Croissants
Experience the joy of baking with homemade croissants that boast flaky, buttery layers and delightful aromas, perfect for any occasion.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1.25 cups cold milk
Butter Layer
- 1.25 cups unsalted butter (cold) Cold butter is essential for lamination.
Egg Wash
- 1 whole egg For egg wash to give croissants a golden color.
Instructions
Preparation
- In a large bowl, combine flour, sugar, salt, and yeast.
- Add cold milk and mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
Lamination
- Roll out the cold butter between two sheets of parchment paper into a rectangle.
- Roll the dough into a larger rectangle and place the butter rectangle in the center.
- Fold the dough over the butter, sealing the edges.
- Roll it out and fold it into thirds like a letter.
- Refrigerate for 30 minutes, then repeat the rolling and folding process two more times.
Final Steps
- Roll out the final dough into a large rectangle, cut it into triangles, and roll them up to form croissants.
- Place on a baking sheet and let rise for about 1 hour.
- Preheat the oven to 400°F (200°C) and brush croissants with egg wash.
- Bake for 15-20 minutes until golden brown.
Notes
Store croissants in an airtight container at room temperature for up to two days, or freeze them wrapped in plastic for up to two months. Reheat in the oven for best results.