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French Croissant

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A flaky, buttery French croissant with a tender interior and crisp golden layers, perfect for breakfast or a delightful snack.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 1 egg (for egg wash)

Instructions

  1. In a bowl, dissolve yeast in warm water with a pinch of sugar; let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and milk; mix until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth. Shape into a ball, cover, and refrigerate for 1 hour.
  4. Roll cold butter between parchment paper into a 7-inch square; chill.
  5. Roll the dough into a 10×10 inch square. Place the butter square in the center and fold the dough over to encase the butter.
  6. Roll the dough into a 20×10 inch rectangle, then fold into thirds. Wrap and chill for 30 minutes. Repeat rolling and folding two more times, chilling between each.
  7. Roll dough out to 20×10 inches; cut into triangles. Roll each from the base to the tip to form croissants.
  8. Place on baking trays, cover, and let rise for 1-2 hours until doubled.
  9. Preheat oven to 375°F (190°C). Brush croissants with beaten egg.
  10. Bake for 15-20 minutes until golden brown and flaky. Cool slightly before serving.

Notes

For extra shine and flavor, brush croissants with melted butter right after baking while still warm.

Find it online: https://auntyspices.com/french-croissant-delight/