Making croissants from scratch may seem a bit tricky, but with some patience, you can achieve bakery-style flaky, buttery layers at home! Here’s a simple recipe to guide you.
Ingredients:
- Dough:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 1 1/4 cups whole milk, warmed
- 2 tbsp unsalted butter, softened
- Butter Layer:
- 1 1/2 cups unsalted butter, cold and cut into 1/4-inch slices
- Egg Wash:
- 1 egg, beaten with 1 tbsp water
Instructions:
Make the Dough:
- In a large mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
- Add flour, sugar, salt, and softened butter to the yeast mixture. Mix until the dough comes together (it will be slightly sticky).
- Knead for 5-10 minutes until smooth. Cover the dough with plastic wrap and let it rest in the fridge for at least 1 hour.
Prepare the Butter Block:
- Place the butter slices on a piece of parchment paper in a square. Cover with another piece of parchment paper and roll out into a smooth square, about 1/2 inch thick. Chill in the refrigerator until firm but pliable.
Laminate the Dough:
- Roll the dough into a rectangle roughly twice the size of your butter block. Place the butter block on one half of the dough and fold the other half over it, sealing the edges.
- Roll the dough gently to flatten, then fold it in thirds (like folding a letter). This is the first turn. Wrap in plastic wrap and refrigerate for 30 minutes.
- Repeat this process (rolling out, folding in thirds, chilling) two more times for a total of three turns.
- Shape the Croissants:
- After the final turn, roll the dough into a large rectangle (about 1/4 inch thick). Cut into triangles. For each triangle, make a small slit at the base, then roll it up tightly towards the tip.
- Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath.
- Proof the Croissants:
- Cover the croissants with a clean towel and let them rise in a warm spot for 1-2 hours or until they’ve nearly doubled in size.
Bake:
- Preheat your oven to 400°F (200°C). Brush the croissants with egg wash for a golden finish.
- Bake for 15-20 minutes, or until golden brown and flaky.
Cool and Serve:
- Let the croissants cool slightly before enjoying them warm with a spread of butter or jam!
Tips for Success:
- Keep the butter and dough cold throughout the process to maintain layers.
- Use a light hand when rolling out the dough to avoid squeezing out the butter layers.
Enjoy your fresh, homemade croissants!
