Your rating
Not rated yet!
Modify
Homemade Croissants
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of active dry yeast
- 1 1/4 cups of warm milk
- 1 teaspoon of salt
- 1 1/2 cups of unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of active dry yeast, and 1 teaspoon of salt.
- Gradually add 1 1/4 cups of warm milk to the dry ingredients, stirring until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12x18 inch rectangle.
- Thinly slice 1 1/2 cups of cold unsalted butter and arrange the slices over two-thirds of the dough.
- Fold the unbuttered third over the buttered middle third, then fold the remaining third over the middle, like folding a letter.
- Roll the dough out into a 12x18 inch rectangle again, then fold it in thirds like before. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, wrap the dough in plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 400°F (200°C).
- Roll the chilled dough out into a 12x18 inch rectangle and cut it into 12 triangles.
- Starting at the wide end, roll each triangle up tightly and place the croissants on a baking sheet lined with parchment paper.
- Brush the croissants with the beaten egg wash and let them rise in a warm place for 30 minutes.
- Bake the croissants for 15-18 minutes, or until golden brown and flaky.
- Allow the croissants to cool for a few minutes before serving. Enjoy!
The history of croissants dates back to 17th century Vienna, where they were created to celebrate the defeat of the Ottoman Empire. The crescent-shaped pastry was later brought to France by Marie Antoinette and became popular in Parisian bakeries. Renowned chefs like August Zang and Lionel Poilâne perfected the recipe, making it a staple in French cuisine. Today, the best croissants can be found in Paris, with its flaky, buttery layers and golden crust. The key to a perfect croissant lies in the quality of butter and the precise folding technique. For a unique twist, try the almond-filled croissant, known as the "croissant aux amandes."
45 min
12
250 calories
Most popular recipes
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Most recent recipes
Pisto Manchego with Chorizo
A traditional Spanish vegetable stew with added chorizo for extra flavor.
45 min
4
320 calories
Spicy Mayo Sashimi
This Japanese sashimi dish is elevated with a spicy mayo drizzle for an extra kick of flavor.
15 min
4
200 calories
Avocado Breakfast Sandwich
A delicious and healthy breakfast sandwich featuring creamy avocado and flavorful ingredients.
15 min
2
350 calories