- Dish type
- French bread
There's nothing quite like homemade croissants. Serve for breakfast, as a sandwich or simply a snack.
25 people made this
IngredientsMakes: 24 croissants
- 2 tablespoons plain flour
- 340g unsalted butter, at room temperature
- 500g plain flour, divided
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 (7g) sachets dried active baking yeast
- 60ml lukewarm water
- 250ml milk
- 125ml double cream
- 1 egg
- 1 tablespoon water
MethodPrep:2hr20min ›Cook:25min ›Extra time:1day2hr chilling › Ready in:1day5hr45min
- Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or baking parchment and pat it into a 15cm square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
- Combine 250g flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (138 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the double cream to lukewarm. Add the yeast, milk and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
- Stir in the remaining 250g of flour 4 tablespoons at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with cling film. Refrigerate for 1 hour.
- To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. Place the dough on a floured surface and roll it into a 25cm square. Set the block of butter diagonally on the square dough. Bring each point of dough to the centre of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
- Starting from the centre of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in cling film and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 20 by 45cm. Fold the length of dough into thirds, like a business letter.
- If the dough is still cool, you can continue with another fold. Otherwise, wrap it in cling film and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
- Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the centre of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with cling film and refrigerate for 1 to 2 hours.
- Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in cling film and refrigerate for 4-6 hours or overnight.
- To shape the croissants, roll the dough into a 25 by 95cm rectangle on a lightly floured work surface. It should be about 5mm thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 12.5cm wide strips of dough. Use a clean ruler to mark each strip into triangles that are 12.5cm wide at their bases. Cut the triangles and place them onto baking parchment-lined baking trays. Chill for 15 to 20 minutes, if necessary.
- Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
- Arrange the croissants on the baking parchment-lined baking trays and allow to rise until doubled in size, about 1 to 2 hours.
- Preheat an oven to 220 C / Gas 7. Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.
The key to rolling out the butter and dough layers is to have them both at the same temperature when you begin. The butter should be bendable but not greasy; if it's too cold, it will be prone to cracking. Tip: take the butter square out of the refrigerator about an hour before you start laminating.
Reviews & ratingsAverage global rating:(36)
Reviews in English (27)
I love these. This recipe is also very detailed, so it's easy to follow. One problem was the cooking time. I found it took only 13-15 or so minutes. Not the 22-25 minutes in the recipe.-09 Jan 2010
Pay attention to the sizing of the croissants. If they are too small they will be crisp with very few folds inside. Try to keep the final triangles larger than 5 inches at the base. The folding process is actually much simpler than it sounds. It does not take as many chill-thaw cycles.-18 Sep 2010
I love them toasted, buttered and with strawberry jam, washed down with a mug of tea. Chalmers bakeries make the best. I've never seen them sold outside of Scotland, so below is a buttery recipe to make at home. There are now vegetarian butteries on sale in many shops.
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Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
How To Make Low-Carb Croissants
All of the details for this recipe are in the printable recipe card at the bottom of this post. First, here are some additional tips and photos that will help you as you make it:
Melt Both Types Of Cheese Together
The very first step is to melt the cream cheese and mozzarella cheese together. This is the base for the fathead dough!
I melted them in the microwave in 30-second intervals, stirring in between each one.
When the cheese is completely melted, then mix in the coconut flour, psyllium husk powder, baking powder, egg, and salt.
It is easier to mix it all together with an electric mixer. My stand mixer is such a life-saver!
Cut And Roll The Croissants
Roll the dough out until it is ¼-inch thick. Then, cut it into four equal squares.
Tip: Use a pizza cutter or a knife to cut the squares in half so they are triangles.
Next is the fun part! Start at the widest end of each triangle and roll them up to the thinnest end. This will form a croissant shape.
Bake them until they are golden. Then, brush them with melted butter before you serve them.
What To Serve With Keto Croissants
There are probably hundreds of ways you can serve these croissants.
Besides serving them with sugar-free jam for a low-carb breakfast, you can also serve them as a side dish with your favorite low-carb dinners. They will taste amazing with a bowl of keto crockpot cheeseburger soup. Or, set them on the table when you serve a low-carb pot roast.
Basically, if you can think of a meal that would taste delicious with a roll, then serve it with these keto croissants.
Traditional Buttery French Croissants for Lazy Bistro Breakfasts
I do not profess to make these all the time living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.
- 4 cups all-purpose flour (about 17 ounces), plus more as needed
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 1/2 teaspoons fine sea salt
- 2/3 cup warm water (100°F to 110°F)
- 1 tablespoon active dry yeast (from 2 [1/4-ounce] envelopes)
- 1 1/2 cups plus 3 tablespoons cold unsalted European-style butter (such as Échiré) (13 1/2 ounces), divided
- 1/2 cup whole milk
Stir together flour, 1/4 cup sugar, and salt in a medium bowl set aside. Stir together 2/3 cup warm water, yeast, and remaining 1 teaspoon sugar in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Meanwhile, place 3 tablespoons butter in a microwavable bowl, loosely cover with a paper towel, and microwave on high until melted, about 30 seconds. (Keep remaining butter refrigerated.) Add melted butter and milk to yeast mixture. With mixer running on low speed, gradually add flour mixture to yeast mixture, beating until dry ingredients are incorporated, about 6 minutes. Increase speed to medium-low, and beat until dough is smooth, elastic, and tacky, about 8 minutes. Shape dough into a ball flatten slightly. Place dough on a lightly floured large plate wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours or overnight for more flavor.
Place remaining 1 1/2 cups cold butter between 2 sheets of parchment paper let stand at room temperature 10 minutes. Using a rolling pin, pound butter to flatten and soften slightly. Removing and replacing parchment as needed, use a bench scraper and a rolling pin to shape butter into a 7 1/2-inch square block of even thickness. Refrigerate between sheets of parchment paper 15 minutes.
Unwrap chilled dough, and transfer to a lightly floured surface. Lightly flour top of dough. Roll into a 12-inch square brush off excess flour. Remove and discard top sheet of parchment paper from butter block. Using bottom sheet of parchment paper as handles and turning butter block 45 degrees, flip butter onto middle of dough square. (Butter will be in a diamond shape, leaving corners of dough square exposed.) Remove and discard parchment paper. Using a rolling pin and starting at edge of butter block, roll each dough corner away from the center until it is 8 inches long (about 1/16 inch thick), flouring as needed. Brush off excess flour. Fold one elongated dough corner up and over butter block, stretching gently into a square to fully cover butter. Repeat with remaining dough corners, creating 4 layers of thinly stretched dough covering butter block.
Lightly flour work surface if needed. Press rolling pin across dough to create trenches, evenly dispersing butter. Roll dough into a smooth 24- x 12-inch rectangle. Starting with one short side, fold dough into thirds, like a letter. Transfer to a lightly floured baking sheet. Cover tightly with plastic wrap, and refrigerate until firm, about 45 minutes. Repeat rolling, folding, and chilling process 2 times. Proceed with making Classic Croissants.
Soha Ali Khan’s Parisian Sunday Breakfast Is Making Us Crave Some Yummy Croissants Too
A Sunday breakfast is not any abnormal affair. Catching up with family and friends, watching your favorite reveals, films, studying that ebook you needed to start out, or baking bread – all these joyous actions may be executed on a Sunday. Whereas we sit up for a soothing leisurely day that’s stress-free, nothing says leisure higher than a scrumptious meal. The happiness that one feels consuming an elaborate breakfast and actually having the time to savour each chew with out the weekday rush hour, is the present of Sunday.
It appears actress Soha Ali Khan actually take pleasure in her Sundays as effectively. In a latest video she shared on her Instagram Tales, we will see a tasty breakfast of buttery croissants, meat chilly cuts with cheese, peanut butter, jam and extra. For sure, it is making us sigh with longing and starvation.
Has Soha’s yummy breakfast left you yearning for the flaky buttery scrumptious French bread roll? If sure, click on for the recipe right here.
In case you are wanting so as to add extra selection to your fancy breakfast unfold, listed here are a number of extra recipes:
It is a conventional breakfast meal of England. It’s an egg that’s mushy boiled and wrapped in scrumptious sausage meat or chilly cuts rolled in herbed bread crumbs and deep-fried or baked. Add enjoyable and scrumptious twist to your common boiled eggs with this recipe.
Do that wholesome and scrumptious Russian model of pancakes. This savoury pancake may be eaten with bitter cream or honey and even some smoked salmon or chilly cuts.
Eggs Benedict is a typical American breakfast. This recipe places a yummy twist on the normal poached eggs recipe with some creamy avocado and peppery spinach with the spicy sweetness of nutmeg. It’s not simply delectable but additionally wholesome.
A crepe is a skinny French pancake that could be very mild and made utilizing flour, milk, and honey. Crepes may be loved each savoury and candy. This recipe provides the tangy creamy feta combined with wholesome nutritious spinach to create a scrumptious savoury crepe breakfast.
Questioning what this recipe is? It is a yummy egg-y twist to a standard French toast. Made with candy caramel-y jaggery and the freshness of orange zest and jam, this recipe is good for an indulgent Sunday breakfast.
Inform us within the feedback which of those breakfast recipes from different international locations did you take pleasure in making and consuming probably the most.
The Best Keto Croissants
Serves: 12 small croissants
- 3/4 cup + 1/2 tbsp vital wheat gluten, 100g
- 1/2 cup almond flour, 60g
- 1/4 cup oat fiber, 28g
- 2 tbsp coconut flour, 14g
- 2 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 cup +1 tsp cold salted butter, 245g
- 3/4 cup cold milk (1% 2% or whole milk is fine)
- additional coconut flour for flouring surface
- heavy cream for brushing
- In a bowl, mix together all of your dry ingredients, including the yeast.
- Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold milk and stir again just until you get a very rough dough that you can form into a ball.
- Wrap the dough and place it in the fridge for 1 hour to chill.
- Next on a coconut floured surface roll the dough out into a rectangle as best you can (it's okay if it's a bit rough the first time, just gently push in the edges if pieces separate &ndash also see my tips on rolling the dough if it's dry or sticking).
- Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
- Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-6 times. (I did it 5 times).
- Fold once more and then wrap your dough and place it in the fridge to cool for another hour.
- After chilling, again on a well-floured surface, roll the dough out into a thick rectangle (it will be hard to get it very thin at this point) and cut the dough in half with a sharp knife. Wrap half the dough and place it back in the fridge.
- Working with half the dough now, roll it out into a rectangle about 1/8th of an inch thick (see photos). Optional, cut the edges off this rectangle with a pizza cutter to make for sharper edges and nicer looking croissants.
- Now cut the dough into 3 smaller rectangles and then cut those rectangles from one corner to the other to form large, long triangles (see photos).
- To roll the croissants, take the thickest end and roll it towards the smaller end. I like to pull the smaller end gently over top and pinch it into the dough to make sure the croissant doesn't come un-rolled in the oven (again, see photos). Then pull the ends of the croissant inward slightly to make it a c shape.
- Repeat this process for the rest of the dough, including the second half in the fridge.
- Place the rolled croissants on two parchment-lined baking sheets spaced evenly apart and brush them with heavy cream.
- Lightly cover the croissants with Saran Wrap and let them rise somewhere warm for
20min or longer. (* I recommend baking a test croissant to check how long they take in your oven) My oven bakes slow and they took
Nutrition for 1/12 of recipe (1 small croissant): 178 calories | 18.2g fat | 2.2g NET carbs | 7.5g protein | 3.2g fibre
Disclaimer: This post contains some affiliate links
UPDATE: SEE MY 2021 IMPROVED VERSION: The Best Keto Croissants Recipe (2021) AS WELL AS THE VIDEO ABOVE!
These were spectacular. I made them for the first time, and they turned out perfect! They were better than the real french croissants I've bought from a bakery! They were flaky and buttery! I made a few modifications to the recipe just from reading reviews. I baked them on 400 for the first ten minutes and then I baked on 375 for the last 5 or so minutes. I reduced the second baking time because my oven bakes hot. When I pulled them out they were perfect! Lastly, when I was making the croissant dough I froze the dough overnight and pulled it out an hour or two before I wanted to roll it out. That worked out perfectly with my busy schedule! Overall, it is very time consuming, but it is 100% worth it in the end.
Yes they were amazing, BUT, the temperature of the oven was just too high. the bottoms were 30 seconds from burned. I would suggest bringing the temp down to 400 and then 375 after the first 10. Also I would used a double parchment lined baking sheet, and maybe double the baking sheets to create the air in between like an air pan. Way too hot at 425 but delicious in any event.
On my first attempt at making croissants, this recipe made me feel like a pro. Although the rolls take time for turning and rising, there is very little active time involved. Very satisfying!
Wow - so much easier than I expected! Yes they do take time. I started around 5 in the evening, did the 4 "turns", did the overnight in the fridge, then shaped, rise, and bake in the morning. Made 1/2 butter croissants, 1/2 chocolate. Definitely making these again.
I made this recip.last night and it as absolutey fantastic. Very easy to handle. I made th dough a little soft and once i was done mixing the dough i knead it and let it sit for about 5 mins. Also at he begining i rolled the butter between a piece of saran wrap and let it chill in the freezer. Once the douh was ready the entire proces took about one hour. The thing with this type of dough is that you must work quickly so the butter does not melt. My family is eating as i am writing this review and they love it. Will definitely make this flaky deliciousness again.
I make these every Easter. They're a labor of love--very time consuming, but absolutely delicious.
Although I have never shied away from any culinary challenge, for some reason, I always have been afraid to tackle croissants. Perhaps it is the awe with which I regarded my neighborhood pattiser when growing up in France. But this year, finding myself at my father's with a couple extra pounds of Kate's of Maine butter (I always bring about 10 pounds of this, far the freshest and most sumptuous butter I have found, with me for the holidays), so I decided to try this recipe. I am hooked. The recipe is a cinch, and the results are fantastic. I only made one change, which I recommend to those who, like me, prefer croissants with a little touch of sweetness. At the final stage, when rolling up the triangles of dough to assemble the final croissants, I sprinkle some vanilla sugar on my work surface, gathering a light covering on both sides of the triangle before rolling it up. I also tried a variation on a few of the croissants. Before rolling the triangle, I sprinkled a mix of ground roasted nuts--varied among walnuts, hazelnuts and pecans--blending with a little flour and a pinch of vanilla powder. This added a delightful nuttiness to the finished croissants.
By the way, I don't use the bread machine anymore, I make the dough with my mix master.
I think this is the 3rd review I write for the recipe. I get raves about these croissants every time I make them. Made them for guests from France last week and they gobbled them up. Well worth the trouble and time. See my other reviews for the difference in baking I made.
This is a wonderful recipe. I only made adjustments for altitude. With the lower pressure of a higher altitude kitchen, proofing times can be cut way down. The last proof before cutting/rolling the croissants was just 2 hours vs. 8. Once cut/rolled, the proof time was just 45 minutes. Living in a drier climate, the water sprayed into the oven was not sufficient, so I placed a baking pan of water on the bottom rack of the oven, which steamed the croissants throughout the baking time. No pools of butter, no burned bottoms. Very, very good.
Although time consuming, making these croissants was worth it. They were flaky and buttery just like one would expect. My only complaint was that they were a little too salty, so in the future I would add less than a full tablespoon.
The main reason why the butter is melting is, in my opinion, because the baking temperature is too low. Bake them at 475 for 12 minutes one baking sheet at a time and you won't have that problem. Made another batch yesterday, well worth the time!
I forgot to mention that I wouldn't use baking sheets again. The runoff from the melting butter in the croissants coated the floor of my oven.
The first couple times I tried this dough I came out with croissants which had the consistency of bread. I had all but given up when a pastry chef friend of mine told me the only mistake Iɽ made was probably not letting the dough proof enough, and she was right- Iɽ missed the last rise! I cut the dough in half, letting one rise in the refridgerator as instructed and the other rise at room temperature. While still heavier than the store-bought croissants I'm used to, they were still wonderfully flaky and croissant-like. However, given the time requirement, I'll probably save this for company and stick to store-bought croissants.
One thing I forgot, I use one cup of bread flour to 3 cups of all purpose flour. Just made a batch today, 12 minutes in the oven at 475 degrees was sufficient.
I made Julia Child's recipe for many years and almost always succeeded but the recipe made only one dozen and the only way to double was to make two batches. This recipe makes 24 croissants and is easier I find though as long to make. I have made two changes. I use my bread machine to knead, cancelling the preheat cycle and timing 7 minutes of kneading. I also use Julia Child's baking instructions, painting the croissants with an egg glaze and baking at 475 degrees for 13 minutes one batch at a time. I freeze them when they are cooled and to eat, put them on a baking sheet frozen at 400 degrees for 4 minutes. Perfect
These croissants were my first attempt and were PERFECT. Buttery, with gorgeous layers and a slightly crisp brown crust. The perfect pastry. This recipe includes fantastic instructions.
My croissants turned out more like Pillsbury's Crescent Rolls that you buy at the store. Not sure where I went wrong- maybe the high altitude (5280 ft) effected the yeast? The yeast foamed initially but after all the folding and the resting for 8 hours it didn't expand very much. Any tips of wisdom is appreciated. I will make again and hopefully the 2nd time will be better!
Maybe I did something wrong, but I followed the directions: when I went to switch the sheets, my croissants were so beautifully risen. After I amnipulated them (following the recipe), they've collapsed. And yes, they are getting too brown on the bottom, even with the silver sheet. So, next time: bake one sheet at the time. Another thing, my bf, who worked at the bakery, said that when they made theirs (and those are great!), they went from the fridge to the oven, so no proffing in the room temprature. This is the direction for the regular puff pastry as well (so the butter gets cold and creates layers). This dough has yeast though. what do you think?
Just on my 4th straight from the oven w light cream cheese and blackberry jam - yum first attempt and easy. Wanted to try after seeing Meryl Streep in it's complicated movie. Always put off by rolling the butter.. So I microwaved it for 20 secs till softened & whisked till smooth then put back it fridge stirring occasionally. Then just spread it on. Also baked for 8 mins and half batch made as pains au chocolat and they are proving - can't wait!
Perfect on my first try. Very good directions. Delicious.
These are incredible. It was my first time making croissants and this recipe is very thorough. I also had black bottoms - but that was because I have old baking sheets. As long as you have a good silver sheet and some parchment these will turn out fine. It is time consuming but WELL worth the effort. Not at all as hard as I expected. Also, mine took around 8 minutes per switch, not 10. just keep an eye on them. Highly recommended!
This is the most exceptional croissant I have ever put in my mouth. My sweetie, who is hard to impress, ate these cold for days after I made them. My coworkers want me to go into business selling them. Truly exquisite. Just remember to use rimmed baking sheets so the butter that they throw off doesn't set your oven on fire. The apartment takes a few days to air out after that.
These were absolutely fantastic! Probably the clearest instructions for rolling out the dough that I've seen in a croissant recipe, too. One caveat: don't try to freeze dough - it does funky things when you defrost & use (don't know what the mechanism is, but you end up with a nice, chewy pastry swimming in a sea of melted butter). Better to bake the whole batch & freeze the baked croissants. But these truly are incredible croissants.
These are divine. I've had the recipe marked for trial for some time and I can't figure out why I waited so long to make them. I won't make that mistake again. A tip for those who had burnt bottoms, dark pans will give you pastry dark results. If you can find a new shiny silver baking sheet, your croissants will be a perfect golden colour.
Quick and Easy Butter Croissants
- Author: Sam | Ahead of Thyme
- Prep Time: 20 minutes (+ at least 4 hours waiting time)
- Cook Time: 22 minutes
- Total Time: 4 hours 42 minutes
- Yield: 8 croissants 1 x
- Diet: Vegetarian
Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique.
- ½ teaspoon active dry yeast
- 160 grams water ( 160 ml)
- 330 grams all purpose white flour (2 + ¼ cups )
- 30 grams granulated sugar ( 2 tablespoons )
- 5 grams salt ( 1 teaspoon )
- 200 grams unsaltedbutter, softened to room temperature, divided
- 1 egg, beaten (for egg wash)
Prepare the dough :
- In small cup, dissolve yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). L et it sit for 2 minutes.
- In a large bowl, add flour, sugar and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Add 20 grams butter in dough mixture and incorporate it into the dough by kneading for a few seconds.
- Cover with plastic wrap and let it sit at room temperature for 1.5 to 2 hours, until the dough doubles in size. (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).
- Place dough on a lightly-floured surface and press gently to squeeze out the air. Roll the dough into a log, and then cut into 12 equal pieces.
- Take one piece of dough and and use a rolling pin to roll it out into a rectangle approximately 6 x 10-inches. Apply a generous amount of butter on the dough and spread evenly all over.
- Take another piece of dough and roll it into the same size and stack it on top of the first piece. Apply a generous amount of butter and spread evenly all over. Repeat to produce a multi-layered dough with alternating layers of rolled out rectangular-shaped dough and butter, ending with a layer of dough.
- Wrap the stacked dough with cling film and refrigerate for at least an hour or overnight to cool down completely.
Shape the dough :
- Take out the stacked dough and roll it out into a larger rectangle, approximately 10 x 18-inches.
- Make 3 even horizontal cuts using a pizza cutter, to form 4 smaller rectangles, each measuring approximately 4.5 x 18-inches. Cut each of these rectangles in half diagonally to form 8 triangles (or initially cut dough in a zigzag pattern into 8 equal triangles).
- Take each triangle and tightly roll it up from the base of the triangle into a crescent shape. Tuck the tip underneath and place the croissant with the tip side down onto a parchment-lined baking pan. This is important because if the tip is not tucked under, it will rise and possibly detach from the croissant. Repeat with the rest of the triangles, and place them 2-inches apart on the baking pan.
- Let the croissants rise at room temperature for 1.5 hours, or in a cooler place for 2-3 hours. Once ready, the croissants will start to puff up and almost double in size.
Bake the croissants :
- Preheat oven to 425 F.
- Apply egg wash on each croissant.
- Bake at 425 F for 10 minutes, then turn the temperature down to 375 F and continue to bake for another 12 minutes until they turn golden brown.
- Remove croissants from the oven and place on a wire rack to cool for at least 10 minutes.
Use a digital scale. For the most accurate measurements, I highly recommend investing in a digital scale.
How to store croissants. Croissants are best and flakiest when served fresh on the day that they are baked. You can store them for up to 3 days in a ziploc bag at room temperature, or for up to 3 months in the freezer. To get them crispy and flaky again, just reheat for a few minutes in the air fryer or in the oven at 350 F.
Keep the dough cold. When you are rolling out the stacked and cooled dough, make sure that the dough stays cold to prevent the laminating butter from melting and getting pressed into the dough. If you find that the butter is starting to get soft from the rolling, and is being squeezed out from the edges, then place the dough back into the refrigerator for 20-30 minutes to cool down.