Croissants Recipe

Time3h

Serves12

Make Croissants Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, salt, sugar, and active dry yeast. Mix well until all dry ingredients are evenly distributed.
2
Warm the Milk and Water
In a small saucepan, gently heat the milk and water until warm (about 110°F or 43°C). Remove from heat.
3
Combine Wet and Dry Ingredients
Pour the warm milk and water mixture into the dry ingredients. Add the tablespoon of unsalted butter. Mix until a dough begins to form.
4
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
5
First Rise
Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

6
Prepare Butter Layer
While the dough is rising, prepare the butter layer. Take 1 cup of unsalted butter and place it between two sheets of parchment paper. Use a rolling pin to pound and roll it into a square about 1/2 inch thick. Refrigerate.

7
Roll Out the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle, about 1/2 inch thick.
8
Add Butter Layer
Place the chilled butter square in the center of the dough rectangle. Fold the dough over the butter, encasing it completely.
9
First Fold
Roll the dough out again into a long rectangle. Fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.
10
Repeat Folds
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes in between each fold.
11
Final Roll Out
After the final fold, roll the dough out into a large rectangle again, about 1/4 inch thick.
12
Cut and Shape Croissants
Cut the dough into triangles (about 5 inches wide). Roll each triangle from the base to the tip. Place on a baking sheet lined with parchment paper.

13
Final Rise
Cover the shaped croissants with a towel and let them rise for about 1 hour, or until puffy.
14
Preheat Oven
Preheat your oven to 400°F (200°C).
15
Bake Croissants
Brush the croissants with an egg wash (1 beaten egg) for a golden finish. Bake for 15-20 minutes until they are golden brown and flaky.
16
Cool and Serve
Remove from the oven and let cool slightly on a wire rack before serving.