Easy Croissant Recipe

Making croissants at home might seem like a daunting task, but with the right ingredients and a bit of patience, you can create these delicious pastries in your kitchen. This Easy Croissant Recipe walks you through the process step by step, ensuring you achieve buttery, flaky croissants every time.

Ingredients

Essential Ingredients:

480 grams (4 cups, spooned and leveled) bread flour plus extra for dusting
50 grams (1/4 cup) granulated sugar
7 grams (2 1/4 tsp) instant yeast (1 package)
10 grams (2 tsp) fine sea salt
300 mL (1 1/4 cup) cool water
284 grams (1 1/4 cup) salted butter (slightly chilled or room temperature)
1 large egg for egg wash (room temperature)

Instructions

Dough Preparation

Combine Dry Ingredients: In the bowl of the Cuisinart Precision Master 5.5-Quart Stand Mixer, whisk together bread flour, sugar, yeast, and salt.
Mix the Dough: Using the hook attachment, set the mixer to low speed and stream in the cool water. Mix for 2 minutes at low speed, then increase to medium speed for 5 minutes until the dough peels away from the bowl.
Rest the Dough: Dust a silpat mat or parchment paper with flour, stretch the dough into a rectangle, place it on a baking sheet, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

Shaping the Butter

Prepare Butter Block: Fold a large sheet of parchment paper into an 8×10" rectangle. Slice the butter lengthwise, place it in the parchment, and use a rolling pin to shape it into a rectangle. Refrigerate for 5-10 minutes.

Laminating the Dough

Roll Out Dough: Remove the dough from the fridge and roll it out to 16×10" on a lightly floured surface.
Incorporate Butter: Place the butter in the center of the dough, aligning the lengths. Fold the top and bottom thirds over the butter and seal the edges.
First Fold: Turn the dough 90 degrees, roll out to 16×10", and fold into thirds like an envelope. Cover with plastic wrap and refrigerate for 10 minutes. Repeat this folding process two more times, then refrigerate for at least 2 hours.

Shaping the Croissants

Roll Out Dough: After resting, let the dough warm to room temperature for 15 minutes. Roll it out to 24×12" and trim into a perfect rectangle.
Cut Triangles: Slice the dough into long triangles. Flatten the tip of each triangle, roll from the wide end, and place the croissant on the flat tip.

Proofing the Croissants

Proof the Croissants: Place croissants on a lined baking sheet, cover loosely with plastic wrap, and let them proof at room temperature (70°F) for about 2 hours. The croissants should slightly increase in size and wobble when gently shaken.

Baking

Preheat Oven: Set the oven to 400°F (204°C) for convection or 375°F (181°C) for conventional.
Egg Wash: Beat the egg and brush over the croissants. Apply a generous coating.
Bake: Bake for 15-18 minutes until golden brown. Cool on the pan for 10-15 minutes, then transfer to a cooling rack.

Serving and Storage

Serving: Croissants are best enjoyed at room temperature on the day they are baked.
Storage: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.

Conclusion

This Easy Croissant Recipe is perfect for beginners and seasoned bakers alike. With a bit of practice, you'll master the art of making these delightful pastries at home.

FAQs

1. Can I use unsalted butter instead of salted butter? Yes, you can use unsalted butter. If you do, consider adding a pinch more salt to the dough to compensate for the missing salt in the butter.

2. Can I freeze the dough or the baked croissants? Yes, you can freeze both. Freeze the dough after the first fold or freeze the baked croissants. Thaw and bake or reheat as needed.

3. What is the ideal temperature for proofing croissants? The ideal proofing temperature is around 70°F. Avoid overly warm environments as this can cause the butter to melt, affecting the layering.

recipe seen 120 times