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Homemade Croissants

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Delightful, flaky croissants made from scratch, perfect for breakfast or as an afternoon snack.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups warm milk
  • 1 cup unsalted butter (cold)
  • 1 egg (for egg wash)

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour, sugar, and salt.
  2. Activate the Yeast: Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
  3. Combine Wet and Dry Ingredients: Mix the yeast mixture into the flour mixture until a dough forms.
  4. Knead the Dough: Knead on a floured surface for about 5 minutes until smooth.
  5. Chill the Dough: Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Prepare the Butter: Roll out cold butter into a rectangle between parchment paper.
  7. Create the Envelope: Roll the dough into a larger rectangle and wrap it around the butter.
  8. Roll and Fold: Roll out the dough and fold it into thirds, then refrigerate for 30 minutes. Repeat this step 3 more times.
  9. Shape the Croissants: Roll out the dough and cut into triangles, rolling them up from the base to the tip.
  10. Final Rise: Place on a baking sheet, brush with egg wash, and let rise for about 1 hour.
  11. Preheat the Oven: Preheat to 400°F (200°C).
  12. Bake the Croissants: Bake for 15-20 minutes until golden brown.
  13. Cool and Enjoy: Let cool on a wire rack before serving.

Notes

Serve warm for the best flavor. Store in an airtight container for up to 2 days or freeze for up to 2 months.

Nutrition

Keywords: croissants, homemade pastries, baking, French breakfast

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