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Flaky French Croissants

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PREP TIME
40 min
COOKING TIME
15 min
TOTAL TIME
675 min
SERVINGS
12 servings
Breakfast French
Flaky French Croissants
Ingredients
  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 1/4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 3/4 cups all-purpose flour
  • 2/3 cup warm milk
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2/3 cup unsalted butter, chilled
  • 1 large egg
  • 1 tablespoon water
Instructions
1
Combine warm water with yeast and a small amount of sugar in a small bowl. Allow the mixture to sit for 5 minutes, during which time the yeast will soften and start to form a creamy foam.
2
Measure out flour into a mixing bowl. In another bowl, whisk together warm milk, 2 teaspoons of sugar, and salt to create a liquid mixture. Gradually add the milk mixture, yeast mixture, and oil to the flour, mixing everything together until it's well combined. Knead the dough until it becomes smooth and even.
3
Cover the dough and let it rise in the refrigerator for 3 hours, or until it has tripled in size.
4
Gently deflate the dough and let it rise again for another 3 hours, or until it has doubled in size.
5
Deflate the dough once more and refrigerate it for 20 minutes to allow it to firm up.
6
Roll out the dough into a large rectangle, about 14x8 inches in size. Spread butter evenly over two-thirds of the dough, leaving a small border around the edges. Fold the unbuttered third over the middle third, and then fold the buttered top third down over that.
7
Rotate the dough 90 degrees so that the folds are facing left and right. Roll out the dough into a smaller rectangle, about 14x6 inches in size. Fold the dough in three again and sprinkle it lightly with flour.
8
Place the dough into a resealable plastic bag and refrigerate for 2 hours to allow it to chill.
9
Remove the dough from the bag, sprinkle it with flour again, and gently deflate it. Roll out the dough into a smaller rectangle, about 14x6 inches in size. Fold the dough in three again and repeat the rolling and folding process two more times.
10
Wrap the dough tightly in plastic wrap and refrigerate for 2 hours to allow it to chill again.
11
Preheat the oven to 475 degrees F (245 degrees C). To shape the croissants, roll out the dough into a large rectangle, about 20x5 inches in size. Cut it in half crosswise and chill one half while shaping the other half.
12
Roll out the dough that you're shaping into a smaller rectangle, about 15x5 inches in size. Cut it into three equal squares and then cut each square in half diagonally.
13
Roll each triangle lightly to elongate the point, making it about 7 inches long. Use your fingers to stretch out the other two points slightly as you roll it up.
14
Place the shaped croissants on a baking sheet, curving them slightly to create a gentle curve. Allow the dough to rise until it's puffy and light.
15
In a small bowl, whisk together egg and 1 tablespoon of water to create an egg wash. Brush the egg wash over the croissants for a golden glaze.
16
Bake the croissants in the preheated oven until they're crisp, flaky, and golden brown, about 12 to 15 minutes.