Description
Homemade Croissants Step-by-Step guide to create perfectly flaky, buttery layers in your kitchen.
Ingredients
Scale
500g All-purpose flour
60g Granulated sugar
10g Fine sea salt
10g Instant yeast
150ml Cold milk
150ml Cold water
250g Unsalted butter
1 large egg
1 tablespoon milk
Instructions
- Make the Dough: Combine flour, sugar, salt, and yeast. Add milk and water, mixing until a shaggy dough forms. Knead for 5-7 minutes, wrap, and refrigerate for at least 2 hours
- Prepare the Butter Block: Pound cold butter into an 8×8 inch square and refrigerate
- First Turn: Roll dough into a rectangle, place butter in the center, fold the dough over, roll into a rectangle, perform a single fold, wrap, and refrigerate
- Second Turn: Roll dough again into a rectangle, perform another single fold, wrap, and refrigerate
- Third Turn: Repeat for final turn, wrap, and refrigerate for at least 2 hours
- Shape the Croissants: Roll dough into a large rectangle, cut into triangles, stretch slightly, and roll into crescent shapes, placing on a baking sheet
- Proof the Croissants: Cover and proof in a warm place for 2-3 hours until doubled in size
- Bake the Croissants: Apply egg wash and bake at 200°C for 15-20 minutes until golden brow
Notes
Ensure all ingredients are cold for best results.
Remember to allow sufficient chilling times between turns for flakiness.
- Prep Time: 20 mins
- Cook Time: 15-20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg