Homemade Croissants

Deborah Dana

Crisp, flaky, and simply irresistible, croissants are a staple of French cuisine anyone can learn how to make. The key to these buttery homemade croissants lies in the technique but the result is so flavorful and satisfying that this is a baking project totally worth trying!

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Ingredients

16

Portions

1/3 cups water
1 package dry yeast
1 tablespoon sugar
1 tablespoon salt
1 1/3 cups cow's milk, at room temperature
3 1/2 cups flour
2 tablespoons vegetable oil
3 1/2 sticks unsalted butter
1 egg
2 tablespoons sour cream

Preparation

4h

0 mins

Hard

In a small bowl, mix water, yeast, and 1 tablespoon of sugar. Let rest for 5 minutes making sure yeast activates.
In another bowl, mix milk, remaining sugar, and salt until dissolved.
In a large bowl, mix flour, milk, water with yeast, and oil and mix with a wooden spoon.
On a floured surface, place dough and knead with your hands flipping every 2 to 3 minutes.
Place dough in a container, cover with plastic wrap, and let rise for about 1.5 hours until doubled in size.
On a floured surface, knead dough again for 2 to 3 minutes, place in a container, and cover with plastic wrap. Let rest for 45 minutes or refrigerate overnight.
On a floured surface, make a butter layer with a wooden spatula. The layer must be about ¾ of the size of the rolled-out dough.
On another floured surface, roll out dough. Place butter layer on top of the dough and knead thoroughly. Ball dough and cover with plastic wrap. Refrigerate for 1 hour.
Remove dough from fridge and roll it into a rectangle of about 19.6x9.4 inches with a rolling pin. Rolling out the dough will melt the butter in case it has hardened.
Cut the rectangle in half and cut each half into triangles. Each triangle will be a croissant.
Preheat oven to 428 °F and roll each triangle towards the pointed end.
Place croissants on parchment paper-lined baking sheets and curve the ends of each croissant toward the center.
In a bowl, whisk egg yolks and cream. Brush croissant with egg wash for a golden-brown finish.
Bake croissants for 15 minutes or until golden-brown. Remove homemade croissants from the oven.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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