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Homemade French Croissants

Homemade French Croissants
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Flaky, buttery croissants made from scratch. This recipe guides you through the process of laminating dough to achieve perfect layers.

Ingredients

Scale
  • 1 cup (240ml) warm milk (105-115°F/40-46°C)
  • 2 teaspoons active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 cup (226g) unsalted butter, cold

Instructions

  1. In a large bowl, dissolve yeast in warm milk. Stir in sugar and salt. Let sit for 5 minutes until foamy.
  2. Add flour to the yeast mixture and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  3. Form the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  4. Punch down the dough and roll it into a 12×12 inch square.
  5. Cut the cold butter into 1/2-inch thick slices and arrange them in the center of the dough, leaving a 1-inch border.
  6. Fold the edges of the dough over the butter, sealing it completely.
  7. Roll the dough into a 16×8 inch rectangle. Fold the dough into thirds, like a letter. This is your first ‘turn’.
  8. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  9. Repeat the rolling, folding, and chilling process two more times (for a total of three turns).
  10. After the final chill, roll the dough into a 16×12 inch rectangle.
  11. Cut the dough into triangles.
  12. Starting from the wide end, roll each triangle tightly into a crescent shape.
  13. Place croissants on a baking sheet lined with parchment paper, leaving space between them.
  14. Cover and let rise in a warm place for 1-2 hours, or until puffy.
  15. Preheat oven to 400°F (200°C).
  16. Brush croissants with an egg wash (1 egg whisked with 1 tablespoon water).
  17. Bake for 15-20 minutes, or until golden brown and flaky.
  18. Let cool on a wire rack before serving.

Notes

  • Ensure your butter is very cold for proper lamination.
  • Do not overwork the dough during folding to maintain layers.
  • Adjust baking time based on your oven.
  • Croissants are best enjoyed fresh on the day they are baked.

Nutrition

Find it online: https://kitchenvan.com/homemade-french-croissants/