Authentic French Buttery Croissants
The perfect croissant takes time to make. This recipe will leave you mouth watering for more of this buttery and flaky pastry.
Equipment
- Rolling Pin
- Oven
Ingredients
Croissant Dough
- 1¼ teaspoon Active Dry Yeast
- 3 tablespoon Warm Water
- 3 teaspoon White Sugar
- ⅔ cup Warm Milk
- 1¾ cups All-purpose flour (you may need more depending on dough texture)
- 1½ teaspoon Salt
- 2 tablespoon Vegetable Oil
- ⅔ cup Butter Unsalted, chilled
Egg Wash
- 1 Egg Large
- 1 tablespoon Water
Instructions
Prep
- Mix the warm water, yeast, and 1 teaspoon of sugar in a bowl. Let the mixture stand for 5 minutes or until the yeast dissolves and begins to form a creamy foam.
- In a separate bowl mix together the warm milk, salt, and 2 teaspoon of sugar.
- Take your yeast mixture and milk mixture and blend into oil and flour. Knead until smooth.
- Let the dough rest for about 3 hours - it should triple in volume. After 3 hours deflate the dough gently and then let it rise again until it’s doubled in size, this will take another 3 hours. Once the next 3 hours is done deflate the dough again and chill for 20 minutes.
- Pat the dough into a 8x14 inch rectangle, during this process take your butter and make it malleable without having it become too oily or soft.
- Spread the butter over the dough leaving a ¼ - inch border margin all around. Fold in thirds like a brochure, having the buttered top folded within itself. Roll out the dough and fold in 3’s again. If the dough is getting too sticky, sprinkle lightly with flour, then place the dough in a resealable plastic bag. Place in the refrigerator for 3 hours. You will repeat the process again of rolling out the dough and folding again, turn 90 degrees and repeat. You will then wrap again and chill for 2 hours.
- Preheat the oven to 475° F.
- You will now shape the dough by 20x5 inch rectangle pieces. Cut in half diagonally. Chill half while shaping the other half. You will want to cut into 3 5x5 inch squares and cut them diagonally.
- Roll the triangles lightly, curve the dough a bit so it takes shape when baking.
Bake
- On a baking sheet place the croissant dough an inch apart. In a separate bowl mix together an egg and 1 tablespoon of water, this will be lightly brushed on the croissant before baking. Bake for 12 to 15 minutes or until the croissant is golden brown on the outside. You will also see it become crispy and flaky.
Serve
- This is best served warm, add some fig jam or chocolate to your croissant to really have the flavor pop.