This Easy Croissant Recipe Will Make You Feel Like A French Pastry Chef In No Time

Ingredients:

For the Dough:

• 2 1/4 cups (280g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 packet (7g) active dry yeast
• 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water
• 1 tsp salt
• 1 cup (2 sticks or 225g) cold unsalted butter

For the Egg Wash:

• 1 egg
• 1 tbsp water

Step by Step Instructions For How To Make Croissants 

1. Activate the Yeast:

• In a small bowl, combine the warm milk and warm water.
• Sprinkle the yeast over the liquid and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

2. Mix the Dough:

• In a large mixing bowl, combine the flour, granulated sugar, and salt.
• Pour the activated yeast mixture into the dry ingredients and stir until a shaggy dough forms.

3. Knead the Dough:

• Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Add more flour if necessary to prevent sticking.

4. Chill the Dough:

• Form the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight for best results.

5. Prepare the Butter Layer:

• Place the cold unsalted butter between two sheets of parchment paper.
• Using a rolling pin, pound the butter into a 7x7-inch (18x18cm) square. Ensure it's pliable but still cold.

6. Laminate the Dough:

• Roll out the chilled dough into a larger rectangle.
• Place the butter square in the center of the dough and fold the dough over it like a letter, enclosing the butter entirely.
• Roll the dough out again into a larger rectangle, then fold it into thirds like a letter. This completes one fold.
• Chill the dough for 30 minutes.
• Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
• After the final fold, refrigerate the dough for at least 1 hour or overnight.

7. Shape the Croissants:

• Roll out the laminated dough into a large rectangle, about 1/4 inch (0.6cm) thick.
• Cut the dough into triangles. Each triangle should be about 5 inches (12cm) wide at the base.
• Roll each triangle from the base to the tip, forming a crescent shape.

8. Proof the Croissants:

• Place the shaped croissants on a baking sheet lined with parchment paper.
• Cover them loosely with plastic wrap and let them rise at room temperature for 2-3 hours until they double in size.

9. Preheat and Egg Wash:

• Preheat your oven to 400°F (200°C).
• In a small bowl, whisk together the egg and water to make an egg wash.

10. Bake the Croissants:

• Brush the proofed croissants with the egg wash.
• Bake in the preheated oven for 15-20 minutes or until they are golden brown and flaky.

11. Cool and Enjoy:

• Let the croissants cool on a wire rack for a few minutes before serving.

What NOT To Do When Making Croissants

• Don't Rush The Dough: Avoid speeding up the dough's rise or resting times. Properly letting the dough rise and rest ensures a flaky texture.
• Don't Use Warm Butter: Ensure that your butter remains cold and firm throughout the lamination process. Soft or melted butter can lead to greasy and less flaky croissants.
• Don't Skip The Folding and Rolling: Skipping or minimizing the number of folds and rolls can result in less distinct layers in your croissants. Be patient and complete the full folding and rolling process as directed.
• Don't Overwork The Dough: Be gentle when handling the dough, especially after laminating with butter. Overworking the dough can make it tough rather than flaky.
• Don't Roll The Dough Too Thin: While rolling out the dough, avoid making it too thin. A thickness of about 1/4 inch (0.6cm) is ideal. Very thin dough can result in overly crispy, less tender croissants.
• Don't Skip Chilling Time: Skipping the chilling time between folds and after shaping can cause the butter to melt and seep out, leading to uneven layers and loss of flakiness.
• Don't Open The Oven Too Soon: Avoid opening the oven door frequently while baking. Sudden temperature changes can cause the croissants to collapse. Only open the oven when necessary.