Description
Deliciously golden and flaky croissants with a crisp, buttery exterior and soft, layered interior, perfect for brunch or special occasions.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/2 cups warm milk (about 110°F / 43°C)
- 1 1/4 cups unsalted butter, cold
- 1 large egg (for egg wash)
Instructions
- Mix the flour, sugar, salt, and instant yeast in a large bowl. Slowly add the warm milk while stirring until the dough comes together.
- Knead the dough on a floured surface for 4–6 minutes until smooth, then let it rest for 30 minutes.
- Prepare the cold butter by shaping it into a rectangle about 6×8 inches.
- Encase the butter by rolling the dough into a rectangle and folding it over the butter.
- Roll the dough into a long rectangle and perform a letter fold. Chill for 30 minutes, and repeat two more times.
- Shape the croissants by rolling the dough into 1/4-inch thick rectangle and cutting into triangles, then rolling from base to tip.
- Proof the rolled croissants in a warm place for 45–60 minutes, brush with egg wash, then bake at 400°F (200°C) for 15–20 minutes until golden brown.
Notes
Use high-quality butter for best results, and chill the dough and butter between turns to ensure flaky layers. For a glossy finish, curve the croissants slightly before proofing.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French