France Croissant
Croissants are probably one of the most versatile and well-known national breads in the world. This French specialty achieves its famous flaky texture by layering the dough with butter and rolling it out multiple times. This gives croissants a similar crisp and light texture as another local invention, puff pastries. Croissants are perfect with any type of filling—sweet or savory—or enjoyed on their own. Recipe Servings: Serves 12
Prep Time
40 minutes
+ 7 hours resting
+ 7 hours resting
Cook Time
15 minutes
Total Time
7 hours 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 1/4 tsp (4 g) active dry yeast
- 1/4 cup (60 ml) warm water
- 3 tsp (15 g) sugar
- 1 3/4 (210 g) cups flour
- 1 1/2 tsp (9 g) salt
- 2/3 cup (160 ml) milk
- 2 Tbsp (30 ml) vegetable oil
- 2/3 cup (160 g) butter, chilled
- 1 egg
Directions
- Combine the yeast with 3 tablespoons (45 ml) warm water and 1 teaspoon (5 g) sugar. Let the mixture stand until it becomes frothy.
- Dissolve the salt and 2 teaspoons (10 g) sugar into the milk.
- Pour the flour into a large mixing bowl and add the milk mixture, yeast mixture, and oil. Mix well until a dough forms and then knead the dough until smooth.
- Cover the bowl and let the dough rise until it triples in size.
- Deflate the dough and re-cover it, letting it rise until it doubles in size. Deflate again and refrigerate for 20 minutes.
- Pat the dough into a flat 14- inch (35.5-cm) by 8-inch (20-cm) rectangle.
- Spread the butter over the top 2/3 of the rectangle, leaving a small border along the outside clean. Fold the unbuttered third over the middle, then fold the top third down over the middle.
- Turn the dough 90 degrees, so that the folds face outwards to the side. Roll the dough into a 14-inch by 6-inch (15-cm) rectangle. Fold it into thirds exactly like before. Sprinkle the dough with flour and cover it in plastic wrap to refrigerate for 2 hours.
- Unwrap the dough and sprinkle it with flour. Roll it again into a 14 x 6 inch (36 x 15-cm) rectangle. Fold in thirds, turn 90 degrees, roll out, and fold again. Return it to the plastic wrap and refrigerate for another 2 hours.
- To shape, roll the dough into a 20 x 5-inch (51 x 13-cm) rectangle. Cut the dough in half. Roll out each half to a 15 x 5-inch (38 x 13-cm) rectangle. Then cut each rectangle into 5 x 5-inch (13 x 13-cm) squares. Cut each square in half diagonally, and roll the triangles lightly. They should be about 7 inches (18 cm) long.
- In a small bowl, beat the egg with 1 tablespoon (15 ml) water. Brush the egg wash over the top of each croissant.
- Bake the croissants on a baking sheet in an oven at 475° F (245° C) for about 13 to 15 minutes, until the croissants are golden brown and flaky. Serve warm.
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