The Best Homemade Croissants
Making homemade croissants is a rewarding process that requires patience and precision. Here’s a step-by-step guide to help you create perfect croissants.
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup warm milk
- 2 tbsp unsalted butter, melted
- 1 cup unsalted butter, cold
Instructions
Prepare the Dough:
- In a large bowl, combine flour, sugar, and salt.
- Dissolve the yeast in the warm milk and let it sit for about 5 minutes until frothy.
- Add the yeast mixture and melted butter to the dry ingredients.
- Mix until the dough comes together. Knead the dough for about 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Prepare the Butter Layer
- Cut the cold butter into small pieces. Place the butter pieces between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a flat rectangle about 1/2 inch thick. Refrigerate until firm but still pliable.
Incorporate the Butter
- On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Place the butter layer in the center of the dough and fold the dough over the butter like an envelope, encasing the butter completely. Roll the dough out into a large rectangle, being careful not to let the butter break through the dough.
Folding and Rolling
- Perform the first fold: Fold the dough into thirds like a letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out the dough again into a large rectangle and perform the second fold (another letter fold). Wrap and refrigerate for another 30 minutes. Repeat this process one more time for a total of three folds. After the final fold, refrigerate the dough for at least 1 hour (or overnight for best results).
Shape the Croissants
- On a lightly floured surface, roll out the dough into a large rectangle about 1/4 inch thick. Using a sharp knife or pizza cutter, cut the dough into triangles (the base should be about 4 inches wide). To shape the croissants, make a small cut in the middle of the base of each triangle, then gently stretch the dough and roll it up from the base to the tip. Place the rolled croissants on a baking sheet lined with parchment paper.
Proofing:
- Cover the croissants with a clean kitchen towel and let them rise in a warm place for about 1-2 hours, or until they have doubled in size.
Baking
- Preheat your oven to 375°F (190°C).
- Brush the croissants with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a shiny, golden finish.
- Bake for 15-20 minutes, or until the croissants are golden brown and flaky.