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Homemade Croissants

Homemade Croissants
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Experience the magic of homemade croissants with this quick and efficient recipe that delivers flaky, buttery, and golden pastries with rich aroma and tender layers. Perfect for both beginners and experienced bakers, this recipe uses simple ingredients and classic techniques to create bakery-quality croissants at home, with optional variations for sweet or savory fillings.

Ingredients

Dry Ingredients

  • All-Purpose Flour: 4 cups (500g)
  • Granulated Sugar: 1/4 cup (50g)
  • Active Dry Yeast: 2 1/4 teaspoons (1 packet)
  • Salt: 1 1/2 teaspoons

Wet Ingredients

  • Milk (cold): 1 cup (240ml)
  • Egg: 1 large (for egg wash)

Butter

  • Cold Unsalted Butter: 1 cup (225g), plus extra for laminating

Instructions

  1. Prepare the Dough: Dissolve the active dry yeast in warm milk with a pinch of sugar until frothy. In a large bowl, mix the all-purpose flour, sugar, and salt. Add the softened butter and yeast mixture, then knead for 5 to 7 minutes until the dough is smooth and elastic. Cover and refrigerate for 30 minutes to relax the gluten.
  2. Incorporate the Butter: Roll chilled dough into a rectangle. Flatten the cold unsalted butter into a square and place it at the center. Fold the dough over to encase the butter completely, beginning the lamination process that creates the croissant’s signature layers.
  3. Roll and Fold the Dough: On a floured surface, roll the dough into a large rectangle. Fold the dough into thirds like a business letter. Rotate the dough 90 degrees, roll out again, and fold into thirds once more. Chill the dough for 20 to 30 minutes between each fold. Repeat this roll-and-fold process three times to develop proper flaky layers.
  4. Shape the Croissants: After the final chilling, roll the dough out into a large, thin rectangle approximately 1/8 inch thick. Cut the dough into triangles with a sharp knife or pizza cutter. Roll each triangle tightly from the wide end toward the tip, gently curving the ends into a classic crescent shape.
  5. Proof the Croissants: Place the shaped croissants on parchment-lined baking trays. Cover loosely and let them rise in a warm spot until doubled in size, usually about 1 to 2 hours, ensuring a light and airy texture.
  6. Brush and Bake: Preheat your oven to 400°F (200°C). Brush the croissants generously with beaten egg to create a shiny, golden crust. Bake for 15 to 20 minutes or until the croissants turn golden brown and flaky. Allow to cool slightly before serving.

Notes

  • Keep butter cold throughout the lamination process to maintain clear, flaky layers.
  • Use a sharp knife or pizza cutter to get clean cuts that help maintain the croissants’ shape during baking.
  • Don’t rush proofing; letting the croissants rise fully is crucial for light texture and flavor development.
  • Chill the dough between folds and rest periods to relax gluten and make the dough easier to handle.
  • Brush croissants with egg wash early for a beautiful glossy finish, optionally applying a second coat halfway through baking.

Nutrition

Keywords: Croissants, Homemade Croissants, French Pastry, Laminated Dough, Buttery Croissants, Breakfast Pastry

Find it online: https://jamescookes.com/homemade-croissants/