Description
Delicious homemade croissants with flaky layers that melt in your mouth.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups (300ml) warm milk
- 3 tablespoons (45g) unsalted butter, softened
- 1 cup (225g) unsalted butter, cold (for laminating)
- 1 egg
- 1 tablespoon milk (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Pour in warm milk and add the softened butter. Mix until a rough dough forms. Knead for about 8–10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1 to 1 hours, or until doubled in size.
- Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Using a rolling pin, gently pound and shape it into a rectangle about 7×5 inches. Chill until firm but pliable.
- Laminate the Dough: Roll the risen dough into a rectangle about twice the size of your butter block. Place the butter in the center and fold the dough over it like an envelope, sealing the edges. Roll the dough into a long rectangle, then fold it into thirds like a letter. This is your first fold. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
- Shape the Croissants: After the final chill, roll the dough into a large rectangle about 1/4 inch thick. Cut into long triangles. Starting at the wide end, gently roll each triangle toward the tip to form the classic crescent shape. Place them on a lined baking sheet, leaving space for expansion.
- Final Rise: Cover loosely and let rise for 1 to 2 hours until puffy and slightly jiggly.
- Bake: Preheat your oven to 400°F (200°C). Whisk the egg with 1 tablespoon milk and brush over each croissant. Bake for 18–22 minutes, or until deeply golden brown. Cool slightly before serving.
Notes
- The cold butter is essential for creating flaky layers.
- This recipe makes a delicious buttery aroma in the kitchen.
- It’s hard to resist them warm!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg