Homemade Croissants

Shared by Ben · with credit

Original recipe from sallysbakingaddiction.com · shared with credit by Ben

I make these when I have a lazy weekend to spare, folding the butter in slowly until the layers turn flaky and golden. They come out buttery and light, perfect with coffee on a quiet morning.

Ingredients

• 4 cups (480g) bread flour or all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast or instant yeast
• 1 1/4 cups (300ml) cold whole milk
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled

• 1 cup (226g) unsalted butter, room temperature
• 1/4 cup (30g) all-purpose flour

• 1 large egg
• 1 tablespoon milk or heavy cream

Instructions

1. Make dough from butter, flour, sugar, salt, yeast, and milk. The mixer will beat the dough for about 5 minutes.
2. Cover the dough and let it rest in the refrigerator for 30 minutes.
3. Roll out the dough into a 14×10-inch rectangle using a clean ruler or measuring tape.
4. Cover the rolled out dough and chill it for 4 hours or overnight.

1. Start with softened butter, beat it with flour so it has some stability, then spread into a rectangle and chill it.

1. Enclose the butter layer inside the dough.
2. Roll out the dough into another large rectangle, then fold it back together.
3. Roll out the dough again, fold it back together again.
4. Roll out the dough one more time, fold it back together.

1. Shape the croissants.
2. Apply egg wash made from 1 large egg and 1 tablespoon milk or heavy cream.
3. Bake until golden brown, extra flaky, crisp on the outside, and soft on the inside.

Nutrition (per serving, estimated)

More from Ben

Cheddar Cheese and Scallion Scones

Chicken Lettuce Wraps

Mushroom Quesabirria Tacos

Are you this recipe's original author or publisher? Report a problem