Homemade Croissants
Homemade Croissants: A Flavor-Packed Weekend Treat brings the essence of a French bakery right to your kitchen with flaky, buttery layers and a golden-brown crust.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Dry Ingredients
- 4 cups All-purpose flour Essential for the structure of your croissants.
- 1 tablespoon Salt Enhances the flavor of the croissants.
- 2.25 teaspoons Instant yeast Provides leavening for the croissants.
- 1 tablespoon Granulated sugar Contributes sweetness and activates the yeast.
Wet Ingredients
- 1.5 cups Unsalted butter Crucial for creating flaky layers; should be cold.
- 1 cup Whole milk Adds richness and softness to the dough.
- 0.5 cup Cold water Adjusts the hydration of the dough.
Egg Wash
- 1 large Egg Beaten, mixed with a tablespoon of water for glazing.
Instructions
- Combine flour, salt, yeast, and sugar in a mixing bowl. Mix thoroughly.
- In a separate bowl, warm milk and water to about 100°F, then mix into dry ingredients to form a shaggy dough.
- Knead the dough for 5-7 minutes until smooth, then let it rest for 30 minutes.
- Prepare the butter layer by rolling it into a rectangle and refrigerating until firm.
- Roll out the dough, place the butter layer in the center, and fold the dough over it.
- Roll and fold the dough three times, refrigerating between each turn.
- Cut the dough into triangles, roll them up, and place on a baking sheet.
- Let the croissants proof for 1-2 hours, then brush with egg wash.
- Bake in a preheated oven at 400°F for 15-20 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
For variations, try fillings like chocolate, almond paste, or savory options like ham and cheese.