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Croissants Recipe

User Rating 2.5 Star Rating (3 Reviews)

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Croissants
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Warm and buttery, this croissant recipe is the foundation of numerous pastry creations. Served alone, croissant rolls are the ubiquitous French breakfast food.

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours, 15 minutes

Ingredients:

  • 4 teaspoons instant dried yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 1 egg
  • 2 tablespoons milk

Preparation:

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

Using a sharp knife, cut the dough diagonally to make 20 triangles. Pull the tip of each triangle taut and then roll the croissants up from the base curving the ends slightly to make a crescent shape. Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.

Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.

This croissants recipe makes 20 servings.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Takes longer than it says, Member eunjutubbs

This recipe took me about 5 hours and the results were a huge mess. Would have liked more pictures showing steps and some more sub steps instead of a huge blob and paragraph. Not what I wanted, wont make this again.

8 out of 11 people found this helpful.

See all 3 reviews

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