Croissant Recipe

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 there are no clumps.
2
Heat Milk
In a small saucepan, gently heat the milk until it's warm but not hot (about 110°F or 43°C). This will help activate the yeast.
3
Combine Ingredients
Add the warm milk and 4 tablespoons of unsalted butter (melted) to the dry ingredients. Mix until a rough dough forms.
4
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
5
First Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

6
Prepare Butter Block
While the dough is rising, prepare the butter for lamination. Place the 1 cup of unsalted butter between two sheets of parchment paper and pound it into a flat square (about 1/2 inch thick). Refrigerate until firm.
7
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle (about 24 inches long and 12 inches wide).
8
Incorporate Butter
Place the chilled butter block in the center of the rolled-out dough. Fold the dough over the butter like an envelope, sealing the edges well.
9
First Fold
Roll the dough out again into a long rectangle (about 24 inches long). Fold the dough into thirds (like a letter) and wrap in plastic. Refrigerate for 30 minutes.
10
Repeat Folds
Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each fold.

11
Shape Croissants
After the final fold and chill, roll the dough out into a large rectangle (about 1/4 inch thick). Cut the dough into triangles (about 6 inches wide at the base).
12
Roll Croissants
Starting from the wide end of each triangle, roll the dough towards the pointed end, creating a crescent shape. Place the rolled croissants on a baking sheet lined with parchment paper.
13
Final Rise
Cover the croissants lightly with a cloth and let them rise for about 1 hour, or until puffed.
14
Preheat Oven
Preheat your oven to 400°F (200°C) during the final rise.
15
Bake Croissants
Once risen, brush the croissants with an egg wash (1 egg beaten with 1 tbs of water) for a shiny finish and bake for 15-20 minutes or until golden brown.