Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Cooking is an expression that crosses boundaries.
Morbi quis mauris quis enim finibus luctus in vel mauris. Aliquam nec eros augue. In quis pellentesque orci. Suspendisse vitae elit ut ligula efficitur sollicitudin ut sit amet risus.
Flaky, Buttery, and Oh-So-French: The Ultimate Classic French Croissant Recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Pastry brush
- Rolling Pin
- Baking sheet lined with parchment paper
- Cooling rack
Ingredients
- – 1 1/2 cups warm milk 105°F to 115°F
- – 1/4 cup granulated sugar
- – 2 teaspoons active dry yeast
- – 3 1/2 cups all-purpose flour
- – 1 teaspoon salt
- – 1/4 cup unsalted butter softened
- – 1/2 cup unsalted butter chilled and cut into small pieces
- – 1 egg beaten (for egg wash)
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Stir to dissolve yeast, then let sit for 5-10 minutes.
- In a large mixing bowl, combine flour, salt, and softened butter. Mix until a shaggy dough forms.
- Add yeast mixture to dough and mix until a smooth, elastic dough forms.
- Knead dough for 10-12 minutes until smooth and elastic.
- Roll out dough to a thickness of 1/4 inch.
- Fold dough in half lengthwise, then fold in half again.
- Rotate dough 90°, then roll out to a thickness of 1/4 inch.
- Cut into long, thin triangles.
- Roll each triangle into a croissant shape, curling the ends towards each other.
- Place on prepared baking sheet, leaving 1 inch of space between each croissant.
- Brush with egg wash and bake at 400°F for 15-20 minutes, or until golden brown.
Notes
– Keep dough cold and relaxed to prevent shrinkage.
– Don’t overmix dough, as this can lead to a dense croissant.
– Experiment with different flavors, such as adding a sprinkle of sea salt or a drizzle of honey.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
