Description
Homemade croissants deliver that bakery aroma and crisp layers without requiring professional machinery.
Ingredients
- 4 cups (about 500 g) all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/4 cups (about 285 g) unsalted butter, cold (for laminating)
- 1 1/2 cups warm milk (about 100–110°F / 38–43°C)
- 1 large egg, beaten (for egg wash)
Instructions
- In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- Slowly pour in the warm milk while stirring to bring the dough together. Use a spatula or wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 4–6 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Shape the cold butter into a flat rectangle about 1/2-inch thick.
- Roll the rested dough into a rectangle large enough to fully encase the butter. Place the butter slab on one half and fold the dough edges over it.
- Roll the dough-and-butter package into a long rectangle and fold into thirds—this is the first turn. Chill for 30 minutes.
- Repeat the roll-and-fold process two more times, chilling 30 minutes between each turn.
- After the final chill, roll the dough into a 1/4-inch thick rectangle and cut into triangles.
- Take each triangle, stretch the base, and roll from base to tip, tucking the tip underneath.
- Let the shaped croissants rise for 45–60 minutes until puffy.
- Brush with beaten egg and bake in a preheated oven at 400°F (200°C) for 15–20 minutes until golden brown.
Notes
Keep the butter cold and shorten turns if your kitchen is warm. Avoid over-flouring to maintain flaky layers.