Croissant Recipe

Croissant Preparation

1. 1

   Prepare the Dough

   In a small bowl, mix the active dry yeast, sugar, and warm milk. Let it sit for about 5 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and melted unsalted butter. Mix until a dough forms.

2. 2

   Knead the Dough

   Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

3. 3

   Prepare the Butter Block

   While the dough rises, take the unsalted butter for lamination and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Chill in the refrigerator.

4. 4

   Laminate the Dough

   Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle. Place the chilled butter block in the center and fold the dough over to encase the butter. Roll out again and fold into thirds. Repeat this process 3 times, chilling the dough for 30 minutes between each fold.

5. 5

   Shape the Croissants

   After the final fold, roll the dough into a large rectangle and cut it into triangles. Starting from the wide end, roll each triangle tightly into a crescent shape. Place on a baking sheet lined with parchment paper.

6. 6

   Final Rise and Bake

   Cover the shaped croissants and let them rise for about 30-45 minutes. Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes until golden brown.

7. 7

   Serve

   Let cool slightly before serving with preserves and butter on the side.