Classic French Croissants (Print Version)
# Ingredients:
→ Dough Base
01 -
3 1/2 cups all-purpose flour
02 -
2 1/4 teaspoons instant yeast (1 packet)
03 -
1/3 cup granulated sugar
04 -
2 teaspoons salt
05 -
1 cup whole milk
06 -
1/2 cup room temperature water
→ Butter Layer
07 -
1 1/2 cups unsalted butter (3 sticks), slightly cool and cubed
08 -
2 tablespoons all-purpose flour
→ Finishing
09 -
1 large egg, beaten, for brushing
# Instructions:
01 -
Mix flour, sugar, and salt in your stand mixer bowl. Add yeast (if using active dry, proof it in the warm water first). Pour in milk and water, then mix until you've got a smooth, non-sticky dough, about 8-10 minutes.
02 -
Shape dough into a ball, place in a greased bowl, cover, and let it rest in a warm spot for 30 minutes.
03 -
Beat butter cubes with flour until just smooth. Shape into a 6-inch square using plastic wrap, then chill while dough rests.
04 -
Roll dough into a 10-inch square. Place cold butter square diagonally in center, fold corners over like an envelope, and seal edges well.
05 -
Roll into a 16x8-inch rectangle, fold into thirds like a letter. Chill 1 hour. Repeat this rolling and folding two more times, chilling between each. After final fold, chill overnight.
06 -
Roll dough, cut into triangles, and shape into croissants. Let rise until doubled and puffy, about 60-90 minutes.
07 -
Brush with beaten egg and bake at 375°F for 20 minutes until golden brown. Transfer to a wire rack right away.
# Notes:
01 -
Best eaten the day they're baked, but keep well for 2 days at room temperature
02 -
Can be frozen before final proof for up to 3 months
03 -
Use dough scraps to make mini treats like monkey bread or cinnamon twists