Croissant Recipe

Inspired by Heather's

Time4h

Serves12

Make Croissant Recipe in just 4h . 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 mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix well to ensure the yeast is evenly distributed.
2
Add Wet Ingredients
Create a well in the center of the dry ingredients and add the warm milk and warm water. Mix with a wooden spoon until combined.
3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4
First Rise
Form the dough into a ball and place it in a greased bowl, covering it with plastic wrap. Let it rise in a warm place for 1-2 hours, or until doubled in size.

5
Prepare Butter
While the dough is rising, take the cup of unsalted butter and pound it between two sheets of parchment paper with a rolling pin until it forms a flat rectangle about 1/2 inch thick. Refrigerate until ready to use.

6
Incorporate Butter
Once the dough has risen, punch it down and place it on a floured surface. Roll it into a rectangle about 10x20 inches. Place the chilled butter layer in the center and fold the dough over the butter, sealing the edges.
7
Roll and Fold
Roll the dough out again into a large rectangle about 10x20 inches. Fold it into thirds like a letter. This is the first turn. Wrap in plastic and refrigerate for 30 minutes.
8
Repeat Turns
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.

9
Shape Croissants
After the final turn, roll the dough into a large rectangle. Cut it into triangles. Roll each triangle from the wide end to the point to form a croissant shape.
10
Second Rise
Place the shaped croissants on a baking sheet lined with parchment paper. Cover and let rise for about 1 hour until puffy.
11
Preheat Oven
Preheat the oven to 400°F (200°C).
12
Bake
Brush the croissants with melted butter and bake for 15-20 minutes or until golden brown and flaky. Let cool slightly before serving.