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Baking French croissants at home can be a rewarding experience. A step-by-step guide on how to make classic French croissants from scratch:
Ingredients:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 teaspoons salt
- 1 cup unsalted butter, cold
- 1 cup milk, cold
For the Butter Layer:
- 1 cup unsalted butter, cold
For Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the active dry yeast with a tablespoon of sugar and warm milk (about 110°F or 43°C). Allow it to sit for about 5-10 minutes, or until the mixture becomes frothy.
2. Make the Dough:
- In a large mixing bowl, combine the flour, remaining sugar, and salt.
- Gradually add the yeast mixture to the dry ingredients. Mix until a dough forms.
3. Knead the Dough:
- On a floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic. Shape it into a rectangle and wrap it in plastic wrap. Refrigerate for 1 hour.
4. Prepare the Butter Layer:
- While the dough is chilling, place the cold butter between two sheets of parchment paper. Roll it into a 1/2-inch thick rectangle, about the same size as the dough.
5. Create the Butter-Dough Sandwich:
- Roll out the chilled dough on a floured surface into a larger rectangle, about twice the size of the butter layer.
- Place the butter layer on one half of the dough and fold the other half over it, like a book.
6. Perform the First Fold:
- Roll out the dough again into a rectangle and then fold it into thirds, like a letter.
7. Chill and Repeat:
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
8. Shape the Croissants:
- After the final fold, wrap the dough and refrigerate for at least 1 hour or overnight.
- Roll out the cold dough into a large rectangle, about 1/4 inch thick. Cut it into triangles.
- Roll each triangle into a crescent shape, starting from the wider end. Place the shaped croissants on a baking sheet lined with parchment paper.
9. Proof the Croissants:
- Cover the shaped croissants with a clean kitchen towel and let them rise at room temperature for 1-2 hours, or until they double in size.
10. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
11. Prepare the Egg Wash:
- In a small bowl, beat the egg with a tablespoon of water. Brush the egg wash over the risen croissants.
12. Bake:
- Bake the croissants in the preheated oven for about 15-20 minutes, or until they are golden brown and flaky.
13. Cool and Enjoy:
- Allow the freshly baked croissants to cool on a wire rack for a few minutes before serving.
14. Serve:
- Serve your homemade French croissants warm with butter or jam for a delightful breakfast or snack.
Making croissants from scratch can be time-consuming, but the result is well worth it—flaky, buttery, and utterly delicious croissants that rival those from a French bakery.