Homemade croissants (Print Version)
# Ingredients:
→ What You’ll Need
01 -
1 egg + 1 yolk (for brushing)
02 -
250g plain flour (T45)
03 -
30g granulated sugar
04 -
10g fresh yeast
05 -
100ml milk
06 -
5g salt
07 -
50g unsalted butter
# Instructions:
01 -
Mix the yeast with a tablespoon of warm water in a small bowl and let it sit for about 10 minutes. In a large bowl, pour in the flour and make a little hollow in the center. Add sugar and salt, keeping them away from the yeast. Gradually mix in lukewarm milk (don’t add it all straight away) and the eggs. Knead everything until the dough is smooth and elastic. If it feels too dry, use a bit more milk that you set aside.
02 -
Shape the dough into a ball and let it sit at room temperature for an hour, or near a warm spot like a radiator in the winter. It should puff up to twice its size. Press the dough lightly to knock out some air, then chill it in the fridge for 30 minutes.
03 -
Take the butter out of the fridge so it softens a bit. Flour your work surface and roll out the dough with a rolling pin. Your butter should feel about the same softness as the dough. Spread the butter in the middle, leaving the edges clear. Fold the dough over the butter, sealing the edges tightly (dampen them slightly if needed). Roll it out gently into a long rectangle. Fold it into thirds: first, bring both ends into the center, then fold the whole thing in half. Rotate the dough so the fold is on the right, and repeat that roll-and-fold process once more. Chill for 30 minutes to keep the butter firm and cool.
04 -
Roll the dough into a large rectangle. Cut it into triangles about 20cm x 10cm each, using a sharp knife. Gently roll each triangle, starting from the broader end and finishing at the tip. Put the croissants on a baking sheet lined with parchment paper, leaving space between them. Allow them to puff up for an hour. Brush with an egg yolk mixed with a bit of milk. Heat your oven to 210°C and bake for 10-15 minutes, keeping an eye on the color.
# Notes:
01 -
Store the croissants in an airtight container for 2-3 days.
02 -
They freeze well—either before or after baking.