Easy Croissant
Directions
- 1Add 2 cups (500ml) of warm milk into a large bowl.
- 2Add 1 egg to the milk.
- 3Add 1 sachet (8g) of instant yeast.
- 4Add 1/4 cup (50g) of sugar.
- 5Mix the ingredients together with a whisk.
- 6Add 5 cups (600g) of all-purpose flour or bread flour.
- 7Add 1/2 tsp of salt.
- 8Mix to form a dough using a stand mixer or by hand.
- 9Add 1/4 cup (60g) of butter to the dough.
- 10Mix for 6 minutes until the butter is incorporated and a smooth dough is formed.
- 11Cover the dough and let it rise until its size doubles.
- 12Punch down the dough to release air.
- 13Cut the dough into 6 equal parts using a dough scraper.
- 14Roll out one part of the dough as thin as you can.
- 15Spread unsalted butter over the rolled-out dough.
- 16Layer another rolled-out dough on top and spread butter, continuing until all 6 layers are stacked.
- 17Wrap the layered dough with plastic wrap and refrigerate for 40 minutes.
- 18Take the dough out of the refrigerator and spread it out as thin as you can with a rolling pin.
- 19Cut the large round dough into triangles (16 pieces shown).
- 20Take each triangle and roll it out to form the croissant shape.
- 21Place the rolled croissants on a baking sheet lined with parchment paper.
- 22Cover the croissants and let them rise for 30 minutes.
- 23Brush the croissants with an eggwash (1 egg + 1 tsp water).
- 24Bake for 30 minutes at 350°F.
- 25Rub butter on the warm croissants (optional).
Ingredients
- 2 cups Warm milk
- 1 egg
- 1 satchet (8g) Instant yeast
- 0.25 cup (50g) Sugar
- 5 cups (600g) All purpose flour Or bread flour
- 0.5 tsp Salt
- 0.25 cup (60g) Butter
- Unsalted butter
- Eggwash: 1 egg + 1 tsp water
Equipment
Large bowlWhiskStand mixerDough scraperRolling pinPizza cutterBaking sheetParchment paperBrush
Tips
- If you don't have a mixer, you can mix with hands.
- Spread butter as thin as you can.
- Rub butter on baked croissants for an optional finish.