Croissants are the quintessential French pastry, known for their flaky layers and buttery taste. This recipe breaks down the process into manageable steps, so even beginners can enjoy fresh, homemade croissants that rival those from a Parisian bakery.
All-purpose flour provides the structure and base for the dough. It’s versatile and perfect for achieving the right texture. Granulated sugar adds a hint of sweetness that balances the rich buttery layers. Salt enhances the overall flavor, making it more pronounced. The active dry yeast is crucial for the dough to rise and develop that airy texture. Whole milk adds richness and helps activate the yeast. Unsalted butter is the star here — it needs to be cold and sliced thinly to create those irresistible layers. Lastly, the egg wash gives the croissants a beautiful golden sheen once baked.
Serve your croissants warm with a selection of jams, honey, or a bit of salted butter for a classic French breakfast. For a savory twist, pair them with cheese and cured meats. They also make a decadent base for eggs benedict or sandwiches.
Start by mixing the flour, sugar, and salt in a large bowl. Next, dissolve your packet of yeast in warm milk — make sure it's not too hot, just warm to the touch. Pour this mixture into the dry ingredients and mix until a dough forms. It might seem a bit sticky at first, but that's normal.
Transfer your dough to a floured surface and knead it until it becomes smooth and elastic. This should take about 5 to 7 minutes. Once kneaded, cover the dough with a damp towel or plastic wrap and let it rise for an hour in a warm spot, until it doubles in size.
After it has risen, roll the dough into a large rectangle. Lay thin slices of cold butter over two-thirds of the dough. You'll want the butter to be cold so it doesn't melt into the dough. Now, fold the unbuttered third over the middle, followed by the opposite end, much like you're folding a letter.
Roll the dough out again into another rectangle, and repeat the folding process twice more. This folding technique is what creates those signature flaky layers. Once done, wrap the dough in plastic wrap and let it chill in the fridge for 30 minutes.
With the dough chilled, roll it out again and cut into triangles. Take each triangle and roll it into a crescent shape, starting from the wide end. Place these on a baking sheet lined with parchment paper.
Brush each croissant with an egg wash, which is simply a beaten egg, to ensure that glossy finish. Allow them to rise for another hour before baking.
Preheat your oven to 375°F (190°C) and bake the croissants for 15-20 minutes, or until they're beautifully golden brown and flaky to the touch. Let them cool slightly before serving — if you can resist!
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