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French Croissant

Freshly baked French Croissant on white plate
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Experience the flaky, buttery layers of a classic French croissant, perfect for breakfast or a delightful snack any time of day.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (120ml) whole milk, warm
  • 1/2 cup (120ml) water, warm
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 1 1/2 tsp salt
  • 3 tbsp (45g) unsalted butter, softened
  • 1 1/4 cups (285g) cold unsalted butter (for laminating)
  • 1 egg (for egg wash)

Instructions

  1. In a bowl, combine warm milk, water, sugar, and yeast. Let it sit for 5 minutes until frothy.
  2. Add flour, salt, and softened butter to the yeast mixture. Mix and knead until a smooth dough forms.
  3. Cover the dough and refrigerate for at least 2 hours.
  4. Prepare the cold butter block by pounding and shaping it into a rectangle approximately 7×10 inches.
  5. Roll out the chilled dough into a rectangle twice the size of the butter block.
  6. Place the butter block in the center of the dough and fold the dough over it, sealing the edges.
  7. Roll out the dough into a large rectangle and perform a letter fold (fold into thirds). Wrap and chill for 30 minutes.
  8. Repeat the rolling and folding process two more times, chilling between each fold.
  9. After the final chill, roll out the dough into a large rectangle and cut into triangles.
  10. Roll each triangle from base to tip to form the croissant shape and place on a baking tray.
  11. Let croissants proof in a warm place until doubled in size, about 1.5 to 2 hours.
  12. Brush with beaten egg for a golden crust.
  13. Bake at 400°F (200°C) for 15-20 minutes or until golden brown and flaky.

Notes

For an extra special treat, try filling the croissants with chocolate or almond cream before baking.

Find it online: https://seasonedrecipe.com/french-croissant-perfectly-flaky-treat/