Classic Croissants

Classic Croissants are a staple of French pastry, admired for flaky, buttery layers and their iconic crescent shape. Although they demand time and patience, the result is certainly rewarding. This recipe details the entire process of creating homemade croissants, from the initial dough preparation to the final baking step. Enjoy them plain or filled with chocolate or almond paste, making them a delightful choice for breakfast or a sweet treat any time of day.

Ingredients

• 1 1/4 cups warm water
• 2 1/4 tsp active dry yeast
• 3 1/4 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 1/4 cups unsalted butter, chilled

Instructions

1. Dissolve yeast in warm water (110°F/45°C) in a small bowl and let stand until creamy, about 10 minutes.
2. In a large bowl, mix together 3 cups of flour, sugar, and salt. Add yeast mixture and stir well to combine.
3. Knead the dough on a lightly floured surface until smooth, about 8 minutes.
4. Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
5. Punch down dough, cover, and refrigerate for at least 4 hours or overnight to allow it to rest and develop flavor.
6. Roll chilled butter between two sheets of waxed paper into a 12×9-inch rectangle. If needed, use a rolling pin to ensure even thickness.
7. Roll out the dough into a rectangle larger than the butter. Place butter on one half of the dough rectangle, fold the other half over the butter, and seal the edges.
8. Roll out the dough to a 20×5-inch rectangle. Fold into thirds like a letter and turn the dough a quarter turn.
9. Repeat the rolling and folding process 5 more times, wrapping the dough in plastic wrap and refrigerating for at least 4 hours or overnight between folds to keep the dough cold and flaky.
10. Preheat the oven to 425°F (220°C). Cut dough in half, roll each half into a 12-inch circle, and cut each circle into 6 wedges.
11. Roll each wedge tightly, starting at the wide end, and curve to form crescents. Place on baking sheets and let rise until puffy, about 1 hour.
12. Bake in the preheated oven until golden brown, about 12-15 minutes.

Keywords: Croissant, French

Spice Rack: Salt, Sugar

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