Description
Discover the secret to making super soft croissants with our step-by-step guide. Perfect your baking skills and enjoy flaky, buttery layers every time you bake.
Ingredients
Scale
- 2 1/4 teaspoon (11 ml) s (1 packet) instant yeast (active dry yeast also works)
- 1/2 cup (120 ml) water, room temperature
- 3 1/2 cup (840 ml) s all-purpose flour
- 1/3 cup (80 ml) granulated sugar
- 2 teaspoon (10 ml) s salt
- 1 cup (240 ml) whole milk (I have also used 2% milk)
- 1 large egg, beaten (used to brush the croissants)
- 1 1/2 cup (360 ml) s (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temp)
- 2 tablespoon (30 ml) s all-purpose flour
Instructions
- Review the entire recipe before starting, as it includes numerous steps and tips to guide you.
- Take the milk and butter out of the fridge. Cut the butter into tablespoon-sized pieces and set them aside.
- Lightly coat a large bowl with cooking spray to use for the dough’s rising process.
- Put the flour into the stand mixer’s bowl. Add sugar and salt to one side of the bowl and mix the dry ingredients using a whisk or an unattached dough hook.
- For instant yeast, add it to the opposite side of the bowl from the salt and stir to combine. For active dry yeast, sprinkle it over the room-temperature water in a measuring cup and let it become foamy for 3 to 5 minutes, then add it with the milk.
- Pour the water and milk over the flour mixture, mixing at a medium-high speed until smooth and non-sticky, about 8 to 10 minutes. Adjust with more flour or water if needed.
- Take the dough out of the mixer and gently form it into a ball. Let it rest in the prepared bowl covered with plastic wrap in a warm place for at least 30 minutes.
- Clean the mixer’s bowl lightly, then beat the butter cubes and extra flour with the paddle attachment until smooth and creamy, without overmixing.
- Place the butter on a large piece of plastic wrap and shape it into a 6×6-inch square using the wrap to avoid melting the butter. Chill it while the dough is rising.
- Once the dough has risen, transfer it to a well-floured surface, sprinkle lightly with flour, and roll into a 10×10-inch square. Brush off excess flour.
- Retrieve the chilled butter, place it in the center of the dough diagonally, and fold the dough corners over the butter, sealing the edges.
- Refrigerate the dough on a baking sheet or plate covered with plastic wrap for 60 minutes.
- On a floured surface, roll the dough into a 16×8-inch rectangle, brushing off excess flour. Fold it into thirds, like a letter, and refrigerate again for another hour.
- Repeat the rolling and folding process twice more, for a total of three turns, always facing the long side towards you. Wrap and chill the dough overnight.
- Remove the dough from the plastic, place it on a floured surface, cut it in half, and return one half to the fridge.
- Line two baking sheets with parchment paper.
- Roll the dough into a 13×10-inch rectangle, trimming edges straight to cut 4×9-inch triangles.
- Use a pizza cutter or sharp knife to cut the triangles using notches for guidance, as described in the notes.
- Roll each triangle from the wide end to the point, ensuring a natural, not forced, roll.
- Repeat the rolling and shaping with the second dough half.
- If freezing, do so before the final rise. Thaw overnight in the fridge and allow them to come to room temperature for an hour before baking.
- Place the shaped croissants on prepared sheets, point side down, cover with a proofing bag, and let rise in a warm area until doubled in size, about 60 to 90 minutes.
- Preheat the oven to 375°F (or 350°F for convection ovens) and position the rack in the center.
- Coat the croissants with beaten egg and bake for 20 minutes, turning the pans halfway, until golden brown. Cool on a wire rack.
- Bake one sheet at a time unless your oven can fit both. Wait to egg wash the second batch until baking.
Notes
- Make sure the unsalted butter is cool yet flexible to preserve layers while folding.
- Keep yeast away from salt initially to ensure proper activation and rising.
- Use milk and water at room temperature to activate yeast for improved dough texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: instant yeast croissants, homemade croissant dough, flaky buttery croissants, butter layering technique, proofing dough tips, golden baked croissants
