Flaky Croissants
Indulge in the buttery goodness of Flaky Croissants! Follow our easy recipe for perfect layers and irresistible taste. 🥐✨
Equipment
- 1 Large bowl For mixing the dough.
- 1 Rolling Pin For rolling out the dough and butter.
- 1 Baking sheet For baking the croissants.
- 1 Parchment paper To line the baking sheet.
- 1 Plastic Wrap For wrapping the dough during chilling.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Use a high-protein variety for best results.
- 1 packet active dry yeast Ensure it's fresh for optimal rising.
- 1 tablespoon sugar Can increase to 1.5 tablespoons for sweeter croissants.
- 1 cup warm milk Dairy or plant-based options work.
- 1 teaspoon salt Using unsalted butter helps control saltiness.
Butter Layer
- 1 cup unsalted butter Or a plant-based alternative.
Instructions
Prepare the Dough
- Start by mixing 4 cups of all-purpose flour, 1 packet of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt in a large bowl. Gradually add 1 cup of warm milk, stirring until a dough forms. This step is crucial for developing the right texture.
Knead and Chill
- Knead the dough on a floured surface until it’s smooth, which should take about 5-7 minutes. Then, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to relax the gluten.
Laminating the Dough
- Roll out the chilled dough into a rectangle. Next, take 1 cup of unsalted butter (or a plant-based alternative) and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a thin rectangle. Place the butter in the center of the dough and fold the sides over it, sealing the edges. Roll it out again, then fold it into thirds. Repeat this process two more times. This lamination creates those flaky layers!
Rising Time
- After laminating, wrap the dough again and let it rise in a warm place until it doubles in size, which usually takes about 1-2 hours. This step is essential for achieving that light, airy texture.
Baking
- Preheat your oven to 375°F (190°C). Cut the dough into triangles and roll them up from the base to the tip. Place them on a baking sheet lined with parchment paper. Allow them to rise for another 30 minutes. Finally, bake for 20-25 minutes or until they are golden brown. The aroma will be heavenly!