Flaky French Croissants (Print Version)
# Ingredients:
→ Dough Start
01 -
1/3 cup white sugar
02 -
2 1/4 teaspoons quick-rise yeast (one packet)
03 -
3 1/2 cups plain flour
04 -
1 cup full-fat milk
05 -
2 teaspoons table salt
06 -
1/2 cup lukewarm water
→ Butter Prep
07 -
3 sticks unsalted butter, chopped into cubes, slightly cool
08 -
2 tablespoons plain flour
→ Egg Wash
09 -
1 egg, beaten for brushing over
# Instructions:
01 -
Combine sugar, flour, and salt in the mixing bowl. Toss in the yeast (proof first in warm water if it's active dry). Add the milk and water. Mix until the dough is smooth and pulls away from the bowl, about 8-10 minutes.
02 -
Shape the dough into a smooth ball, pop it into a greased bowl, cover it up, and let it sit somewhere warm for 30 minutes.
03 -
Beat the butter pieces and flour until soft but still holds shape. Wrap it into a 6-inch square with plastic, then chill while the dough rests.
04 -
Roll your dough into a 10-inch square, placing the cold butter square in the middle like a diamond. Pull the corners over the butter and seal tightly.
05 -
Stretch dough into a rectangle around 16x8 inches, then fold it like you'd fold a letter into thirds. Chill for an hour. Repeat this process two more times, chilling after each. Let it rest overnight after the last fold.
06 -
Cut rolled dough into triangles, then roll them up to form croissants. Let them rise in a warm spot until puffed and close to doubled in size, about 60-90 minutes.
07 -
Brush the tops with beaten egg, then bake in a 375°F oven for 20 minutes, until they're golden. Move them to a wire rack to cool.
# Notes:
01 -
Best enjoyed fresh on the same day, but keeps for 2 days at room temperature.
02 -
Freeze uncooked pieces before the final rise for up to 3 months.
03 -
Leftover dough makes fun treats like mini rolls or cinnamon bites.