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French Croissant

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The French Croissant is a flaky, buttery pastry known for its delicate layers and crisp exterior, perfect for breakfast or a light snack.

Ingredients

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  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp salt
  • 3 tbsp unsalted butter, melted
  • 1 1/4 cups cold unsalted butter (for laminating)
  • 1 egg (for egg wash)

Instructions

  1. In a bowl, dissolve yeast in warm water and milk with sugar. Let it sit for 5-10 minutes until foamy.
  2. Combine flour and salt in a large mixing bowl. Add melted butter and yeast mixture; knead until smooth and elastic.
  3. Shape dough into a ball, cover, and refrigerate for at least 1 hour.
  4. Prepare cold butter slab by pounding and rolling it into a 7×7 inch square. Keep refrigerated.
  5. Roll out dough into a 10×10 inch square. Place butter slab in center, fold dough over butter, sealing edges.
  6. Roll dough into a 20×10 inch rectangle. Fold into thirds (like a letter). Refrigerate 30 minutes.
  7. Repeat rolling and folding two more times, chilling 30 minutes between folds.
  8. Roll dough out into a large rectangle, cut into triangles.
  9. Roll each triangle starting at the wide end towards the tip to form crescent shapes.
  10. Place croissants on baking sheet; let rise until doubled, about 2 hours.
  11. Brush with beaten egg and bake at 375°F (190°C) for 15-20 minutes until golden brown.

Notes

For extra flavor, brush croissants with honey butter right after baking or fill with chocolate before rolling for a classic pain au chocolat.

Find it online: https://justflowe.com/french-croissant-delight/