Flaky, buttery, and deliciously authentic, yet so easy to make!
A croissant is a delicious French pastry, rolled and shaped into crescent. Puff pastry is used to make this delicacy - the dough is layered with butter, rolled and folded a few times, then rolled into its shape. It is then glazed with butter and baked. It's a perfect treat you can have for breakfast!
When you make them yourself from wholesome ingredients like real butter and milk, you won’t believe how delicious homemade croissants can be!
The croissant was crisp and soft and flaky at the same time. Just biting it made you feel cared for! – Elif Batuman
Let's start baking!
Classic French Croissants Ingredients :
To make this classic french croissants, all you need :
4 cups (500g) all purpose flour
¼ cup granulated sugar
4 teaspoon active dry yeast
2 ¼ Kosher salt
1 ¼ unsaled butter
1 cup milk
1 large egg (eggwash)
Instructions :
Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
Slice the butter thick slices and toss in the flour mixture to coat.
Add the milk and stir together until a stiff dough forms.
Wrap the dough tightly in plastic wrap and chill for 1 hour.
On a lightly floured surface, roll the dough into a long rectangle shape.
Fold it into thirds (like a letter), turn 90 degrees, and repeat 3 to 5 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion in a long rectangle shape.
Cut the dough into long, skinny triangles (about 5-inches at the wide end).
Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).
Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
A freshly baked croissant is perfect just as is!
But if you’d like to dress them up a little bit, they can be spread with all sorts of yummy toppings.
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