Indulge in the buttery, flaky goodness of homemade croissants with this irresistible recipe. There’s something truly special about sinking your teeth into a freshly baked croissant, its delicate layers enveloping your taste buds with a perfect balance of richness and lightness. While making croissants from scratch may seem daunting, the effort is absolutely worth it. The process involves creating a laminated dough, where layers of butter are carefully folded into the dough, resulting in that iconic crescent shape and heavenly texture. Whether you’re a seasoned baker or a novice in the kitchen, embark on a journey of creating your own golden, melt-in-your-mouth croissants. With a bit of patience and attention to detail, you’ll be rewarded with a batch of warm, fragrant croissants that rival those from a French bakery. Prepare to impress yourself and your loved ones as you master the art of crafting these delectable pastries. Get ready to experience the sheer delight of homemade croissants that will elevate your breakfast or brunch to new heights.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm milk
- 1 teaspoon salt
- 1 cup unsalted butter, chilled
- 1 egg, beaten (for egg wash)
Instructions:
- In a large mixing bowl, combine the flour, sugar, and yeast. Make a well in the center and pour in the warm milk. Stir gently until the mixture starts to come together.
- Add the salt and continue to mix until a dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
- Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, about 1/4 inch thick.
- Take the chilled butter and place it in the center of the dough. Fold the dough over the butter, sealing it tightly. Roll out the dough again into a rectangle.
- Fold the rectangle into thirds, like folding a letter. Rotate the dough 90 degrees and repeat the rolling and folding process for a total of three times. This creates the flaky layers of the croissant.
- After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight if desired.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Take the chilled dough and roll it out into a large rectangle, about 1/4 inch thick. Cut the rectangle into triangles.
- Take each triangle and gently stretch it lengthwise. Starting from the wider end, roll up the dough towards the pointed end, forming a croissant shape.
- Place the croissants on the prepared baking sheet, leaving some space between them. Brush each croissant with the beaten egg wash for a golden finish.
- Let the croissants rise at room temperature for about 30-45 minutes, or until they have puffed up.
- Bake the croissants in the preheated oven for 15-20 minutes, or until they turn golden brown.
- Remove the croissants from the oven and let them cool on a wire rack. Enjoy your homemade, freshly baked croissants!
Note: You can customize your croissants by adding fillings such as chocolate, almond paste, or ham and cheese before rolling them up.
Now you have a delicious batch of homemade croissants to savor. Bon appétit!