Croissants Recipe
served warm with housemade berry compote
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Ingredients
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Dough
Berry Compote
Method
Making the Croissant Dough
- 1
Activate the Yeast
In a small bowl, combine warm milk (about 110°F) with sugar and yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix the Dry Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and egg.
- 3
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1 hour.
- 4
Incorporate Butter
Roll out the dough into a rectangle. Soften the butter and spread it over two-thirds of the dough. Fold the dough like a letter and roll it out again. Repeat this process two more times.
- 5
Shape the Croissants
Cut the dough into triangles and roll them up from the base to the tip. Place on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
- 6
Bake the Croissants
Preheat the oven to 400°F (200°C). Brush the croissants with egg wash and bake for 15-20 minutes until golden brown.
Making the Berry Compote
- 7
- 8
Cool and Serve
Remove from heat and let cool slightly. Serve warm with croissants.
