Is there anything better than the smell of homemade croissants baking in the oven? Indulgent buttery, flaky goodness, these French pastry goodies are one of our favorite guilty pleasures! With a few simple ingredients and a little patience, you’ll be able to create these delectable pastries right in your own kitchen. However be warned, you need a little time to make croissants as they are best started the day before you want to bake them.
- 500g all-purpose flour (4 cups)
- 7g instant yeast (2 1/4 teaspoons)
- 50g granulated sugar (1/4 cup)
- 10g salt (2 teaspoons)
- 250ml whole milk, warmed (1 cup)
- 250g unsalted butter, cold (1 cup)
- 1 large egg, beaten
- Extra flour for dusting
For the Egg Wash
- 1 large egg
- 15ml water (1 tablespoon)
- In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt and mix well.
- Gradually add the warm milk to the dry ingredients. Stir until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper or plastic wrap. Using a rolling pin, pound the butter to soften it slightly, then roll it out into a 20x20cm (8×8 inch) square. Place the butter block in the refrigerator to chill.
- Once the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a 30x30cm (12×12 inch) square.
- Take the chilled butter block out of the refrigerator and place it diagonally on the rolled-out dough square. Fold the corners of the dough over the butter block, so it is completely encased.
- Roll the dough gently to flatten it slightly, being careful not to let the butter break through the dough. Fold the dough in thirds, like a letter. This completes the first “turn.”
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up. Repeat the rolling and folding process three more times, chilling the dough for 30 minutes between each turn.
- After the final turn, wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight. This resting time allows the dough to relax and develop flavor.
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the croissant dough to a thickness of about 1/4 inch. Cut the dough into triangles, about 8 inches wide at the base.
- Starting from the base of each triangle, roll the dough towards the pointed end, shaping it into a crescent. Place the shaped croissants on the prepared baking sheet, leaving space between them to expand.
- In a small bowl, whisk together the egg and water to make the egg wash. Brush the croissants with the egg wash.
- Bake the croissants for 15-20 minutes or until they are golden brown and puffed up.
- Remove the croissants from the oven and let them cool on a wire rack before serving (or if you are like us, eat them piping hot from the oven!)