Description
Homemade flaky croissants with a buttery, tender texture created through a careful folding and rolling process, resulting in delicious, golden-brown pastries perfect for breakfast or snacks.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water
Butter Layer
- 1 cup unsalted butter, cold and cut into cubes
Finishing
- 1 egg (for egg wash)
Instructions
- Mix Ingredients: In a large bowl, combine the all-purpose flour, sugar, salt, and active dry yeast. Pour in the warm water and mix until the ingredients come together to form a dough.
- Knead and Rise: Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Incorporate Butter: Roll the risen dough into a large rectangle. Evenly spread the cold, cubed unsalted butter over two-thirds of the dough. Fold the dough over the butter in thirds, like a letter, and roll it out again into a rectangle. Fold the dough into thirds once more and refrigerate for 30 minutes to chill and firm the butter within the dough.
- Laminate Dough: Remove the dough from the refrigerator and repeat the folding and rolling process two additional times. This creates the flaky, layered texture characteristic of croissants. After the final fold, refrigerate the dough again if necessary before shaping.
- Shape Croissants: Roll out the laminated dough into a large rectangle. Cut the dough into triangles, each approximately 4-5 inches wide at the base.
- Form Croissants: Starting at the base of each triangle, roll it tightly towards the tip to form the classic crescent shape. Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each for expansion.
- Egg Wash and Bake: Beat the egg and gently brush the tops of the croissants to give them a shiny, golden finish. Preheat the oven to 375°F (190°C) and bake the croissants for 15 to 20 minutes, or until they are puffed up and golden brown on top. Remove from oven and cool slightly before serving.
Notes
- Make sure the butter is cold to achieve proper layering during folding.
- Use warm water (not hot) to activate the yeast without killing it.
- The dough can be refrigerated overnight after lamination to develop more flavor.
- Brush with egg wash carefully to avoid soggy croissants; avoid the bottom edges.
- Allow croissants to cool slightly before eating to let layers set.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
