CROISSANT Recipe / Flaky & Crisp Butter Croissant

70 mins
Serves 12
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Directions

  1. 1In a bowl, combine 3 tbsp of sugar, 2 tsp of instant dry yeast, and 1 cup of lukewarm fresh milk. Stir well until sugar dissolves.
  2. 2In a bowl, combine 3 tbsp of sugar, 2 tsp of instant dry yeast, and 1 cup of lukewarm fresh milk. Stir well until sugar dissolves.
  3. 3In a bowl, combine 3 tbsp of sugar, 2 tsp of instant dry yeast, and 1 cup of lukewarm fresh milk. Stir well until sugar dissolves.
  4. 4Add 3 cups of all-purpose flour and 1/2 tsp of salt to the bowl. Mix until doughy.
  5. 5Add 3 cups of all-purpose flour and 1/2 tsp of salt to the bowl. Mix until doughy.
  6. 6Add 3 cups of all-purpose flour and 1/2 tsp of salt to the bowl. Mix until doughy.
  7. 7Knead the dough by hand until no more dry flour is visible. Form it into a ball.
  8. 8Knead the dough by hand until no more dry flour is visible. Form it into a ball.
  9. 9Knead the dough by hand until no more dry flour is visible. Form it into a ball.
  10. 10Place the dough on a floured surface and flatten it. Add 2 tbsp of unsalted butter and knead until smooth.
  11. 11Place the dough on a floured surface and flatten it. Add 2 tbsp of unsalted butter and knead until smooth.
  12. 12Place the dough on a floured surface and flatten it. Add 2 tbsp of unsalted butter and knead until smooth.
  13. 13Cover the dough and let it proof for 1 hour or until doubled in size.
  14. 14Cover the dough and let it proof for 1 hour or until doubled in size.
  15. 15Cover the dough and let it proof for 1 hour or until doubled in size.
  16. 16Press air out from the dough and flatten it into a disc.
  17. 17Press air out from the dough and flatten it into a disc.
  18. 18Press air out from the dough and flatten it into a disc.
  19. 19Divide the dough into 12 equal parts (approx. 60 grams each) and shape each piece into a ball.
  20. 20Divide the dough into 12 equal parts (approx. 60 grams each) and shape each piece into a ball.
  21. 21Divide the dough into 12 equal parts (approx. 60 grams each) and shape each piece into a ball.
  22. 22Place the dough balls on a baking sheet lined with parchment paper. Cover and let it rest for 2 hours.
  23. 23Place the dough balls on a baking sheet lined with parchment paper. Cover and let it rest for 2 hours.
  24. 24Place the dough balls on a baking sheet lined with parchment paper. Cover and let it rest for 2 hours.
  25. 25Dust some flour on a flat surface and roll out each dough ball into a disc (approx. 18-20 cm diameter).
  26. 26Dust some flour on a flat surface and roll out each dough ball into a disc (approx. 18-20 cm diameter).
  27. 27Dust some flour on a flat surface and roll out each dough ball into a disc (approx. 18-20 cm diameter).
  28. 28Layer the discs, spreading softened unsalted butter on top of each layer before adding the next. Wrap it well and place it in the freezer for about 20-30 mins or refrigerate for 1-2 hours or overnight.
  29. 29Layer the discs, spreading softened unsalted butter on top of each layer before adding the next. Wrap it well and place it in the freezer for about 20-30 mins or refrigerate for 1-2 hours or overnight.
  30. 30Layer the discs, spreading softened unsalted butter on top of each layer before adding the next. Wrap it well and place it in the freezer for about 20-30 mins or refrigerate for 1-2 hours or overnight.
  31. 31Roll out the layered dough into a rectangle (50 x 30 cm).
  32. 32Roll out the layered dough into a rectangle (50 x 30 cm).
  33. 33Roll out the layered dough into a rectangle (50 x 30 cm).
  34. 34Cut the dough into long triangular shapes.
  35. 35Cut the dough into long triangular shapes.
  36. 36Cut the dough into long triangular shapes.
  37. 37Roll each triangular piece from the wide end to the tip, making a croissant shape.
  38. 38Roll each triangular piece from the wide end to the tip, making a croissant shape.
  39. 39Roll each triangular piece from the wide end to the tip, making a croissant shape.
  40. 40Place the croissants on a baking sheet. Brush the top with egg wash (1 egg yolk + 1 tbsp milk) or milk only. Bake in a preheated oven at 180°C (360°F) for 20-25 mins, or until puffed up and browned.
  41. 41Place the croissants on a baking sheet. Brush the top with egg wash (1 egg yolk + 1 tbsp milk) or milk only. Bake in a preheated oven at 180°C (360°F) for 20-25 mins, or until puffed up and browned.
  42. 42Place the croissants on a baking sheet. Brush the top with egg wash (1 egg yolk + 1 tbsp milk) or milk only. Bake in a preheated oven at 180°C (360°F) for 20-25 mins, or until puffed up and browned.

Ingredients

  • 3 tbsp sugar
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 2 tsp instant dry yeast
  • 2 tsp instant dry yeast
  • 2 tsp instant dry yeast
  • 1 cup fresh milk
  • 1 cup fresh milk
  • 1 cup fresh milk
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 100 grams unsalted butter
  • 100 grams unsalted butter
  • 100 grams unsalted butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk

Equipment

bowlwooden spoonbaking sheetparchment paperkniferolling pinplastic wrap