Homemade Croissants

By Ben · cooked up in Sprig

Conquer your baking fears with these golden brown, extra flaky homemade croissants that are crisp on the outside and soft on the inside. One bite of this delicate French pastry will transport you to a quaint French bakery with unbelievable buttery layers.

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.

Chef's tips

Nutrition (per serving, estimated)

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