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Croissants Recipe

This from-scratch croissant recipe takes you through the process of making golden, buttery layers with a delicate, flaky texture. Ideal for breakfast or as a special treat, these traditional French pastries are worth every step for bakery-quality results at home!

Prep Time 40 mins
Cook Time 15 mins
Rest Time 10 hrs
Total Time 10 hrs 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 196 kcal
Best Season: Suitable throughout the year
Description

This from-scratch croissant recipe takes you through the process of making golden, buttery layers with a delicate, flaky texture. Ideal for breakfast or as a special treat, these traditional French pastries are worth every step for bakery-quality results at home!

Ingredients
  • 3 tbsp Warm Water (110 degrees F/45 degrees C)
  • 1 1/4 tsp Active Dry Yeast
  • 1 tsp White Sugar
  • 1 1/4 cups All-purpose flour
  • 2/3 cup Warm Milk
  • 2 tsp White Sugar
  • 1 1/2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 2/3 cup Unsalted Butter (Chilled)
  • 1 large Egg
  • 1 tbsp Water
Instructions
  1. 1
    Combine warm water, yeast, and 1 teaspoon of sugar in a small bowl. Let it stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2
    Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons of sugar, and salt in a separate bowl; blend the milk mixture, yeast mixture, and oil into the flour. Mix well and knead until smooth. Cover and let rise until over tripled in volume, about 3 hours.
  3. 3
    Deflate gently, and let rise again until doubled, about another 3 hours.
  4. 4
    Deflate dough and chill for 20 minutes.
  5. 5
    Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
  6. 6
    Smear butter over the top two-thirds, leaving a 1/4-inch margin all around. Fold the unbuttered third over the middle third, and the buttered top third down over that.
  7. 7
    Turn 90 degrees so that the folds are to the left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
  8. 8
    Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill for 2 hours.
  9. 9
    Preheat the oven to 475 degrees F (245 degrees C).
  10. 10
    To shape, roll dough out to a 20x5-inch rectangle. Cut it in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
  11. 11
    Roll each triangle lightly to elongate the point and make it 7 inches long. Grab the other two points and stretch them out slightly as you roll them up.
  12. 12
    Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
  13. 13
    In a small bowl, beat together eggs and 1 tablespoon water. Glaze croissants with egg wash.
  14. 14
    Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 196kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 46mg16%
Sodium 304mg13%
Potassium 57mg2%
Total Carbohydrate 16g6%
Dietary Fiber 1g4%
Sugars 2g
Protein 3g6%
Calcium 24 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://therecipenook.com/recipe/croissants-recipe/