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Homemade Croissants Recipe Easy Step by Step for Perfect Weekend Brunch

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This recipe guides you through making flaky, buttery croissants at home with simple ingredients and an approachable method, perfect for a special weekend brunch.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1 cup (240ml) whole milk, warmed
  • 1 1/4 cups (280g) unsalted butter, very cold
  • 1 large egg, beaten (for egg wash)
  • Optional fillings: chocolate, almond paste, ham and cheese, jam

Instructions

  1. Activate the yeast: Warm 1 cup (240ml) whole milk to about 100°F (38°C). Stir in 2 1/4 teaspoons active dry yeast and 1 teaspoon sugar. Let sit for 5-10 minutes until frothy.
  2. Make the dough: In a large bowl, combine 4 cups flour, 2 tablespoons sugar, and 1 teaspoon salt. Add yeast mixture and stir until a shaggy dough forms. Knead for 8-10 minutes until smooth and slightly tacky.
  3. First chill: Shape dough into a ball, cover, and refrigerate for 1 hour.
  4. Prepare the butter block: Place 1 1/4 cups cold butter between parchment sheets. Pound and roll into a 7×7 inch square about 1/2 inch thick. Keep cold but pliable.
  5. Laminate the dough: Roll dough into a 10×20 inch rectangle. Place butter block in center, fold dough edges over to encase butter, pinch seams to seal. Roll out to 10×24 inch rectangle.
  6. Fold and chill: Fold dough into thirds (a ‘turn’), wrap, and refrigerate for 30 minutes. Repeat rolling, folding, and chilling two more times.
  7. Shape croissants: Roll dough to 10×30 inch rectangle. Cut into 5 inch wide triangles. Roll each triangle tightly from base to point, tucking tips underneath. Place on parchment-lined baking sheet.
  8. Proof croissants: Cover loosely and let rise at room temperature for 1-2 hours until puffy and nearly doubled.
  9. Egg wash and bake: Preheat oven to 400°F (200°C). Brush croissants with beaten egg. Bake 15-20 minutes until deep golden brown, rotating tray halfway.
  10. Cool and enjoy: Let croissants cool on wire rack for 10 minutes before serving warm.

Notes

Keep all ingredients and dough cold to prevent butter from melting. Do not rush resting and chilling times to ensure flaky layers. Brush croissants twice with egg wash for a richer golden crust. If dough becomes too soft, chill before continuing. For gluten-free, use a specialized blend and handle dough gently.

Nutrition

Keywords: croissants, homemade croissants, flaky pastry, weekend brunch, French pastry, laminated dough, buttery croissants

Find it online: https://cooltastes.com/homemade-croissants-recipe-easy-step-by-step-for-perfect-weekend-brunch/