Easy Croissant
Directions
- 1In a mixing bowl, add warm milk (2 cups or 500ml), 1 egg, 1 sachet (8g) of instant yeast, and 1/4 cup (50g) of sugar. Whisk to combine.
- 2In a mixing bowl, add warm milk (2 cups or 500ml), 1 egg, 1 sachet (8g) of instant yeast, and 1/4 cup (50g) of sugar. Whisk to combine.
- 3In a mixing bowl, add warm milk (2 cups or 500ml), 1 egg, 1 sachet (8g) of instant yeast, and 1/4 cup (50g) of sugar. Whisk to combine.
- 4Add 5 cups (600g) of all-purpose flour or bread flour and 1/2 tsp of salt to the bowl.
- 5Add 5 cups (600g) of all-purpose flour or bread flour and 1/2 tsp of salt to the bowl.
- 6Add 5 cups (600g) of all-purpose flour or bread flour and 1/2 tsp of salt to the bowl.
- 7Mix to form a dough using a mixer (or by hand if you don't have a mixer).
- 8Mix to form a dough using a mixer (or by hand if you don't have a mixer).
- 9Mix to form a dough using a mixer (or by hand if you don't have a mixer).
- 10Add 1/4 cup (60g) of butter and mix for 6 minutes.
- 11Add 1/4 cup (60g) of butter and mix for 6 minutes.
- 12Add 1/4 cup (60g) of butter and mix for 6 minutes.
- 13Cover the dough and let it rise until it doubles in size.
- 14Cover the dough and let it rise until it doubles in size.
- 15Cover the dough and let it rise until it doubles in size.
- 16Once doubled, punch down the dough and cut it into 6 equal parts.
- 17Once doubled, punch down the dough and cut it into 6 equal parts.
- 18Once doubled, punch down the dough and cut it into 6 equal parts.
- 19Roll out each dough piece and layer them, spreading unsalted butter (60g) between each layer.
- 20Roll out each dough piece and layer them, spreading unsalted butter (60g) between each layer.
- 21Roll out each dough piece and layer them, spreading unsalted butter (60g) between each layer.
- 22Wrap the layered dough and refrigerate for 40 minutes.
- 23Wrap the layered dough and refrigerate for 40 minutes.
- 24Wrap the layered dough and refrigerate for 40 minutes.
- 25After 40 minutes, spread out the dough as thinly as possible. Then, cut it into triangles (16 pieces).
- 26After 40 minutes, spread out the dough as thinly as possible. Then, cut it into triangles (16 pieces).
- 27After 40 minutes, spread out the dough as thinly as possible. Then, cut it into triangles (16 pieces).
- 28Roll out each triangle to form a croissant shape.
- 29Roll out each triangle to form a croissant shape.
- 30Roll out each triangle to form a croissant shape.
- 31Cover the formed croissants and let them rest for 30 minutes.
- 32Cover the formed croissants and let them rest for 30 minutes.
- 33Cover the formed croissants and let them rest for 30 minutes.
- 34Brush the croissants with egg wash (1 egg + 1 tsp water).
- 35Brush the croissants with egg wash (1 egg + 1 tsp water).
- 36Brush the croissants with egg wash (1 egg + 1 tsp water).
- 37Bake the croissants for 30 minutes at 350°F.
- 38Bake the croissants for 30 minutes at 350°F.
- 39Bake the croissants for 30 minutes at 350°F.
- 40Rub butter on top (optional).
- 41Rub butter on top (optional).
- 42Rub butter on top (optional).
Ingredients
- 2 cups warm milk
- 2 cups warm milk
- 2 cups warm milk
- 500 ml warm milk
- 500 ml warm milk
- 500 ml warm milk
- 1 egg
- 1 egg
- 1 egg
- 1 satchet instant yeast
- 1 satchet instant yeast
- 1 satchet instant yeast
- 8 g instant yeast
- 8 g instant yeast
- 8 g instant yeast
- 0.25 cup sugar
- 0.25 cup sugar
- 0.25 cup sugar
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 5 cups all purpose flour or bread flour
- 5 cups all purpose flour or bread flour
- 5 cups all purpose flour or bread flour
- 600 g all purpose flour or bread flour
- 600 g all purpose flour or bread flour
- 600 g all purpose flour or bread flour
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.25 cup butter
- 0.25 cup butter
- 0.25 cup butter
- 60 g butter
- 60 g butter
- 60 g butter
- 60 g unsalted butter
- 60 g unsalted butter
- 60 g unsalted butter
- 1 egg
- 1 egg
- 1 egg
- 1 tsp water
- 1 tsp water
- 1 tsp water
- 60 g butter
- 60 g butter
- 60 g butter
Equipment
mixing bowlwhiskmixerdough scraperrolling pinbaking sheetpastry brush