Homemade Croissants Recipe
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| Croissants |
Croissants are a delicious and flaky pastry that can be enjoyed for breakfast, brunch, or dessert. While they may seem difficult to make, they are actually quite easy with the right recipe and instructions.
This recipe for homemade croissants is simple to follow and produces perfectly flaky pastries every time. The key to making great croissants is to use cold ingredients and to be patient with the folding process.
Ingredients
- 1 cup warm milk (105-115 degrees F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 egg, beaten
Instructions
- In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5 minutes, until the yeast is foamy.
- Add the flour and salt to the yeast mixture and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough is rising, prepare the butter. On a lightly floured surface, roll out the butter into a 12x12-inch square. Wrap the butter in plastic wrap and refrigerate.
- Once the dough has doubled in size, punch it down and roll it out into a 16x12-inch rectangle.
- Place the butter square in the center of the dough and fold the dough over the butter, so that the edges meet in the middle.
- Roll out the dough again into a 16x12-inch rectangle.
- Fold the dough in thirds, like a letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat steps 8-10 two more times.
- After the final fold, wrap the dough in plastic wrap and refrigerate overnight.
- The next morning, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat the oven to 400 degrees F.
- On a lightly floured surface, roll out the dough into a 12x18-inch rectangle.
- Cut the dough into 12 triangles.
- Starting at the wide end of the triangle, roll up the dough, making sure to seal the edges.
- Place the croissants on a baking sheet lined with parchment paper.
- Brush the croissants with the beaten egg.
- Bake the croissants for 15-20 minutes, or until golden brown.
- Let the croissants cool slightly before serving.
Tips
- For the best results, use cold ingredients and be patient with the folding process.
- If you don't have time to let the dough rise overnight, you can let it rise for 2 hours, or until doubled in size.
- To prevent the croissants from becoming too dry, brush them with the beaten egg just before baking.
- Enjoy!
