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Easy Croissants

Easy Croissants

Easy croissants are a delightful treat that brings the rich, buttery goodness of this classic French pastry right to your home kitchen. Made with simple ingredients and a little bit of patience, these croissants are light, flaky, and utterly delicious. Whether enjoyed for breakfast, as a snack, or as part of a special brunch spread, these homemade croissants are sure to impress.

Why Try Easy Croissants?

If you’ve ever dreamed of mastering the art of croissant-making but were intimidated by the process, this recipe is for you. With clear step-by-step instructions and basic ingredients, these croissants are accessible to home bakers of all skill levels. From the satisfying feeling of folding buttery layers of dough to the heavenly aroma that fills your kitchen as they bake, making these croissants is a rewarding experience from start to finish.

Ingredients Summary

For the Dough:

  • Warm water
  • Active dry yeast
  • Granulated white sugar
  • Unbleached bread flour
  • Kosher salt
  • Butter

For the Croissants:

  • Unsalted European-style butter
  • Egg
  • Water

Directions

  1. Prepare the Dough: In the bowl of a stand mixer, dissolve yeast in warm water. Add sugar, flour, salt, and butter. Mix with a dough hook until a smooth ball forms. Let rise until doubled in size.
  2. Shape the Dough: Roll out the dough into a rectangle and fold it into thirds. Chill the dough, then roll it out again and fold into thirds. Repeat this process several times.
  3. Prepare the Butter Slab: Roll out the butter between parchment paper into a square. Chill until slightly firm.
  4. Assemble the Croissants: Roll out the dough and place the butter slab on one half. Fold the other half over the butter. Roll out the dough again and fold into thirds. Repeat this process, chilling the dough between folds.
  5. Shape the Croissants: Roll out the dough and cut it into triangles. Roll each triangle up tightly, starting from the wide end. Place the shaped croissants on baking sheets lined with silicone mats.
  6. Proof and Bake: Brush the croissants with egg wash and let them rise until puffy. Preheat the oven and brush the croissants again with egg wash. Bake until beautifully browned.
  7. Serve: Allow the croissants to cool on a wire rack before serving. Enjoy them warm or at room temperature.

Tips and Tricks

  • Keep the dough and butter cold throughout the process to ensure flaky layers in the finished croissants.
  • Use a light touch when rolling out the dough to prevent it from becoming tough.
  • For best results, use European-style butter, which has a higher fat content and adds richness to the croissants.

Variations

Once you’ve mastered the basic croissant recipe, feel free to get creative with fillings and toppings. Add chocolate chips, almond paste, or jam to the rolled dough before shaping the croissants for delicious flavor variations. You can also sprinkle the tops of the croissants with sliced almonds, pearl sugar, or sesame seeds before baking for added texture and visual appeal.

FAQs about Easy Croissants

Q: Can I freeze the croissants before baking? A: Yes, you can freeze shaped but unbaked croissants. Place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a resealable plastic bag and store in the freezer for up to a month. When ready to bake, let them thaw and rise at room temperature before baking as directed.

Q: How do I store leftover croissants? A: Leftover croissants can be stored in an airtight container at room temperature for up to two days. To refresh them, reheat in a preheated oven at 350°F for 5-10 minutes until warmed through. Alternatively, you can freeze baked croissants for longer storage and reheat them as needed.

Easy Croissants

Easy Croissants

Create delicious homemade croissants with this easy recipe! Follow simple steps to make buttery, flaky croissants from scratch. Perfect for breakfast or brunch
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Course: Breakfast
Cuisine: French
Keyword: Croissant
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 16

Equipment

Rolling Pin
Baking sheets

Ingredients

Dough:

  • 1 cup warm water 100 degrees F or 38 degrees C
  • 1 .25 ounce package active dry yeast
  • ¼ cup granulated white sugar
  • 3 ½ cups unbleached bread flour
  • 3 teaspoons kosher salt
  • 6 tablespoons butter room temperature, cut into pieces

Croissants:

  • 2 sticks unsalted European-style butter
  • 1 egg
  • 1 tablespoon water

Instructions

  • In the bowl of a stand mixer, combine warm water and yeast. Let the yeast dissolve for 10 minutes. Add sugar, bread flour, salt, and 6 tablespoons of butter. Attach the bowl to the stand mixer and mix the dough with the dough hook until the butter is completely kneaded in and the dough forms a ball, pulling away cleanly from the sides of the bowl, about 3-4 minutes.
  • Transfer the dough to a work surface and shape it into a semi-smooth ball. Place the dough back in the mixer bowl, cover it, and let it rise in a warm spot until doubled in size, about 2 hours.
  • Transfer the dough to a lightly floured work surface and shape it into a rectangle. Fold the dough into thirds by lifting one end over the middle third, and then folding the other side onto the middle. Wrap the dough in plastic wrap and refrigerate until chilled, about 1 hour.
  • Cut the sticks of butter in half lengthwise and place them slightly apart on a piece of parchment paper. Fold the parchment paper over the butter and press it down. Roll out the butter to form a square about 8x8 inches. Refrigerate until slightly chilled and just barely flexible, about 10-15 minutes.
  • Roll out the dough into a rectangle slightly wider than the butter slab and just over twice as long. Place the butter on one half of the dough, leaving about a 1-inch margin from the edge. Fold the other half of the dough over the butter. Dust the work surface and dough with flour as needed.
  • Press down on the dough with a rolling pin to create ridges, then roll out the ridges. Repeat this process until the dough is about the same size rectangle as before folding it in half, dusting with flour as necessary.
  • Fold one-third of the dough over the middle third, then fold the other end over to form a small rectangle. Flatten it slightly with a rolling pin. Transfer the dough to a silicone-lined baking sheet, cover it with plastic wrap, and refrigerate until chilled, about 30 minutes.
  • Repeat the pressing and rolling technique until the dough is the size of the previous larger rectangle. Fold it into thirds again, starting from the short side. Press and roll it slightly, then transfer it back to the lined baking sheet, cover, and refrigerate for about 15 minutes.
  • Roll out the dough to a large rectangle, then fold it in half. Press and roll it out into a 1/2-inch thick rectangle, using as little flour as needed to prevent sticking.
  • Cut the dough in half lengthwise and dust one piece with flour. Roll it out into a rectangle about 1/4 to 1/8 inch thick. Using a pastry wheel or pizza cutter, cut the dough diagonally crosswise into 8 triangles. Starting from the bottom end of each triangle, roll it up toward the tip to form a croissant with the seam at the bottom. Seal the tip if necessary with a bit of water.
  • Repeat the process with the other half of the dough.
  • Place the shaped croissants on baking sheets lined with silicone mats. Whisk together the egg and water to make the egg wash, then brush the croissants with it. Allow them to rise in a warm area for about 45 to 60 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Brush the croissants gently but thoroughly again with the egg wash.
  • Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer the croissants to a cooling rack and let them cool to room temperature before serving.

Notes

For best results, ensure the dough is properly chilled throughout the rolling and folding process to maintain the flakiness of the croissants. Brushing the croissants with egg wash before baking gives them a beautiful golden color.

Written by Belkys mieles

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