Quick and Easy Croissant Recipes for New Bakers
Croissants are flaky, buttery pastries made from laminated yeast-leavened dough. The process involves folding butter into the dough multiple times to create thin layers. After shaping into crescents, they are baked until golden brown, resulting in a light, airy texture.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/4 cups cold whole milk
- 2 tablespoons unsalted butter, softened
- 1 cup (2 sticks) unsalted butter, cold
- 1 large egg
- 1 tablespoon water
Instructions
Prepare the Dough:
- In a large mixing bowl, combine flour, sugar, salt, and instant yeast.
- Add cold milk and softened butter to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface until smooth, about 5 minutes.
- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Butter Block:
- Place cold butter between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into an 8x5-inch rectangle.
- Refrigerate the butter block until firm, about 20 minutes.
Laminate the Dough:
- On a lightly floured surface, roll the chilled dough into a 16x10-inch rectangle.
- Place the butter block on one half of the dough, leaving a small border around the edges.
- Fold the other half of the dough over the butter, sealing the edges to encase the butter completely.
- Roll the dough into a 20x10-inch rectangle.
- Perform a letter fold by folding one-third of the dough toward the center, then folding the opposite third over it, similar to folding a letter.
- Wrap the dough and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough between each fold.
Shape the Croissants:
- After the final fold and rest, roll the dough into a 20x10-inch rectangle.
- Cut the dough into triangles with a base of about 3 inches.
- Gently stretch each triangle and roll from the base to the tip to form the classic croissant shape.
- Place the shaped croissants on a parchment-lined baking sheet, ensuring the tips are tucked under.
Proof the Croissants:
- Cover the croissants loosely with plastic wrap.
- Let them proof at room temperature for 1 hour.
- Afterward, refrigerate the croissants for at least 1 hour or up to 12 hours.
Bake:
- Preheat your oven to 400°F (200°C).
- Brush the croissants with an egg wash (1 beaten egg mixed with a tablespoon of water) for a glossy finish.
- Bake for 15-20 minutes, or until golden brown.
- Let them cool slightly before enjoying.