Croissants are a classic French pastry known for their flaky, buttery layers and crescent shape. These pastries are perfect for breakfast or as a delightful snack. Making croissants requires time and patience, but the results are incredibly rewarding. Follow this detailed recipe for perfectly baked croissants that will impress any crowd.
Appliances and Special Utensils
- Oven
- Stand mixer with a dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Plastic wrap
- Sharp knife or pizza cutter
- Ruler (optional, for precise measurements)
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp salt
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm milk (around 110°F)
- 1 tbsp unsalted butter, melted
- 1 1/4 cups unsalted butter, cold and cut into thin slices
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
-
Activate Yeast: In a small bowl, mix the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
-
Combine Dry Ingredients: In the bowl of a stand mixer, combine the flour, sugar, and salt.
-
Form Dough: Add the yeast mixture and melted butter to the dry ingredients. Mix on low speed with the dough hook attachment until a dough forms, about 5 minutes.
-
Knead Dough: Increase the mixer speed to medium and knead for another 5-7 minutes until the dough is smooth and elastic.
-
First Rise: Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
-
Prepare Butter Layer: Arrange the cold butter slices on a piece of parchment paper to form a rectangle about 8×10 inches. Place another piece of parchment paper on top and gently pound with a rolling pin until the butter is evenly spread. Refrigerate the butter layer until firm.
-
Laminate Dough: Roll out the risen dough on a lightly floured surface into a rectangle about 16×10 inches. Place the chilled butter layer on one half of the dough. Fold the other half of the dough over the butter and seal the edges.
-
First Fold: Roll the dough into a 20×10 inch rectangle. Fold the dough into thirds like a letter (business letter fold). Wrap in plastic wrap and refrigerate for 30 minutes.
-
Second Fold: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
-
Shape Croissants: After the final fold, roll the dough into a 24×12 inch rectangle. Cut the dough into triangles with a base of about 4 inches. Make a small slit at the base of each triangle and roll up towards the tip, forming the croissant shape.
-
Final Rise: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise for about 1-2 hours until they are puffy.
-
Preheat Oven: Preheat your oven to 375°F (190°C).
-
Egg Wash: In a small bowl, whisk together the egg and water. Brush this mixture over the tops of the croissants.
-
Bake: Bake the croissants for 20-25 minutes, or until they are golden brown and crisp.
-
Cool and Serve: Allow the croissants to cool on a wire rack for a few minutes before serving. Enjoy your delicious homemade croissants!