Croissant Recipe
Learn to make authentic French croissants with simple ingredients and clear instructions for a flaky, buttery pastry that elevates your baking skills.
Ingredients
- 18 oz All-purpose flour
- ¼ cup Granulated sugar
- 2½ teaspoon Fine sea salt or table salt
- 1 Tbsp + ½ tsp Instant yeast
- ½ cup + 2 Tbsp Cold water Keeps the dough cool,
- ½ cup + 2 Tbsp Cold whole milk
- 3 tablespoon Unsalted butter (softened, use European-style butter)
- 1¼ cups Cold unsalted butter Use European-style butter only
- 1 large Egg
- 1 egg yolk Egg yolk
- 1 pinch Salt
Instructions
- In a stand mixer, combine flour, sugar, salt, and yeast. Add water, milk, and softened butter. Mix for 3-4 minutes until a smooth dough forms. Cover and let it rise until doubled in size, about 1.5 to 2 hours.
- Cut the butter into slabs. Pound it into a 7.5-inch square and refrigerate until firm.
- Encase the cold butter in the dough. Perform fold and roll turns to create layers. Refrigerate the dough between each turn to keep it firm and manageable.
- Roll the dough into a long strip. Cut into triangles and shape them into croissants.
- Brush the shaped croissants with egg wash. Let them proof at room temperature for 1 to 2 hours until puffy and airy.
- Preheat the oven to 425°F. Brush the croissants with egg wash again. Bake for 10 minutes, rotate, and bake for an additional 8-10 minutes until golden brown. Cool before serving.
Notes
- Chill your tools to maintain the dough’s temperature during lamination.
- Be flexible with proofing time; look for a noticeable puffiness before baking.
- Ensure the butter is cold but pliable before laminating.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 2g
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