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Classic French Croissants
Recipes
Classic French Croissants
6 servings
12 hours 15 minutes total (Active 2 hours)

Ingredients

  • 1 ½ teaspoons active dry yeast
  • 3 tablespoons warm water (110˚F)
  • 4 teaspoons sugar, divided
  • 1 teaspoon kosher salt
  • ⅔ cup warm milk
  • 1 ¾ cups flour (+more as needed)
  • 2 tablespoons grapeseed oil
  • Plastic wrap
  • 1 cup unsalted butter, chilled
  • Parchment paper
  • 1 large egg
  • 1 tablespoon water

Steps

    1. Combine in small bowl: yeast, warm water, and 2 teaspoons sugar until blended; set aside 10–15 minutes until creamy and frothy. Whisk in large bowl: remaining 2 teaspoons sugar, salt, and warm milk until blended. Add 1 ¾ cups flour, yeast mixture, and oil; mix well and knead until smooth.
    2. Cover bowl with plastic wrap and set aside 3 hours to rise (should become triple in volume). Deflate gently, and cover bowl with plastic wrap again; set aside 3 more hours to rise (should become double in volume). Deflate dough again and chill 20 minutes.
    3. Massage butter until just pliable. Transfer dough to flour-dusted work surface and pat dough into a 14- x 8-inch rectangle. Smear butter over top two thirds or dough rectangle, leaving ¼-inch border all around. Fold unbuttered third over middle third, and buttered top third down over both. Turn 90 degrees and roll out to a 14- x 6-inch rectangle; fold in three again. Sprinkle lightly with flour and arrange on parchment-lined baking sheet; cover baking sheet with plastic wrap and chill 2 hours.
    4. Transfer dough again to flour-dusted work surface and deflate gently. Roll to a 14- x 6-inch rectangle, and fold into thirds again. Turn 90 degrees and repeat rolling and folding. Arrange on parchment-lined baking sheet and wrap baking sheet with plastic wrap; chill 2 more hours.
    5. Preheat oven to 475°F. Roll dough out to a 20- x 5-inch rectangle. Cut in half crosswise, and chill one-half while shaping the other half. Roll out to a 15- x 5-inch rectangle. Cut into three 5- x 5-inch squares. Cut each square in half diagonally into 2 triangles; roll each triangle lightly to elongate. Roll up each triangle from wide end to point to form croissant; arrange on baking sheet, curving slightly. Repeat process with remaining one-half of dough. Set croissants aside to rise until puffy and light.
    6. Whisk egg and 1 tablespoon water until blended; brush croissants with egg wash. Bake 12–15 minutes until golden brown. Serve warm.

Amount per ⅙ recipe serving: Calories 490, Total Fat 37g, Sat Fat 20g, Trans Fat 1.5g, Chol 115mg, Sodium 350mg, Total Carb 32g, Fiber 1g, Sugars 4g, Protein 6g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%