Homemade Croissants
When it comes to enjoying homemade croissants, the right accompaniments can elevate the experience to new heights.
Prep Time 12 hours hrs 45 minutes mins
Cook Time 20 minutes mins
Total Time 13 hours hrs 5 minutes mins
Course Breakfast
Cuisine French
Servings 16 croissants
Calories 300 kcal
Dough Ingredients
- 4 cups 500g plain all-purpose flour: Measured by spooning and leveling, this provides the necessary structure.
- 1 and 1/2 cups 360ml cold full-fat whole milk: Adds a richness that helps contribute to a lovely flavor.
- 1 tablespoon active dry yeast or instant yeast: The secret to that beautiful rise.
- 1/4 cup 4 tablespoons; 56g unsalted butter: Softened to a creamy consistency, crucial for mixing with the dough.
- 1/4 cup 50g fine granulated sugar: Just the right amount to create a hint of sweetness.
- 2 teaspoons fine sea salt: Balances the flavors.
- 1/2 teaspoon pure vanilla extract: Adds a layer of warmth and depth.
- A pinch of ground nutmeg: This secret ingredient enhances the aroma and flavor profile.
Butter Layer
- 2 tablespoons 16g all-purpose flour: This helps bind and stabilize the butter layer during the lamination.
- 1 and 1/2 cups 340g high-quality unsalted butter: Softened to a spreadable texture, creating those delicious layers.
Egg Wash
- 2 tablespoons 30ml whole milk: For that golden crust.
- 1 large egg: Gives that beautiful shine.
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, whisk the yeast and milk together, allowing it to activate for about five minutes. Mix the wet ingredients into the flour mixture until a shaggy dough forms. Then, knead it gently for about 5-7 minutes until smooth. This is where the magic of texture begins.
Step 2: First Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm area until it doubles in size. It usually takes about 1-2 hours, depending on the temperature of your kitchen. You want this dough to puff up nicely.
Step 3: Prepare the Butter Layer
Now, for the butter layer! In a separate bowl, combine high-quality softened butter and flour, mixing until smooth.
Place it between two sheets of parchment paper and roll it into a rectangular shape, about 1/2 inch thick. Chill it until firm, around 30 minutes.
Step 4: Lamination
Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, then place your chilled butter slab in the center. Fold the dough over the butter, encasing it completely. Seal the edges, ensuring no butter peeks out.
Step 5: The Turns
Roll the dough out into another large rectangle, then fold it into thirds (like a letter). This is the first turn. Wrap it gently in plastic wrap and chill it for at least 30 minutes. Repeat this process two more times, making a total of three turns.
Step 6: Final Shape and Second Rise
After the final turn, roll the dough out into a large rectangle again. Cut it into triangles or rectangles, depending on your preferred shape. Roll each piece tightly from the base to the tip. Place on a baking sheet lined with parchment paper. Cover with a towel and let them rise for about an hour.
Step 7: Egg Wash and Bake
- Use a Scale: Measuring ingredients by weight leads to more accurate results.
- Keep Everything Cold: Chill your butter and dough frequently to ensure the butter doesn’t melt.
- Work Quickly: The warmer your kitchen, the faster everything can get sticky. Cool hands and a cool workspace are vital.
- Don’t Rush the Proofing: Allow the dough its time to rise for the best flavor and texture in your croissants.
- Experiment with Flavors: Try adding fillings like chocolate, almond paste, or cheese during the rolling phase for some fun variations!
Calories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 11gFiber: 1gSugar: 5g
Keyword Homemade Croissants