, you can use a food processor to cut the butter). Strain the rhubarb from any liquid and toss in the flour butter mixture.

2. In another bowl, beat the cold heavy cream, egg, vanilla. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough. Dump the dough out on to a large piece of parchment paper and gently pat the dough out until it’s about 1″ thick rectangle.

4. Transfer to a large baking sheet and let it rest for 15 minutes in the fridge. Cut the dough into 9 squares using a knife and space them out on the baking sheet. You can freeze the dough at this point before baking if you are planning to make these a few days in advance.

5. For the topping, beat together the egg, granulated sugar and salt. Lightly brush the tops of the dough with the mixture being careful not to drip on the sides (this will prevent the scones from rising). Wait for one minute to set then sprinkle with Demerara sugar. Bake for 15 minutes rotating halfway until the scones are golden brown.

6. Rest the scone for 2 minutes then transfer to wire rack to cool for another 10 minutes, Serve warm the same day.

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Za’atar Honey Butter Rolls

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There are countless ways I use za’atar while snacking or cooking, and if you love it as much as I do then you would totally understand why I want use it in almost everything including these soft honey bread rolls.

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I’ve baked these bread rolls a couple of times especially at dinner gatherings because not only are they easy to make but also every person who tastes them says that they’re light, fluffy, and airy. I just love a good home made bread recipe that always gives consistent and reliable results. So after mastering the basic recipe I decided to add za’atar in the dough (that always seems to be a great idea to me). The result is incredibly delicious – the combination of the sweet honey and earthy thyme flavor makes it so hard to eat just one roll!

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Recipe adapted from Sally’s Baking Addiction

240ml (1 cup) whole milk, 110°F
21g (2¼ tsp) instant dry yeast
½ teaspoon granulated sugar
85g (¼ cup) honey
1 large egg + 1 egg yolk
60g (¼ cup) unsalted butter, melted and slightly cooled
½ teaspoon salt
450g (3½ cups) bread flour
45g (½ cup) za’atar

30g (2 Tablespoons) unsalted butter, room temperature very soft
15g (1 Tablespoon) honey
Extra za’atar for sprinkling

1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture will be frothy.

2. Turn on the stand mixer running on low speed, gradually add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat for 1 min and add remaining ½ cup of flour. Beat for another minute on low speed. The dough should be thick, slightly sticky and pulling away from the sides of the bowl as it mixes. If the dough is too sticky add more flour 1 Tablespoon at a time.

3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a large bowl greased with olive oil and coat all sides of the dough. Cover the bowl with plastic wrap and place it in a slightly warm oven to rise until doubled, about 2 hours. For this, I turn on the oven to 200°F (93°C) for a minute only then turn it off. I also place a bowl for boiling water to increase the level of humidity and keep the oven lights on (helps create a warm environment),

4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Using a dough scraper, cut the dough in half. Cut each half into 8 evenly sized pieces for a total of 16 pieces (the balls have to be equal in size to bake uniformly). Shape into balls and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.

5. 30min before baking, preheat oven to 350°F (177°C). Bake the rolls for 20min until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients. Remove the rolls from the oven when they are done and brush a generous amount of honey butter onto each warm roll and sprinkle with za’atar.

6. Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Make ahead tip/overnight: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4.

Brioche with Mahleb Date Paste and Walnuts

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There’s something about making brioche from scratch that brings comfort and pleasure: the rich smell of butter and yeast, the pillowy soft dough beneath your hands, the quiet hours of the kitchen, the dark golden loaf rising in the oven. The whole process calms me and makes me forget about stressful weekdays and the constant buzz of people in this chaotic yet charming city.

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The flavors I used here are inspired by K’aak bi M’aamoul, these little round semolina cookies filled with dates, nuts, and orange blossom water. They remind me of home – Beirut – and my family’s traditional recipes. What I love about this combination is  the thick pockets of mahleb date paste layered with crunchy walnuts and the soft aerated brioche dough.

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A freshly baked warm slice of buttery brioche brings a smile to my face but if you end up with leftovers the next day, go ahead and make french toast. The bread is naturally sweetened with dates so there’s no need to douse it with honey or maple syrup.

Brioche dough recipe adapted from Bouchon Bakery Cookbook
Makes two 9″x4″ (23 cm x 10 cm) loaves

Ingredients:

Date Paste
250g pitted medjool dated
30g butter
3 Tbs water
1 tsp orange blossom water
¼ tsp ground mahleb

Make the Date Paste:
1. Place the dates and butter in a medium sauce pan over medium heat, and stir until the dates get really soft.
2. Transfer the mixture to a food processor and add the rest of the ingredients.
3. Blend until a smooth thick paste is formed. Cover and set aside.

Roasted Walnuts
1 cup, chopped roasted walnuts (reserve a handful to sprinkle on top of the loaves)

Brioche
372g bread flour
8g instant yeast
45g granulated sugar
5g fine sea salt
186g eggs, room temperature
63 g whole milk, room temperature
170 g unsalted butter, at room temperature, cut into 1/8th inch dice
1 small beaten egg with a dash of water  (for the egg wash)

Make the Dough:
1. Spray a large bowl with nonstick spray.
2. For the brioche, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for 15 seconds to distribute the yeast evenly.
3. Add all of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes.
4. Add the butter a few pieces at a time, incorporating after each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Mix for a total of roughly 20 minutes on low speed. (it is ready when the dough is elastic and holds together in one piece)
5. Turn the dough out onto a lightly floured work surface. Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a “package” with the seam at the top. Place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 1 hour.
6. Repeat the folding process, place it back in the bowl, cover, and refrigerate overnight (up to 24 hours).

7. Grease a 9×4 inch (22 x 13 cm) loaf pan. Line the tin with parchment paper, making sure to let it slightly overhang the sides. Set aside.
8. Remove the brioche from the refrigerator and divide it into 2 equal pieces. Work with one piece of dough at a time while keeping the other half in the refrigerator.
9. Lightly dust your working surface with flour and using a rolling pin, roll the dough out to form a rectangular shape, about 10 x 15 inch (25 x 40 cm).
10. Spread half of the date filling onto the brioche using an offset spatula, reaching all the way to the edges but leaving half an inch (1.3 cm) of dough bare on one of the long sides. Sprinkle with half of the chopped walnuts.
11. Brush the bare part with water. Starting from the other long side, roll up the dough tightly and evenly. Refrigerate the dough for 15-20 minutes on a parchment lined baking sheet.
12. Using a large knife, make a cut in the dough log. Place the right half of dough over the left, then repeat until you have a “braid” of dough. Gently press the ends of the dough together them together, then place in the prepared loaf pan.
13. Place a piece of oiled plastic wrap lightly on the surface of the brioche and let it proof in a warm place for 2 hours. (Note: I turn the oven for a minute and place boiling water in a cup to add some steam – make sure the oven is not too hot!). Take the brioche dough out of the oven.
14. Preheat the oven to 350°F (180°C). Lightly brush the brioche with egg wash, sprinkle with more walnuts, and bake until golden brown, about 25 minutes.
15. Remove from the oven and let cool completely before slicing. (Repeat the process for the second brioche dough).

Mini mana’eesh with homemade labneh

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There’s nothing better than a hot manousheh right off the saj, a domed large cast iron griddle. The flatbread dough recipe is a mix of water, flour, yeast, and salt, rolled out and smothered with a za’atar* olive oil paste or shredded white cheese. Sounds very simple right? But it’s not common to make homemade mana’eesh (plural of manousheh) in Lebanon since local bakeries have the best tools and techniques to create a perfect manousheh every single time. It’s also very fresh, cheap, and accessible in Beirut city or the suburbs. It’s available literally everywhere for breakfast, lunch, or at dawn after a long night of partying.

*za’atar is a mix of dried thyme, sumac, roasted sesame seeds, and salt. It’s one of those ingredients that can be used in any meal – sprinkled on eggs, dairy, meats, or roasted vegetables.

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When taken off the saj, the flatbread slightly deflates then it is topped with sliced tomatoes, cucumbers, olives, and mint leaves and served rolled up in parchment paper. The key characteristics of a great manousheh is a flat bubbly surface, crisp edges, and most importantly a very chewy center with just the right amount of filling.

My favorite way to eat a za’atar manousheh for breakfast is usually with sour labneh and cherry tomatoes. I posted step by step instructions at the bottom of the page explaining how to turn regular yogurt into creamy and tangy labneh. I almost never eat labneh without a good amount of za’atar, olive oil, and fresh hot bread –making it a wonderful accompaniment to manousheh. You can sweep it, mound it, shmear it, or eat it in a spoonful. It’s THAT good.

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I used to eat mana’eesh on a weekly basis back home in Lebanon but it is hard to find a fresh manousheh bakery in NYC, and sometimes all I want are just a couple of bites of that magically chewy dough in the morning with Arabic coffee. So I found an easy and quick way to make mini mana’eesh that hit the spot every time.

A lot of recipes online call for eggs, milk, or butter for the dough. But the truth is you don’t need any of these ingredients to make a traditional manousheh dough. Also, try to avoid all-purpose flour because the secret for a wonderfully chewy bread texture is gluten, lots of it. That’s why a high protein strong bread flour is essential here; it results in a more elastic and dense dough.

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Manousheh – Recipe adapted from Mediterranean Cookbook, makes about 44, 2.5″ mana’eesh
7g instant dried yeast (¼ ounce package, about 2¼ tsp)
½ tsp sugar
15ml lukewarm water
450g (1lb) strong bread flour, plus extra for dusting
½ tsp salt
300ml lukewarm water
6 tbsp za’atar
4½ tbsp olive oil (or just enough to turn za’atar into a paste)

Directions:
1. In a small bowl, dissolve the yeast and sugar in 20ml lukewarm water (85°F to 95°F). Leave to cream for 10 minutes.

2. Sift the bread flour and salt together in a large bowl. Make a well in the center and add the creamed yeast. Gradually add 300ml lukewarm water and draw the flour in from the sides to form a dough.

3. Turn out the dough onto a floured surface and knead for about 10 minutes until smooth and elastic (alternatively, you can use a stand mixer with a dough hook) then shape into a ball. Pour a drop of olive oil into the base of a bowl, spread around with fingers, then roll the dough in the oil to coat it all around. Cover with a damp cloth or cling film and place in a warm place for one hour until it has doubled in size.

4. Preheat the oven to 200°C (400°F) for at least 30 minutes before starting to bake. In a small bowl, pour olive oil over the za’atar until it turns into a paste. You don’t want the mix to be too oily. Knock back the dough and knead it lightly, then divide it into 44 parts (approximately 15g each) using a bench scraper or sharp knife. Space out the equal parts of dough and cover with a damp cloth to prevent forming a crust.

5. Take a small piece of dough, shape lightly into a ball and roll it out into a 2.5″ inch circle using a rolling pin. Smear about 1/2 tsp of the za’atar paste on top and, using two fingers, create a small indent in the middle. Lightly dab the edges with olive oil to give it a golden color and place on a large parchment-lined baking sheet. Continue working with the rest of the dough to fit as many as possible on a single sheet. Bake in batches, one sheet at a time to prevent the prepared mana’eesh from rising.

6. Bake for 10 minutes, until barely golden. Do not overbake the mana’eesh or they will turn out very tough and crispy and instead of soft and chewy (I usually like to test the baking time for one manousheh before proceeding with the rest). While the first batch is the oven, start shaping the rest of the dough balls into mana’eesh and place on a second parchment lined baking sheet. Proceed with baking until you’re all done.

7. Mana’eesh can be stored in an airtight container at room temperature, or frozen for up to 2 months. Simply heat them up for a few minutes before serving.


Homemade Labneh
32 ounces of organic plain yogurt (I like Seven Stars Farm)
generous pinch of salt
tsp fresh lemon juice

Directions:
1. Line a mesh strainer with 3 to 4 layers of cheesecloth and set over a deep bowl.

2. Add the salt and lemon juice to the yogurt and stir. Pour the yogurt mixture into the cheesecloth-lined strainer and gather the edges of the cheesecloth together to tie with a string or elastic band.

3. Place the bowl as it is in the fridge. Alternatively, you can place a long piece of wood or 2 sturdy chopsticks across the top part of the bowl and tie the cheesecloth in the middle to let it hang without touching the bottom.

4. Strain for 8 to 12 hours for a smooth and soft labneh consistency or 24-48 for a thick and firm consistency (I prefer the latter, but it’s really up to you!).

5. Take out the labneh from the fridge and transfer to a glass container. Store in the fridge for up to a week.

 

Light Banana Bread

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Would you believe me if I said that I can never get banana bread recipes right? Whenever I have overripe bananas on hand I prefer making pancakes, muffins, or ice cream because I used to dread ending up with a failed banana bread. No matter how many recipes I tried, the result is always the same: a cooked outside with a dense/raw center. But I recently decided to give it another try, after all it should be in every baker’s repertoire.

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In a desperate attempt to bake the perfect loaf, I tried Joanne Chang’s recipe from her book Baking with Less Sugar. While, yes, the technique of whipping the eggs and heating bananas are extra steps to a seemingly easy banana bread recipe, they made me wonder if the end result will be successful. And to my surprise it turned out perfect from the first time! Moderately sweet, airy, tender and fool-proof. I added a streusel-ish topping consisting of walnuts, oats, and cinnamon to give an extra chew, but you can leave it out if you prefer a simpler version.

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Recipe adapted from Baking with Less Sugar

Ingredients:

• 80g (¾ cup) raw walnuts, coarsely chopped
• 175g (1¼ cups) all-purpose flour
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ¼ tsp kosher salt
• 3 large eggs, room temperature
• 80g (6 tablespoon) sugar
• 70g (1/3 cup) vegetable oil
• 4 medium very ripe bananas
• 90g yogurt
• 2 teaspoon vanilla extract

Topping:
• 2 tbsp rolled oats
• 2 tbsp chopped toasted walnuts
• 2 tsp coconut oil
• 2 tsp honey

Directions:
1. Place a rack in the center of the oven and pre-heat to 325°F (165°C). Butter and line the bottom and sides of a 9″x5″ (23×13 cm) loaf pan with parchment paper.
2. Put the walnuts on a baking sheet and toast for 10 minutes. Set aside to cool.
3. In a medium bowl, stir together the flour, baking soda, cinnamon, and salt. Set aside.
4. Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed for 5 minutes, or until light and fluffy.
5. With the mixer on low speed, slowly drizzle in the vegetable oil. Be sure to pour it carefully to avoid deflating the air in the batter.
6. In a microwave safe bowl, mash 3 bananas with a fork (I prefer leaving a few chunks) and microwave for one minute until they are hot. Alternatively, cook in a saucepan on medium-high heat until soft and mushy for 2 minutes. Whisk in the yogurt and vanilla until thoroughly combined. Mash the remaining banana and add it to the mixture.
7. Add the banana mixture to the egg mixture and mix on low speed until just combined.
8. Fold in your dry ingredients and nuts by hand with a rubber spatula until combined, making sure that there are no white streaks in the batter. Then pour the batter into the prepared pan.
9. Mix the oats, walnuts, coconut oil, and honey in a separate bowl and sprinkle over cake batter.
10. Bake for 55-60 minutes until the top of the banana bread is golden and springs back when you poke the center.
11. Let cool in the pan on a wire rack for at least 30 minutes before turning it on a wire rack.
12. Banana bread can be stored at room temperature for up to 2 day, or tightly wrapped in the freezer for up to two weeks then thawed overnight at room temperature.

Note: If you have a loaf pan that’s smaller than 9″x5″ pour less of the batter in the pan and bake the remaining mixture in a muffin pan.

Braided Easter Bread

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Each year for the Easter holiday, my mom bakes small raisin bread rolls that are usually braided in 2 or 3 strands. It’s a family tradition that’s been around for many years, so I wanted to post a similar recipe that’s bit less sweet and dense but just as good. I came across a very similar breaded raisin bread recipe in Kamran Siddiqi’s book Hand Made Baking that uses honey as a sweeter instead of refined sugar. What also caught my attention is that the whole dough is braided into one big circular loaf instead of several small loaves. So I decided to give my mom’s classic recipe a twist and the result is spectacular! It’s a slightly sweet and fluffy bread with a brioche-like texture that’s dotted with juicy raisins soaked in apple juice.

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We traditionally serve this bread for the Greek Orthodox Easter (which is a different day than western Easter). It is actually based on the Julian calendar–introduced by Julian Caesar–instead of the Gregorian calendar, and it’s always the first Sunday after the first full moon AFTER the spring equinox which will be April 4th this year. That’s an easier way to remember it. I actually had to look up this information, because my friends always ask me why we celebrate Easter on a different date… Well there you have it.

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The steps in this recipe might seem daunting at first, but believe me it’s not as hard as it seems. It just needs a little bit of patience – and that is the hardest part for me. You basically mix some warm water, yeast, oil, eggs, honey, flour, and raisins together and wait for the dough to double in size then put it in the fridge overnight. The next day you’re going to punch the dough down, braid it into a beautiful round loaf, wait for it to double in size again, and then bake until it’s golden. The loaf will be slightly flaky on the outside and delightfully tender in the middle. You can even use some leftovers stale pieces for French Toast!

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Braided Easter Bread (recipe adapted from Hand Made Baking)

Ingredients:
¾ cup (180ml) warm water (100°F/38°C)
2 tsp active dry yeast
1 tsp granulated sugar
5 Tbsp (75ml) vegetable oil
1/3 cup (80ml) honey
3 large eggs, room temperature
½ tsp vanilla extract
1 tsp sea salt
3¾ cups (470g) all purpose flour
1 cup (160g) raisins, soaked in simmered apple juice for 5 minutes then patted dry

Egg wash:
1 small egg
1 tsp water

Directions:
1. In a large bowl, pour the warm water and then add the yeast and sugar. Let it sit for 5 minutes without stirring until a foamy surface forms. Then stir until the yeast dissolves in the water.
2. Add the vegetable oil, honey, eggs, vanilla extract, and salt into the yeast mixture and whisk until homogeneous.
3. Stir in the flour and raisins with a wooden spoon.
4. Tip the mixture on a floured surface and knead with your hands for 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add more flour until it just comes together.
5. Shape the dough into a round and put it in a lightly oiled large bowl, turning it a few times to coat it with the oil.
6. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 2 hours. (I like to preheat the oven for a minute or two to place the bowl in it). The dough will double in size.
7. Remove the damp towel and cover the dough in plastic wrap and place in the fridge overnight.
8. The next day, take out the dough from the fridge and let it sit on the counter for an hour to come to room temperature.
9. Meanwhile, line a large baking sheet with parchment paper and set aside.
10. Punch down the dough and divide it into three equal portions.
11. Roll out each portion into 20″ (50 cm) ropes. Lay them parallel to each other, pinch one end together and braid the pieces, then pinch the other end. Roll the long braid into a circle to form a round loaf.
12. Transfer the loaf to the lined baking sheet.
13. Whisk the small egg with 1 tsp of water and brush it all over the loaf. Wait for the egg wash to dry for 5 minutes then brush it again.
14. Place the loaf in a warm place and let it rise for one hour until it doubles in size.
15. After 45 minutes, preheat the oven to 375°F (190°C) and adjust the rack to the center of the oven.
16. Bake for 35 minutes, rotating the pan halfway, until the braided loaf is a deep golden color and sounds hollow when you tap it on the bottom.
17. Let cool for 10 minutes on the baking sheet then transfer on a wire rack to cool completely.
18. Store in a plastic bag or tupperware for 3 days (this bread can be frozen too).

Homemade Croissants

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I’ve always been very curious about baking and the art of pastry. That’s mainly why I started this blog– to pursue my passion, take risks, experiment with different recipes, and write about the most successful ones. It’s not just about sharing recipes, but also building a portfolio and documenting my progress over time.

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Homemade croissants have been on my to do list for a very long time and I finally had some free time– and by free time I mean a whole weekend!– to prepare them. I was kind of nervous and worried that they won’t be successful on my first trial because I don’t have a professional pastry background or anyone to guide me through the whole process. But after reading several blog posts and watching a few videos about making croissant, I felt like I was ready to give it a shot. I fell across Top with Cinnamon’s homemade croissant recipe, and I after seeing her gorgeous pictures and step by step gifs, I had to try it out.

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The process of making the layered yeast-leavened dough is time consuming. It basically involves layering the dough with ALOT of butter through a “rolling and folding” technique. If done right, the croissants will have crispy flaky exterior and a tender layered interior when baked. There’s nothing more satisfying than seeing and eating the result of your hard work! 😀

Note: I posted my detailed hourly schedule for preparing croissants at the bottom of the page!

Preparing the dough

Ingredients: Adapted from Top with Cinnamon
1 cup (250 ml) cold milk
1/2 cup (125 ml) boiling water
1 tablespoon active dry yeast
1/4 cup (50 g) sugar
3 ¾ cup (500 g) all-purpose flour
1 tsp salt
1 cup + 2 tablespoons (9 oz/ 250 g) butter, frozen, then left at room temp. for 20-30 minutes

Directions:
1. Have all your ingredients measured and ready.
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2. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.

3. Add in the flour and salt to the milk, incorporate it with your hands into a shaggy ball.

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5. Place the dough into an oiled bowl, cover with cling film, and leave in the fridge to rest for 1 hour.

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6. When your dough has been in the fridge for 30 minutes, take your frozen butter (which has been left at room temperature for 20 min), and grate onto a piece of cling film

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7. Disperse the butter, and flatten into a 8″ x 5″ (20 x 13 cm) rectangle. Fold up in the cling film and pat together well (make sure it’s nicely compacted).  Refrigerate for 30 minutes.

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8. Once the butter has been chilling for 25 minutes, tip the chilled dough out onto a lightly floured work surface and roll into a 16″ x 10″ (40 x 25 cm) rectangle.

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9. Unwrap the chilled butter block and place into the center of the dough. Fold the dough into thirds over the butter. Seal all the edges by pinching the dough together.

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10. Rotate the dough 90 degrees, use the rolling pin to make regular indentations in the dough. Roll into a 16″ x 10″ (40 x 25 cm) rectangle. (I used toothpicks as a reference for the measurements).

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11. Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for 1 hour.  (steps 10+11 make “one turn” of the dough).

10. Remove the dough from the fridge, unwrap and complete 1 turn (repeat steps 10+ 11, roll out dough then fold again). Re-wrap in the cling film, refrigerate for 1 hour.

11. Fold two more times, so you have done a total of 4 turns.

12. Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze for up to 3 months (if you freeze it, let the dough defrost in the fridge overnight before shaping).

Shaping the dough

1. Remove one quarter of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16″ x 6″ rectangle.

2. Cut into thirds, forming 3 smaller rectangles. Cut each of these rectangles in half diagonally forming 6 triangles.

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3. Take one triangle of dough (putting the others in the fridge to prevent the butter from melting).

4. Pull on the corners of the shortest edge, to even up the base of the triangle. Then gently stretch the dough a little

5. Cut a small slit in the base of the triangle, stretch it, then roll the dough up.

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You can add different fillings to the croissants, like chopped chocolate, zaa’tar, or almond paste.

7. Place it, tip side down, onto a lined cookie sheet. Repeat with the rest of the triangles, placing them 2″ (5 cm) apart.

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8. Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).

You can also freeze the shaped croissants on the baking sheet. Once frozen, transfer them to a plastic bag and leave in the freezer for up to 3 months, then defrost in the fridge overnight and proceed as below.

Baking the croissants:

1. Once ready to bake, preheat the oven to 450°F (220°C).
2. Brush the croissants with a beaten egg using a pastry brush and put into the oven.
3. Immediately lower the temperature to 400°F (200°C), and bake for 10 minutes.
4. Reduce the temperature to 350°F (180°C) and bake for a further 10-15 minutes until well browned and puffy.
5. Let cool on a wire rack.

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All of these steps might seem daunting at first, that’s why I wrote down my personal schedule for making homemade croissant. This will help in not missing any step! Bon Appétit!

Time Schedule:

• Day 1
8:00 AM
Place butter in the freezer.

8:00 AM
8:10 AM
Measure ingredients.

8:10 AM
Combine cold milk, boiling water, yeast, and sugar together.

8:15 AM → 8:20 AM
Mix in the flour and salt, then mix to form a ball. Place the dough into an oiled bowl, and refrigerate for an hour.

8:30 AM
Take out the butter from the freezer.

8:50 AM → 8:55 AM
Grate the butter, shape into a rectangle, and refrigerate for 30 minutes.

9:30 AM → 9:35 AM
Roll out the dough on a floured surface, add the block of butter, complete turn 1, and refrigerate.

10:30 AM
Turn 2.

11:30 AM
Turn 3.

12:30 PM
Turn 4 – Cut the dough into quarters and wrap in cling film. Refrigerate the dough for at least 8-12 hours. You can continue baking at 9 PM, or wait until the next day to complete the rest of the steps.

• Day 2
8:00 AM 8:20 AM
Roll out a quarter of a dough, cut into triangles, and shape into croissants.

8:20 AM 10:20 AM
Leave the croissants to rise.

10:00 AM
Preheat the oven to 450°F (22o°C).

10:20 AM 10:25 AM
Brush croissants with beaten egg

10:25 AM
Bake in the oven, following the instructions above.

10:50 AM
Croissants are done!

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