Indulging in freshly baked croissants is a delightful experience that transports you to a quaint Parisian café. With a little patience and practice, you can create these buttery, flaky pastries right in your own kitchen. Perfect for breakfast or an afternoon treat, these homemade croissants are sure to impress your family and friends.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 1/4 cups whole milk, lukewarm
- 1/4 cup unsalted butter, melted
- 2 1/2 sticks (1 1/4 cups) cold unsalted butter
- 1 egg (for egg wash)
Instructions
Combine the warm milk and yeast in a small bowl. Let it sit for about 5 minutes until it becomes frothy. This step ensures your yeast is active and ready to work its magic.
In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the melted butter and the frothy yeast mixture. Stir until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the cold butter for laminating. Place the cold butter between two sheets of parchment paper and use a rolling pin to pound it into a rectangle about 1/2 inch thick. Chill it in the refrigerator while the dough rises.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/2 inch thick. Place the chilled butter rectangle in the center, folding the dough over it like an envelope to encase the butter completely.
Roll the dough out gently into a long rectangle, about 1/4 inch thick. Fold it into thirds (like a letter) and wrap it in plastic wrap. Refrigerate for 30 minutes to allow the gluten to relax.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each round. This creates the flaky layers that croissants are known for.
After the final chill, roll the dough out into a larger rectangle, about 1/8 inch thick. Cut the dough into long triangles, about 5 inches wide at the base.
Starting from the base of each triangle, roll the dough tightly toward the tip to form the croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper, with the tip facing down to prevent them from unrolling.
Cover the croissants with a kitchen towel and let them rise in a warm place for about 1 hour, or until they double in size.
Preheat your oven to 400°F (200°C). Beat the egg and brush the egg wash over the tops of the croissants for a beautiful golden finish.
Bake the croissants for 15-20 minutes, or until they are golden brown and puffed up. Enjoy the heavenly aroma wafting through your kitchen!
Once baked, let them cool slightly on a wire rack. Serve warm, and enjoy the rewarding experience of your homemade flaky croissants with a side of jam or a simple spread of butter.
These croissants are best enjoyed fresh, but you can store leftovers in an airtight container for a couple of days, though they may lose some of their crispiness. Happy baking!