French Croissant
French Croissants are flaky, buttery pastries that are perfect for breakfast or a delightful snack, showcasing classic French baking techniques.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 croissants
- Category: Breakfast
- Method: Baked
- Cuisine: French
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1 tsp salt
- 3/4 cup unsalted butter, cold
- 1 large egg (for egg wash)
- 2 tbsp water (for egg wash)
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Shape into a ball and let it rise in a warm place for 1 hour or until doubled.
- Roll out the dough into a rectangle. Place cold butter slabs in the center and fold the dough over to encase the butter completely.
- Roll out the dough again and fold into thirds (like a letter). Chill for 30 minutes.
- Repeat rolling and folding two more times, chilling 30 minutes between each turn.
- Roll out the dough into a large rectangle about 1/4 inch thick. Cut into triangles.
- Roll each triangle from the wide end to the tip, forming a crescent shape.
- Place croissants on baking sheets, cover, and let rise for another hour.
- Preheat oven to 400°F (200°C). Whisk egg with water and brush over croissants.
- Bake for 15-20 minutes until golden brown and flaky.
Notes
For extra flavor, brush croissants with melted butter immediately after baking or sprinkle with powdered sugar before serving.