Description
A faster take on classic croissants, perfect for a weekend baking project. Flaky, buttery, and utterly delicious!
Ingredients
Units
Scale
- 1/2 cups (125 ml) 2% milk
- 2 1/2 teaspoons active dry yeast
- 1 1/2 cups (225 g) all-purpose flour
- 1/4 cups (50 g) granulated sugar
- 1 cups (226 g) cold salted butter or European-style butter, cut into rough cubes
- All-purpose flour
- 1 egg
- 1 tablespoon heavy (35% cream)
Instructions
- Heat the milk to 110°F (43°C) – 113°F (45°C) in a medium pot over medium heat. Use a digital thermometer.
- If using a microwave, heat in a microwave-safe bowl in 30-second intervals, ensuring not to overheat.
- Pour the milk into a large heatproof bowl and sprinkle the yeast over it.
- Let it sit for 10 minutes.
- Place the flour, sugar, and butter in a food processor fitted with a metal blade.
- Pulse eight to ten times.
- Tip the flour/butter mix over the warmed milk and incorporate the dry ingredients into the milk using a wooden spoon.
- Use your hands to form a ball of dough.
- Cover the bowl tightly with plastic wrap and place it in the fridge for at least 1 hour.
- Remove the dough from the fridge and lightly flour your countertop.
- Knead the chilled dough until softer and shape it into a rough rectangle.
- Lightly flour a rolling pin and roll out the dough into an 8 x 17 inches (20 x 40 cm) rectangle.
- Fold the top of the dough two-thirds down, then fold the bottom third up over the first fold.
- Turn the dough clockwise so the seam is on your right.
- If sticky, lightly flour the surface and rolling pin. Repeat steps 7-9 seven more times.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours.
- Line two baking trays with parchment paper.
- Let the chilled dough sit for a few minutes.
- Roll the dough into an 8 x 24 inches (20 x 60 cm) rectangle.
- Trim the edges of the rectangle.
- Make a small cut in the dough every 4 1/2 inches (12 cm) along the long sides.
- Cut a rectangle across the width of the dough at each mark.
- Cut each rectangle in two diagonally to make triangles.
- Gently stretch each triangle and roll it up from the wide end.
- Place five croissants on each tray and cover with a clean tea towel.
- Let the croissants rest in a warm place for 3 hours.
- Preheat oven to 375°F (190°C) after 2 1/2 hours of resting.
- Whisk the egg and cream together and brush the tops of the croissants with the egg wash.
- Place one tray in the top third and one in the bottom third of the oven.
- Bake for 20-25 minutes, or until golden brown, rotating halfway through.
- Remove from oven and let sit for 10 minutes before placing on a wire rack to cool.
Notes
- For a richer flavor, use European-style butter instead of salted butter.
- To ensure even baking, rotate the baking trays halfway through the baking time.
- Leftover croissants can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50