Homemade Croissants

Ingredients

• 330 g flour
• 1 tsp yeast
• 30 g sugar
• 1 tsp salt
• 20 g butter (softened)
• 170 g lukewarm water
• 150 g butter (for laminating)

Steps

1. 1

   In a bowl, mix the lukewarm water, yeast, and sugar.

2. 2

   Add the flour, salt, and 20g of softened butter to the bowl.

3. 3

   Mix until the dough comes together, then knead until smooth. Test the dough by stretching it; if it doesn’t tear easily, it’s ready.

4. 4

   Cover the dough and let it rest for 15 minutes at room temperature.

5. 5

   Place the 150g of laminating butter in a zip bag and roll it into a flat square. It should be pliable but not hard.

6. 6

   On a floured surface, roll out the dough, place the butter square in the center, and seal the dough around it.

7. 7

   Roll the dough and perform 1 double fold followed by 1 single fold. If your kitchen is warm, chill the dough briefly between each folding so the butter doesn’t melt.

8. 8

   Cover the dough and place it in the fridge for 30 minutes.

9. 9

   Roll the dough again and cut it into 3 strips. Cut each strip into 2 triangles to create 6 pieces total.

10. 10

    Roll each triangle into a croissant shape, being careful not to roll too tightly.

11. 11

    Place the croissants on a parchment-lined tray.

12. 12

    Cover and let them proof until puffy and jiggly, which should take about 1 hour.

13. 13

    Preheat your oven to 400°F (200°C).

14. 14

    Bake the croissants at 400°F (200°C) for 3 minutes.

15. 15

    Reduce the oven temperature to 350°F (180°C) and bake for an additional 20 minutes until golden. Do not open the oven while baking.

Notes

Do not open the oven during the baking process to ensure the croissants rise properly. Ensure the laminating butter is pliable (like the consistency of the dough) for the best layers.

Nutrition per serving

• croissant
• bread
• baking
• breakfast
• pastry
• french cuisine
• vegetarian