How To Make Your Own Croissants

Making croissants at home can be a delightful and rewarding baking project. However, it’s important to note that making authentic croissants from scratch is a complex and time-consuming process. Here’s a simplified version of a croissant recipe that you can try at home. Please keep in mind that the texture and flavor may differ slightly from traditional bakery croissants.

Ingredients:

• 2 ¼ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• ½ cup warm milk
• 1 cup unsalted butter, chilled
• 1 egg (for egg wash)

Instructions:

1. In a mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. Gradually add the warm milk while stirring, until a sticky dough forms.
3. Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
4. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Place the chilled butter between two sheets of plastic wrap. Use a rolling pin to flatten and shape the butter into a rectangle about half the size of the dough.
6. Take the dough out of the refrigerator and roll it out into a larger rectangle, about twice the size of the butter.
7. Place the butter on one half of the dough and fold the other half over the butter, enclosing it completely.
8. Roll out the dough gently into a larger rectangle. Fold the dough into thirds, like a letter. This is the first “fold.”
9. Rotate the dough 90 degrees and repeat the rolling and folding process twice more, completing a total of three “folds.”
10. Wrap the dough in plastic wrap and refrigerate for 1 hour.
11. After the dough has chilled, take it out and roll it into a large rectangle about ¼ inch thick.
12. Cut the rectangle into triangles with a base of about 3-4 inches.
13. Take each triangle and roll it from the base towards the tip, forming a croissant shape.
14. Place the shaped croissants onto a baking sheet lined with parchment paper, leaving space between each croissant.
15. Cover the croissants loosely with plastic wrap and let them rise at room temperature for 1-2 hours, until they double in size.
16. Preheat the oven to 375°F (190°C).
17. In a small bowl, beat the egg. Gently brush the egg wash over the tops of the croissants.
18. Bake the croissants for 15-20 minutes, or until golden brown.
19. Remove the croissants from the oven and allow them to cool on a wire rack before serving.

Making croissants from scratch requires precision and patience. Don’t be discouraged if your first attempt isn’t perfect; practice will help you improve your technique. Enjoy your homemade croissants fresh from the oven, and savor the buttery, flaky goodness! —Vita Daily