Homemade Croissants
Wake up to the smell of freshly baked croissants! Flaky, buttery, and oh-so-impressive, these pastries are worth the effort!
Servings: 8 servings
Ingredients
- 1 cup milk provides moisture and helps activate the yeast
- 1 packet instant yeast (2 teaspoons)
- 1 tablespoon granulated sugar adds sweetness and helps with yeast activation
- 1 teaspoon salt enhances flavor and controls yeast activity
- 2 tablespoons unsalted butter (room temperature)
- 3 cups all-purpose flour provides structure
- 1/2 cup unsalted butter (chilled and sliced into squares)
- 1 whole egg for egg wash
- 2 tablespoons milk for egg wash
Instructions
- In a small saucepan, warm the milk over low heat until it is just warm to the touch (about 110°F). Remove from heat and sprinkle the instant yeast and granulated sugar into the warm milk. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture along with the room temperature butter. Stir until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it is smooth and elastic. Form it into a ball and place it in a greased bowl. Cover it with plastic wrap and let it rise in a warm place until it doubles in size, about 1-2 hours.
- While the dough is rising, take the chilled unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound the butter into a rectangle approximately 1/2 inch thick. Chill it in the refrigerator while your dough rises.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter, sealing the edges to encase the butter completely.
- Roll the dough into a long rectangle, about 1/4 inch thick. Fold it into thirds, like a letter. This is your first turn. Wrap it in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough in between turns.
- After the final turn, roll the dough out into a large rectangle and cut it into triangles. Starting from the wide end, roll each triangle tightly toward the point to form the croissant shape. Place them on a baking sheet lined with parchment paper.
- Cover the shaped croissants with plastic wrap and let them rise in a warm place until they have doubled in size, about 1 hour.
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together the whole egg and 2 tablespoons of milk. Use this mixture to brush the tops of the croissants for a beautiful golden finish.
- Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky. Remove them from the oven and let them cool slightly before serving.
Equipment
- Mixing Bowl
- Rolling Pin
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Pastry brush
Notes
- Do not skip the chilling steps; they are crucial for achieving those flaky layers.
- Make sure your butter is cold and firm when you start the lamination process.
- Be patient with the rising times; rushing can lead to dense croissants.
- Ensure your oven is fully preheated before baking to achieve optimal puffiness.