On the lookout for the proper home made croissant recipe? This step-by-step information will show you how to make flaky croissants with buttery, golden layers, similar to you’d discover at a French bakery. Utilizing European-style butter and the standard laminated dough methodology, these croissants are deliciously mild and ethereal. Whether or not you’re a baking fanatic or a newbie, this recipe will train you find out how to create essentially the most irresistible croissants at residence. Excellent for breakfast, brunch, or an indulgent snack, these basic croissants are positive to impress!
Elements
For the Croissant Dough:
- 18 oz all-purpose flour (about 4 cups)
- ¼ cup + 1 tablespoon granulated sugar
- 2½ teaspoons superb sea salt
- 1 tablespoon + ½ teaspoon immediate yeast
- ½ cup + 2 tablespoons chilly water
- ½ cup + 2 tablespoons chilly entire milk
- 3 tablespoons unsalted butter (softened, ideally European-style)
For the Butter Layer:
- 1¼ cups chilly, unsalted butter (European-style)
For the Egg Wash:
- 1 giant egg
- 1 egg yolk
- Pinch of salt
Directions
1. Put together the Croissant Dough:
- In a stand mixer bowl, mix the flour, sugar, salt, and yeast. Whisk to mix.
- Add water, milk, and softened butter to the bowl. Utilizing the dough hook, combine on pace 2 for 3-4 minutes till a clean dough varieties.
- Cowl the bowl with plastic wrap and let the dough rise in a heat place (75-90°F) for about 1½ to 2 hours, or till almost doubled in measurement.
- As soon as risen, flip the dough onto a plastic-wrapped reducing board and form it right into a 10½-inch sq.. Cowl and refrigerate for 1-2 hours.
2. Pound the Butter:
- Reduce chilly butter into ½-inch thick slabs. Prepare them on parchment paper to type a 5-inch sq.. Cowl with one other sheet of parchment and use a rolling pin to pound the butter right into a 7½-inch sq.. Refrigerate till absolutely chilled.
3. Laminate the Dough:
- Place the butter at an angle on the dough (with corners dealing with the middle), then fold the dough over the butter, urgent the perimeters to encase it absolutely.
- Roll the dough out to a 8×24-inch rectangle. Fold into thirds and freeze for 20 minutes or refrigerate for 1 hour.
- Repeat the method two extra occasions, rolling and folding, refrigerating in between. You’ll be able to refrigerate in a single day at this level if wanted.
4. Form the Croissants:
- Roll the dough into an extended 8-inch broad by 44-inch lengthy strip. Trim the dough to 40 inches.
- Mark the dough in 5-inch intervals alongside the highest and 2½-inch intervals on the backside. Reduce the dough into 15 triangles.
- For every triangle, reduce a ½-inch slit on the base and gently stretch the dough. Roll up every triangle tightly right into a croissant form and place on parchment-lined baking sheets.
5. Proof the Croissants:
- Make the egg wash by whisking 1 egg, 1 egg yolk, and a pinch of salt.
- Brush the croissants with egg wash and refrigerate any leftover egg wash.
- Let the croissants proof at room temperature for 1-2 hours or till noticeably elevated in measurement.
6. Bake the Croissants:
- Preheat the oven to 425°F.
- Brush the croissants once more with the remaining egg wash.
- Bake for 10 minutes, then rotate the pans and bake for an additional 8-10 minutes till golden brown. Cool on a wire rack earlier than serving.
Why You’ll Love This Recipe
This basic croissant recipe creates buttery, flaky croissants with an ideal golden-brown end. Made with European-style butter for an extra-rich style, it’s ultimate for breakfast or as a scrumptious snack any time of day. The laminated dough approach leads to mild, ethereal layers, making each chew a melt-in-your-mouth expertise. Selfmade croissants are a labor of affection that’s completely definitely worth the effort!
Ideas
- Use chilly butter all through the method to realize these excellent, flaky layers.
- Make certain to permit sufficient time for the dough to sit back and relaxation between every step to make sure optimum texture.
- For those who’re quick on time, you may refrigerate the dough in a single day after the ultimate flip and form the croissants the subsequent day.
Variations and Substitutions
- Vegan Croissants: Use a plant-based butter and a dairy-free milk various.
- Stuffed Croissants: Add fillings like chocolate, almond paste, or ham and cheese earlier than rolling up the dough.
- Gluten-Free: Substitute with a high-quality gluten-free all-purpose flour mix, although the feel could differ.
FAQs
- Can I freeze the croissant dough? Sure! You’ll be able to freeze the laminated dough after the ultimate flip. When able to bake, let it thaw and proof earlier than shaping.
- How do I stop the croissants from shrinking throughout baking? Make certain the dough is absolutely chilled earlier than shaping and proofing. Additionally, don’t skip the step of letting the dough relaxation in between turns.
- Can I exploit all-purpose flour as a substitute of bread flour? Sure, however utilizing bread flour offers a barely chewier, better-textured croissant.
Serving
Serve your freshly baked croissants heat with butter, jam, or perhaps a drizzle of honey. They’re excellent for a French-inspired breakfast, brunch gatherings, or as a aspect to your favourite soups and salads.
Ideas
- Pair these croissants with a scorching cup of espresso, tea, or a freshly made latte for an entire breakfast expertise.
- Use croissants for a sublime brunch unfold, providing candy and savory fillings or take pleasure in them plain for the proper pastry indulgence.
Basic Croissant Recipe
Elements
-
For the Croissant Dough:
-
18 oz all-purpose flour (about 4 cups)
-
¼ cup + 1 tablespoon granulated sugar
-
2½ teaspoons superb sea salt
-
1 tablespoon + ½ teaspoon immediate yeast
-
½ cup + 2 tablespoons chilly water
-
½ cup + 2 tablespoons chilly entire milk
-
3 tablespoons unsalted butter (softened, ideally European-style)
-
For the Butter Layer:
-
1¼ cups chilly, unsalted butter (European-style)
-
For the Egg Wash:
-
1 giant egg
-
1 egg yolk
-
Pinch of salt
Instructions
- Put together the Croissant Dough:
- In a stand mixer bowl, mix the flour, sugar, salt, and yeast. Whisk to mix.
- Add water, milk, and softened butter to the bowl. Utilizing the dough hook, combine on pace 2 for 3-4 minutes till a clean dough varieties.
- Cowl the bowl with plastic wrap and let the dough rise in a heat place (75-90°F) for about 1½ to 2 hours, or till almost doubled in measurement.
- As soon as risen, flip the dough onto a plastic-wrapped reducing board and form it right into a 10½-inch sq.. Cowl and refrigerate for 1-2 hours.
- Pound the Butter:
- Reduce chilly butter into ½-inch thick slabs. Prepare them on parchment paper to type a 5-inch sq.. Cowl with one other sheet of parchment and use a rolling pin to pound the butter right into a 7½-inch sq.. Refrigerate till absolutely chilled.
- Laminate the Dough:
- Place the butter at an angle on the dough (with corners dealing with the middle), then fold the dough over the butter, urgent the perimeters to encase it absolutely.
- Roll the dough out to a 8×24-inch rectangle. Fold into thirds and freeze for 20 minutes or refrigerate for 1 hour.
- Repeat the method two extra occasions, rolling and folding, refrigerating in between. You’ll be able to refrigerate in a single day at this level if wanted.
- Form the Croissants:
- Roll the dough into an extended 8-inch broad by 44-inch lengthy strip. Trim the dough to 40 inches.
- Mark the dough in 5-inch intervals alongside the highest and 2½-inch intervals on the backside. Reduce the dough into 15 triangles.
- For every triangle, reduce a ½-inch slit on the base and gently stretch the dough. Roll up every triangle tightly right into a croissant form and place on parchment-lined baking sheets.
- Proof the Croissants:
- Make the egg wash by whisking 1 egg, 1 egg yolk, and a pinch of salt.
- Brush the croissants with egg wash and refrigerate any leftover egg wash.
- Let the croissants proof at room temperature for 1-2 hours or till noticeably elevated in measurement.
- Bake the Croissants:
- Preheat the oven to 425°F.
- Brush the croissants once more with the remaining egg wash.
- Bake for 10 minutes, then rotate the pans and bake for an additional 8-10 minutes till golden brown. Cool on a wire rack earlier than serving.
