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Croissants

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Experience the buttery, flaky perfection of homemade croissants, a classic French pastry that’s well worth the effort. Made by folding and rolling layers of butter into a soft, yeasted dough, these croissants bake up golden and crisp on the outside, with a light, airy interior. Try making them at home for a delightful breakfast treat or an elegant addition to any meal, and savor the delicious, melt-in-your-mouth results.

Ingredients

Units Scale
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the Dough: Warm milk and water to 110°F (45°C). Dissolve sugar in the liquid, then add yeast. Let sit for 5 minutes. Mix flour and salt in a large bowl. Add yeast mixture and knead until smooth. Let dough rise for 1-2 hours.
  2. Prepare the Butter: Place butter between two sheets of parchment paper and pound with a rolling pin until flat and about 1/2 inch thick.
  3. Roll and Fold: Roll out dough into a large rectangle. Place the butter in the center, fold the dough over it, and roll out again. Fold dough into thirds, chill for 30 minutes, and repeat rolling and folding twice more.
  4. Shape and Proof: Roll dough out to 1/4 inch thick and cut into triangles. Roll up each triangle from the wide end to the tip. Place on a baking sheet, brush with egg wash, and let rise for 1 hour.
  5. Bake: Preheat oven to 375°F (190°C). Bake croissants for 15-20 minutes until golden brown.

Find it online: https://whattoeatathome.com/croissants-recipe/