Croissants
Learn how to make flaky and buttery croissants at home, perfect for breakfast, brunch, or a delightful snack.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/4 cups unsalted butter (cold) Keep butter cold to ensure flaky layers.
- 1 1/2 cups milk (warm)
- 1 large egg (for egg wash)
Instructions
Dough Preparation
- In a large bowl, combine the flour, sugar, salt, and yeast.
- Slowly pour in the warm milk while mixing to form a dough.
- Knead the dough for about 5 minutes. Once it’s smooth, shape it into a ball and let it rest for 30 minutes.
Lamination Process
- Roll out the dough into a rectangle, place the cold butter in the center, and fold the dough over to encase it.
- Roll the dough into a larger rectangle again and fold it into thirds.
- Repeat this folding process two more times, chilling the dough between folds if necessary.
Shaping Croissants
- After the final fold, roll the dough out into a large rectangle and cut it into triangles.
- Roll each triangle from the base to the tip, placing them on a prepared baking sheet.
Final Rise & Bake
- Allow them to rise for about an hour, then brush the tops with egg wash.
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until they turn a lovely golden brown.
Notes
Store in an airtight container at room temperature for up to two days. Freeze for longer storage. Reheat in the oven at 350°F (175°C) for 5-10 minutes.