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French Croissant

Freshly baked French croissants on white plate
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Classic French croissants are flaky, buttery pastries with a light, airy texture and a golden crisp crust, perfect for breakfast or a delightful snack.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 1/4 cups cold unsalted butter
  • 1 large egg (for egg wash)

Instructions

  1. In a small bowl, dissolve yeast in warm water and milk with a teaspoon of sugar. Let sit for 5–10 minutes until frothy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and mix to form a dough.
  3. Knead dough on a floured surface for about 5 minutes until smooth. Shape into a ball and refrigerate for 1 hour.
  4. Roll cold butter into a thin rectangular sheet between parchment paper. Chill until firm.
  5. Roll out chilled dough into a larger rectangle and place the butter sheet in the center. Fold dough layers over butter to encase it completely.
  6. Roll out the dough and fold it in thirds (like a letter). Refrigerate for 30 minutes. Repeat the rolling and folding process 3 times, chilling between each fold.
  7. Roll dough into a large rectangle about 1/4 inch thick. Cut into triangles.
  8. Roll each triangle from the wide end to the tip to form a crescent shape. Place on baking trays lined with parchment paper.
  9. Brush croissants with beaten egg for a glossy finish.
  10. Let croissants proof at room temperature for 1–2 hours until doubled in size.
  11. Preheat oven to 400°F (200°C). Bake croissants for 15–20 minutes or until golden brown and flaky.
  12. Cool slightly before serving.

Notes

For extra flavor, try adding a thin layer of almond paste inside before rolling or brush with melted butter immediately after baking for a richer crust.

Find it online: https://foodsforyoursoul.com/perfect-french-croissant-recipe/