Site Overlay

HOMEMADE CROISSANTS WITH LARD

By Delicious Recipes!Posted on
HOMEMADE CROISSANTS WITH LARD

HOMEMADE CROISSANTS WITH LARD

Rich, flaky croissants made with lard for an authentic, tender crumb and buttery flavor. These croissants are slow-proofed overnight for perfect rise and baked to a golden finish. Ideal for a special breakfast treat.

πŸ•’ Prep Time: 12 hours (including proofing)

🍳 Bake Time: 35 min
🍰 Yield: 3 croissants (about 20 cm diameter each)

Ingredients

  • 150 g sugar
  • 160 ml warm milk
  • 2 eggs
  • 6 tbsp olive oil (or preferred oil)
  • 1 packet (7 g) dry yeast
  • 510 g all-purpose flour
  • Pinch of salt
  • 80 g lard at room temperature (do NOT substitute with butter or margarine!)
  • Vanilla powdered sugar for dusting
  • 1 tbsp oil for greasing baking paper and work surface

Instructions

  1. Place all ingredients except the last three (lard, vanilla sugar, oil for greasing) into a bread machine in the order listed. Use the dough program that includes kneading and rising.
  2. If you don’t have a bread machine, dissolve yeast in warm milk. Make a well in the flour and add all ingredients except the last three. Knead until elastic and non-sticky dough forms. Cover and let rise in a warm place for about 1 hour.
  3. Divide dough into 3 equal portions.
  4. On a work surface lined with greased parchment paper, roll each portion into a thin rectangle about 35 cm x 25 cm.
  5. Spread a thin layer of lard evenly over the dough (like greasing a pan). Fold the dough in thirds widthwise, spread more lard, and fold in thirds again.
  6. Roll out the dough as thinly as possible (about 50 cm x 35 cm). Use your hands to stretch initially, then a rolling pin once the dough stabilizes.
  7. Roll the thin sheet along the long side into a cylinder, then coil it into a snail shape.
  8. Place the rolls on a lightly oiled baking tray lined with parchment paper, spaced apart.
  9. Place tray in a cold oven and let the croissants rise for 12 hours or overnight; they will double in size.
  10. Preheat oven to 170Β°C and bake croissants for about 35 minutes until golden brown.
  11. Cool slightly, dust with vanilla powdered sugar, and serve warm with a glass of milk.

πŸ’‘ Tips

  • Using lard instead of butter creates a unique flaky texture.
  • Long proofing time develops flavor and perfect rise.
  • Handle dough gently to maintain air bubbles for flakiness.

πŸŽ‰ Perfect For

  • Special homemade breakfasts
  • Weekend brunches
  • Lovers of traditional pastries