Croissants are a beloved French pastry known for their flaky, buttery layers. This homemade croissant recipe, while a bit time-consuming, yields wonderfully crisp and airy pastries perfect for breakfast or a special treat.
Preparation Time
Preparation: 1 hour
Chilling: 40 minutes
Fermentation: 2-3 hours
Baking: 16 minutes
Total: Approximately 4-5 hours
Ingredients
300g (2 cups) bread flour
4g (1/2 tbsp.) instant yeast
25g (2 tbsp.) sugar
1 egg (approximately 50g)
145g (0.6 cup) milk
3g (1/2 tsp) salt
20g (1.4 tbsp.) unsalted butter (for dough)
90g (6 tbsp.) unsalted butter (for layering)
Directions
Prepare the Dough:
In a large mixing bowl, combine bread flour, instant yeast, and sugar.
Add the egg and milk to the dry ingredients, mixing until a rough dough forms.
Add the salt and 20g of unsalted butter to the dough, kneading until smooth and elastic.
Let the dough rest for 10 minutes.
Divide and Shape:
Divide the dough into 9 equal parts, approximately 60 grams each.
Roll each piece into a ball and then flatten into a disc of about 20cm in diameter.
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