Croissants
Croissants are a delicious flaky pastry. The butter layered in the dough give them the wonderful flakiness.
Croissants aren't difficult to make. They just take a lot of time. The dough needs time to rest and chill. It's a lot of rolling, folding, and resting. As long as you plan on being home all day, you can do this.
Why are croissants do delicious?
Butter. Butter makes them so wonderful! The rolling and folding folds the butter into layers of the dough. Then when baked, the butter melts and gives you the wonderful flaky pastry.
📖 Recipe
Croissants
Croissants are a delicious flaky pastry. The butter layered in the dough give them the wonderful flakiness.
Ingredients
- ¼ cup water, heated to 105 – 110
- 1 ½ tablespoon sugar, divided
- 1 teaspoon salt, divided
- 1 teaspoon dry active yeast
- 2 cups flour
- 2 tablespoon canola oil
- ⅓ – ½ cup milk
- 1 stick butter, chilled
Instructions
- Combine water, ½ tablespoon sugar, ¼ teaspoon salt and yeast. Set aside for a few minutes to allow it to foam.
- In a large bowl, combine flour, remaining sugar and salt. Whisk together.
- Pour yeast mixture and oil into flour mixture. Combine with a wooden spoon or Kitchenaid mixer paddle.
- Slowly pour milk in until dough comes together.
- Remove dough from bowl, place on flour counter. Knead for 5 minutes. (I normally knead in the mixer, this one just doesn’t work well in the mixer. Plus it’s a good arm workout.).
- Place dough in a greased bowl and cover. I put mine on top of the stove with oven on warm. Let rise for about an 1 ½ hours or until it has doubled in size.
- While dough is rising, take a stick of butter and place between two pieces of plastic wrap. Using your rolling pin, beat the stick until it is soft enough to roll. Roll it out to a 5″ square. Place back in fridge until dough is ready.
- Remove the dough from bowl, wrap in plastic and place in refrigerator to chill for 30 minutes.
- Roll dough out into a 10″ diameter circle.
- Place butter in the center of the dough.
- Then fold two opposing sides into the middle so they overlap. Then fold the other two sides in but not quite to the middle.
- Roll dough out again so it is 15″ x 5″. Then fold in thirds lengthwise. Wrap in plastic and chill for an hour.
- Remove from fridge, roll out to 15″x5″. Each time you take it out of the fridge and roll it out, you need to give it a quarter turn from the last time. This will create wonderful layers. Fold in thirds, wrap and refrigerate for another hour.
- Remove from fridge, roll out to 15″ x 5″. (You can see the butter through the dough.)
- Fold the long ends into the center, then fold in half. Wrap and refrigerate for 1 hour.
- Remove from refrigerator, roll out to 15″ x 5″. Fold the long ends into the center, then fold in half. Wrap and refrigerate for 1-2 hours.
- Remove from refrigerator, roll out to about 24 x 7″. Trim edges of dough to be 24″ x 7″.
- Cut into 6 equal sections then cut each section diagonally. You will have 12 triangles. (I think the next time I make these I’m going to cut them into 4 equal sections. Mine always end up on the short side.)
- Starting at the large end, begin rolling the dough up. Bend the ends toward the middle making a crescent with it.
- Place on a parchment lined or greased baking sheet with the tip if the triangle tucked under so they stay rolled.
- Cover and set on stove with oven on warm to rise for 1 – 2 hours or until doubled.
- Preheat oven to 375.
- In a small bowl, mix together 1 egg yolk and 1 tablespoon water. Gently brush egg was onto croissants.
- Bake them for 14 – 16 minutes. Serve warm.
- Enjoy.
Notes
If you want large croissants, I recommend doubling the recipe.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 180Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 22mgSodium 264mgCarbohydrates 18gFiber 1gSugar 2gProtein 3g
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I have never made my own croissants, but I think I can do it with this tutorial! Thanks for linking up with "Try a New Recipe Tuesday."
Before I made them the first time, they seemed intimidating. But really they are pretty easy. Thanks for stopping by.
I am so impressed that you made these because I'm way too lazy for all that! They look absolutely perfect, and I'm sure the chocolate ones were extra good. Thanks so much for sharing them with us at Saturday Night Fever, and Happy Thanksgiving!
Thanks. It wasn't too hard. Just a lot of rolling, chilling and waiting. It motivated me to get other things done while I waited.
Homeade croissants are my favorite and they are really easy to make.Thanks for coming over and sharin at Create it or Bake it. Hope to see you back tomorrow!
Thanks for coming by. I love homemade croissants and the ones with chocolate in them were divine!
Love how you did this all from scratch! I'm actually going to try these this week...I personally do not like the *cannned* ones from the store. But, I'm all about these! Thank you for sharing these homemade croissants with all of us at the Show Stopper Saturday, Kerry!
Were you able to try them? How did they turn out? I have been working my way through learning to make all our food from scratch. It's more work, but well worth it in flavor and health.
They look delicious and I have always wanted to try making croissants. I am pinning your recipe so if I have a day where I am bored (which will happen this winter) it will give me something new to try. Stopping by from the Create It or Make It party.
I completely understand getting bored in the winter. I try to have a winter project every year to keep me from getting too bored. This year it's tending to plants in our new green house and we are remodeling a couple rooms slowly. So hopefully I won't get too bored this year.
I love croissants! Pinning and sharing, thanks!
The ones with the chocolate were so good. I had never thought to do that. The warm chocolate and the buttery, flaky bread was just yummy.
I have wanted to make croissants but thinking of the work involved, I became hesitated. Thanks for sharing and will definitely try soon. From DBB and pin in my Group's Board
It does definitely involve a lot of time. But the rolling and folding only take about 5 minutes each time. So it's not too much work. And if you only leave it in the refrigerator for an hour the last chill, it shouldn't be too hard to roll out to cut. I went to a wedding during that last chill and it stayed in there about 3 hours. So it did take some work to get it rolled out then.