Indulge in the buttery flakiness of freshly baked Croissants, a classic French pastry that’s perfect for breakfast or as a delightful snack. With this detailed process, you’ll learn how to create these heavenly treats from scratch, ensuring that each bite is filled with layers of delicate pastry.

Ingredients:

For the Croissant Dough:

4 cups all-purpose flour, plus extra for dusting

1/4 cup granulated sugar

1 tablespoon active dry yeast

1 1/4 cups warm milk (110°F/45°C)

1 teaspoon salt

1 cup unsalted butter, chilled

For the Egg Wash:

1 egg

1 tablespoon water

Instructions:

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the activated yeast mixture.
3. Using a wooden spoon or your hands, mix until a rough dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
5. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
6. While the dough is rising, prepare the butter block. Place the chilled butter between two sheets of parchment paper and pound it with a rolling pin to flatten and shape it into a 10×7-inch rectangle. Chill in the refrigerator until firm but still pliable.
7. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 1/4 inch thick.
8. Place the chilled butter block in the center of the dough rectangle and fold the dough over the butter, enclosing it completely.
9. Roll out the dough into a long rectangle, about 1/4 inch thick. Fold the bottom third of the dough over the middle third, then fold the top third down over the other two layers, like folding a letter.
10. Turn the dough 90 degrees clockwise, so the closed edge is on your left. Roll out the dough again into a long rectangle and repeat the folding process. This completes one turn.
11. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. Repeat the rolling and folding process (two more times) for a total of three turns, chilling the dough for 30 minutes between each turn.
12. After the final turn, wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight to allow it to relax and firm up.
13. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
14. On a lightly floured surface, roll out the chilled croissant dough into a large rectangle, about 1/4 inch thick.
15. Using a sharp knife or pizza cutter, cut the dough into triangles. Starting from the wide end, roll each triangle tightly towards the tip to form a croissant shape.
16. Place the shaped croissants on the prepared baking sheet, leaving enough space between them to expand.
17. In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the croissants lightly with the egg wash.
18. Bake the croissants in the preheated oven for 15-18 minutes, or until golden brown and flaky.
19. Remove the croissants from the oven and transfer them to a wire rack to cool slightly before serving.

Suggested Pairing:

Enjoy your freshly baked Croissants warm, with butter and jam, or as a delightful addition to any meal or snacktime!