Croissant
Flaky, buttery, shattering croissants with a honeycomb interior, made over three days of lamination. The ultimate baking project, and the smell alone is worth it.
Peek at the ingredients
Ingredients 7 ingredients
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 tbsp instant yeast
- 1 1/4 cups cold whole milk
- 1 1/4 cups European style butter, cold (for the butter block)
- 1 large egg, beaten with 1 tbsp water (for egg wash)
Tap an ingredient to check it off as you shop or cook.
Method
- 1
Mix the flour, sugar, salt, yeast, and milk into a rough dough, knead 5 minutes, then refrigerate overnight.
- 2
Flatten the butter into a 6 inch square between parchment and chill until firm but pliable.
- 3
Enclose the butter in the dough, then roll out and fold in thirds. Refrigerate 1 hour. Repeat the roll and fold 2 more times, resting 1 hour between each.
- 4
Roll the laminated dough to 1/4 inch thick, cut into long triangles, and roll each into a crescent.
- 5
Proof the shaped croissants 2 to 3 hours at room temperature until puffy and jiggly.
- 6
Brush with egg wash and bake at 400F for 18 to 20 minutes until deep golden brown. Cool on a rack.
