A croissant is a light, flaky, buttery pastry formed into crescent shapes, hence the name “croissant” for the French “crescent”. Croissants are popular within Europe and outside Europe and are usually eaten with coffee. They are sometimes also filled with sweet ingredients like fruits or custard, or used like bread to make sandwiches. These buttery, flakey treats take a very long time to do from scratch and will require patience, hours, and skill with pastry-making. Many cooks would rather buy frozen puffy pastry dough as they are easier to work with and only takes minutes to cook. But once you’ve tried handmade croissants, you’ll never want the ready-made ones again.
Here’s how to make croissants.
You will need the following ingredients:
2-1/3 cups flour
1 tbps active dry yeast, or two packets
6-¼ tbsps of sugar
1 tbsp salt
1-¼ cups warm milk
12 tbsps butter at room temperature
1 egg beaten with 2 tbsps water
- Put the flour into the mixer and slowly add the sugar, salt, milk, and yeast. Mix on low up to ten minutes or until it has a smooth and elastic consistency.
- Dust a large bowl and the dough with flour.
- Transfer the dough from the mixer into the bowl and cover with a towel. Let the dough rise until its size doubles. It will take about an hour and a half to two hours.
- While the dough rises, prepare your work surface by putting a sheet of plastic wrap on it. Place butter on top and cover it with another sheet of plastic wrap.
- Flatten the butter with your hands.
- Using a rolling pin, roll the butter into a rectangle and let chill in the fridge.
- When the dough has doubled in size, sprinkle on some flour and punch out the air with your knuckles. Then place the dough onto a flour-dusted work surface
- Dust the dough with more flour and roll out into a large triangle big enough to wrap around the chilled butter you rolled out earlier. Unwrap the chilled butter and put it on to the dough. Fold the dough around the butter and enclose it completely into a rectangle.
- Hold a roller parallel to the open edges of the rectangle, and roll the dough into another rectangle.
- Fold the dough into thirds and place in the fridge for 30 minutes.
- After 30 minutes, roll the dough until it is about 5mm thick. Then cut into triangles and roll tightly into a crescent shape with your fingers.
- Place the croissants into a lined baking tray and cover with a clean plastic bag. Bake at 375ºF
- Once you see the croissants start to rise, dust with egg wash. Bake for 15 minutes more.
- Take the croissants out of the oven once they start turning a golden brown. Serve while warm and enjoy!