Flaky Homemade Croissants
Ingredients
1 cup warm milk (about 110°F)
2¼ teaspoons active dry yeast
¼ cup cane sugar
4 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, beaten (for egg wash)
Directions
1: Activate the Yeast
In a bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy.
2: Make the Dough
In a separate bowl, mix the flour and salt.
Add the yeast mixture and mix until a soft dough forms.
Knead on a floured surface for about 5 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and chill for at least 1 hour.
3: Prepare the Butter Layer
Place cold butter between two sheets of parchment paper.
Use a rolling pin to shape it into a flat rectangle, about ½ inch thick. Chill if needed.
4: Laminate the Dough
Roll the chilled dough into a rectangle and place the butter slab in the center.
Fold the dough over the butter, encasing it completely.
Roll out again and fold into thirds like a letter.
Chill for 30 minutes. Repeat this folding and chilling process 2 more times.
5: Shape the Croissants
Roll the dough into a large rectangle about ¼ inch thick.
Cut into long triangles and roll each one from base to tip to form a crescent shape.
Place on a baking sheet lined with parchment and let them rise for 30 minutes.
6: Bake to Perfection
Preheat oven to 400°F (200°C).
Brush croissants with egg wash and bake for 15 to 20 minutes until golden brown and flaky.
