Description
Flaky, buttery homemade croissants that elevate any breakfast or brunch spread.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/4 cups unsalted butter (cold)
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk (warm)
- 2 1/4 teaspoons active dry yeast
- 1 egg (for the egg wash)
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm milk; let it sit for about 5 minutes until it’s foamy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Form the Dough: Add the yeast mixture to the dry ingredients and mix until a dough begins to form.
- Knead: Transfer the dough to a floured surface and knead until smooth. Place it in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
- Roll Out the Dough: On a floured surface, roll the dough into a long rectangle.
- Incorporate the Butter: Place the cold butter in the center of the rectangle and fold the dough over to encase it.
- Create Layers: Roll out the dough and then fold it several times, creating layers. Chill for 30 minutes if the dough gets too warm.
- Shape Croissants: Roll out the dough into triangles and roll them into croissant shapes.
- Final Rise: Allow the shaped croissants to rise on a baking sheet for 1 hour.
- Preheat and Bake: Preheat your oven to 400°F (200°C). Brush the croissants with an egg wash and bake for 15-20 minutes until golden brown.
Notes
For a nuttier flavor, you can substitute whole wheat flour but adjust the liquid accordingly. Use cold butter for the best flaky texture.
- Prep Time: 180 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: croissants, pastry, baking, homemade, breakfast