Croissants Recipe
Follow this recipe to bake delicious, flaky croissants, a classic French pastry favorite.
Equipment
- 1 Rolling Pin For rolling out the dough
- 1 Baking sheet For baking the croissants
- 1 Parchment paper To line the baking sheet
- 1 Pastry brush For applying egg wash
Ingredients
- 500 g All-purpose flour Plus extra for dusting
- 55 g White sugar
- 10 g Salt
- 10 g Active dry yeast
- 300 ml Whole milk Room temperature
- 270 g Unsalted butter Cold, for laminating
- 1 Egg Beaten, for egg wash
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast.
- Gradually add the milk and mix until a dough forms.
- Knead the dough until smooth, cover with cling film, and let it rest in the refrigerator for at least 6 hours or overnight.
- Roll the cold butter between two sheets of parchment paper into a 20x20 cm square.
- Roll the dough into a 40x20 cm rectangle.
- Place the butter in the center of the dough rectangle, fold the dough over the butter encasing it completely.
- Roll the dough into a 60x20 cm rectangle, then fold it into thirds like a letter.
- Wrap in plastic and refrigerate for 1 hour. Repeat the rolling and folding process two more times.
- After the final fold, chill the dough for another hour.
- Roll the dough into a 40x30 cm rectangle and cut into triangles.
- Roll each triangle from base to tip to shape the croissants.
- Place on a parchment-lined baking sheet, cover with a clean towel, and let rise until doubled in size (about 2 hours).
- Preheat the oven to 200°C (390°F).
- Brush the croissants with beaten egg, then bake for 15-20 minutes or until golden brown.
- Cool on a wire rack before serving.
Notes
For extra flaky layers, ensure that the butter and dough are kept cold throughout the lamination process.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 5gVitamin A: 20000IUCalcium: 500mgIron: 0.4mg
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