Croissants Recipe
served warm with housemade berry compote
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Ingredients
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Dough Ingredients
Berry Compote Ingredients
Method
Croissant Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (110°F) and yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Dough
In a large bowl, mix flour, sugar, and salt. Add the activated yeast, warm milk, and egg. Mix until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- 4
Prepare Butter Layer
While the dough is rising, roll the unsalted butter between two sheets of parchment paper into a rectangle about 1/2 inch thick and refrigerate.
- 5
- 6
Shape Croissants
After the final fold, roll the dough into a large rectangle and cut into triangles. Roll each triangle from the base to the tip and place on a baking sheet.
- 7
Final Rise
Cover the croissants and let them rise for about 1 hour until doubled in size.
- 8
Bake
Preheat the oven to 400°F (200°C). Brush croissants with egg wash (beaten egg) and bake for 15-20 minutes until golden brown.
Berry Compote Preparation
- 9
- 10
Cool and Serve
Remove from heat and let cool slightly before serving with warm croissants.
